Curried Stew Recipe
Dr. Ben Kim
you're a fan of curried dishes and stews, you'll definitely want to give this
recipe a try. It's more Moroccan than Indian in flavor and texture (that's what
I'm told by the friend who shared it with me), and it's as healthy as curried
about 6 servings
note: all vegetables listed below need to be chopped into bite-size chunks.
onions, peeled and chopped
2 carrots, peeled and chopped
2 potatoes (any
variety will do), chopped
1 sweet potato, chopped
1 small eggplant, chopped
3 peppers - any combination of colors - chopped
1 zucchini, chopped
can chickpeas, rinsed and drained
Small handful of raisins (optional)
Small handful of grated coconut (optional)
2 cups vegetable broth
1 teaspoon cinnamon
4 tablespoons ground cumin
2 tablespoons curry powder
1/2 teaspoon cayenne pepper
cloves garlic, minced
Combine onions, carrots, and half a cup of vegetable broth in a large pot and
cook over medium heat until onions soften - about 3 minutes.
Add spices (cinnamon, cumin, turmeric, curry powder, cayenne pepper) and coconut
milk. Cook for another minute over medium heat while stirring.
Add potatoes (including sweet potatoes) and the remaining vegetable broth. Cover
and cook for about 5 minutes.
Excluding the sea salt, add all remaining ingredients (eggplant, peppers, zucchini,
chickpeas, garlic, raisins, grated coconut). Give stew a good stir, cover, and
cook for about 20 minutes, or until all vegetables are tender.
Give it a taste and add sea salt to suit your palate.
this hearty curried stew. Though it's delicious without raisins and dried coconut,
if you enjoy these ingredients on their own, you'll want to give them a go in
this stew, as they add texture and flavor that go quite well with the other ingredients.
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