Indian Vegetable Stew
http://www.eatingwell.com/recipes/indian_vegetable_stew.html
From EatingWell: Winter 2003, The EatingWell Diabetes Cookbook (2005)Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew.
6 servings, 1 1/4 cups each | Active Time: 20 minutes | Total Time: 1 hour
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 large onions, coarsely chopped (4 cups)
- 4 cloves garlic, minced
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon cayenne pepper
- 1 pound new potatoes, scrubbed and quartered
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 19-ounce can chickpeas, rinsed
- 1 14-ounce can crushed tomatoes, preferably fire-roasted
- 1 pound mini carrots
- 3/4 cup chopped fresh cilantro
- 3/4 cup low-fat plain yogurt, (optional)
Preparation
- Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
- Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.
Nutrition
Per serving : 264 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 51 g Carbohydrates; 9 g Protein; 10 g Fiber; 604 mg Sodium; 997 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 1 very lean meat