Masala Vegetable Stew

[Guest guest]

Masala Vegetable Stew

Serves 6 to 8—Egg- & dairy-free

 

 

Creamy coconut milk makes a delectable base for this

delicately curried vegetable melange. For a simple and

savory feast, serve with a side dish of bulgur studded

with dried fruit bits, a salad of cucumbers and

tomatoes in yogurt and warm flatbread. (For this

month’s delicious flatbread recipes, see " All You

Knead, " p. 32.)

 

 

1 Tbs. vegetable oil

2 medium onions, chopped

2 to 3 cloves garlic, minced

4 medium potatoes, peeled and diced

4 medium carrots, sliced

1/2 medium head cauliflower, cut into bite-size pieces

 

2 cups frozen cut green beans

1 to 2 tsp. grated fresh ginger

2 fresh mild chile peppers, seeded and minced

2 tsp. garam masala or good-quality curry powder, or

to taste

1 tsp. ground coriander

1/2 tsp. turmeric

15-oz. can lite coconut milk

1 cup frozen green peas

1/4 tsp. chopped cilantro

1. In large soup pot, heat oil over medium heat. Add

onions and garlic and cook, stirring often, until

onions are golden. Add potatoes, carrots and 2 cups

water and bring to a simmer. Cover and simmer gently

until potatoes are about halfway tender, 10 to 15

minutes. Add cauliflower, green beans, ginger, chiles,

garam masala, coriander and turmeric. Continue to

simmer gently, covered, until vegetables are tender,

20 minutes.

 

2. Mash some potatoes against side of pot with wooden

spoon (this helps to thicken stew). Stir in coconut

milk and season to taste with salt. If time allows,

let stew stand an hour or so before serving.

 

3. Just before serving, heat stew and taste and

correct seasonings. Stir in peas and cilantro and cook

just until peas are heated through, then serve in

shallow bowls.

 

PER serving: 275 CAL; 8 G PROT; 11 G TOTAL FAT (3 SAT.

FAT); 45 G CARB.; 0 MG CHOL; 119 MG SOD.; 7 G FIBER

 

 

 

 

 

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