Ingredients
-
1
-
1
-
4
-
1
-
1
-
1/2
-
1/4
-
1/8
-
1
-
1 1/2
-
-
-
-
-
Directions
Vegetable Stew from Northern India,This is a very good vegetarian dish with lots of flavor. A recipe from one of my Eating Well Magazines. Enjoy it.,Very tasty indeed. I made this early in the morning and let it sit in the fridge all day to allow the flavors to get all friendly. I actually found that it had mellowed and added the juice of a lemon wedge to my serving which really added a lovely boost. This is simple to put together and used things that I almost always have at hand. I’ll happily make this again.
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Steps
|
1
Done
|
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 Until Fragrant About 1 Minute. |
|
2
Done
|
Add Ground Cumin, Coriander, Cinnamon, Cardamom and Cayenne. Cook Stirring Until Fragrant, For About 30 to 60 Seconds. Add Potatoes, Water and Salt; Bring to a Simmer. Cover and Cook For 10 Minutes. Add Chickpeas, Tomatoes and Carrots; Stir to Combine. Bring to a Simmer. |
|
3
Done
|
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 For About 30 to 35 Minutes. Stir in Cilantro. Serve With Yogurt, If Desired. |
|
4
Done
|
Nutrition Per Serving: 264 Calories; 4 G Fat; 1 G Sat; 2 G Cholesterol; 51 G Carbohydrates; 9 G Protein; 10 G Fiber; 604 Mg Sodium; 997 Mg Potassium 3 Carbohydrate Serving Exchanges: 2 Starch, 2 Vegetable, 1 Very Lean Meat. |
