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Indian Vegetable Stew

Winter 2003, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.1 (52 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 Recipe

4 Reviews for Indian Vegetable Stew

01/03/2014
Anonymous
As written, this is about as Indian as a hamburger

Going into this recipe, I saw that as written, it had turned out bland from a few reviews. So I took matters into my own hands. As far as spices were concerned, wherever it said teaspoon, I added a tablespoon. Instead of coriander, I added a tablespoon of garam masala (has coriander in it, but also a bit of turmeric, cloves, and pepper). I also added a tablespoon of chili powder because I like Indian food to have at least a small portion of the heat that Indian food is supposed to have.

Other than the spice adjustments that I recommend, this is a hearty stew that's easy to make, though involves a bit of chopping.

Lots of spice diversity
Comments
09/25/2013

Easy, inexpensive, and reasonably quick for a stew! I did double or maybe even tripled the amount of seasonings though, otherwise it would've been bland. Also I used cubed russet potatoes and regular carrots cut down to baby size. I will definitely make this again.

Comments
12/05/2011
Anonymous
not quite extraordinary

This is a nice, healthy recipe. There are many types of spices involved but it still doesn't seem heavily spiced or overly interesting. It left me longing for something a little less healthy...fat? salt? If you are used to eating Indian food out, you might be looking for more POW that those dishes can deliver.

super healthy
Comments
08/22/2010
Anonymous

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 depending on the brand. I cooked the chickpeas from dried and did not add salt and tomatoes were from the garden. It was served over barley and kamut. The spices were subtle but delicious so if you like a highly spiced dish, I'd recommend increasing the spices by 25%. We will make this again.

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