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Indian Vegetable Stew

Winter 2003, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.1 (55 votes)

Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew.



READER'S COMMENT:
"We enjoyed this stew; however, I expect it to be better the next day after the flavors develop. I did have to add additional salt, This may have been because I did not use canned chickpeas or tomatoes which often have a salt added...
Indian Vegetable Stew

Makes: 6 servings, 1 1/4 cups each

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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

  1. 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.
  2. 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.

Nutrition Bonus: Vitamin C (53% daily value), Fiber (40% dv), Folate (25% dv).

Carbohydrate Servings: 3

Exchanges: 2 starch, 2 vegetable, 1 very lean meat


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