No meat, no problem! This masala stew is filled with a classic Indian base of onions, garlic and ginger alongside potatoes, cauliflower and carrots for a satisfying dish.
1 tablespoon vegetable oil
2 medium onions, chopped
2 cloves garlic, minced
4 medium potatoes, peeled, diced
4 medium carrots, sliced
1/2 medium head cauliflower, cut bite-size
2 cups frozen cut green beans
2 teaspoons grated fresh ginger
2 fresh mild chili peppers, seeded, minced
2 teaspoons garam masala or to taste or good-quality curry powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 can (15 ounce size) lite coconut milk
1 cup frozen green peas
1/4 teaspoon chopped cilantro
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.
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.
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.
Nimmie
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