Indian Curry Vegetable Stew Recipe

Are you looking for a recipe for Indian curry vegetable stew? Do you want to know about the ingredients and regional variants of Indian vegetable stew? Read our guide for facts & information…

When you read through the ingredients you will notice that there is no mention of the famed curry powder. This is so because in India every housewife uses her own specific blend of spices to make her special brand of curry powder. Using these spices separately will help you to adjust them to your taste and it will also give your curry a flavor that will be distinctly yours. However if you are not up for the hassle you can simply substitute the different masalas for four tablespoons of packaged curry powder. This is what you will need to make this delicious dish

3 mid sized zucchini
2 midsized Japanese eggplant
1 firm red bell pepper
1 lb cauliflower washed, diced and kept aside.
1 lb broccoli
2 carrots; peeled and chopped
2 large onions; diced
2 cloves garlic; minced
1 1/2 tablespoon minced fresh ginger
1 teaspoon coriander seed
1/2 teaspoon cayenne pepper
2 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon salt
2 cup chicken stock
2 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cilantro sprigs; for garnish

Start by cutting the vegetables. Dice the zucchini into two inch pieces, next slice the eggplant into disks no thicker than ½ inch. Dice the bell pepper into 2 inch cubes. Cut the florets from the cauliflowers and the broccoli. You could also use the stems and dice them into ½ inch disks. Next cut the carrots into pieces that are 1 inch thick. With the help of a pestle or a rolling pin gently beat the coriander seeds to crack them open you don’t really have to pound them in the mortar. Now that the ingredients ready you can put your skillet on the stove and add a combination of cooking oil and butter to it.

Next add the onions and the ginger garlic mince. You will have to cook this mixture for about 10 minutes. Keep frying till the onions are translucent then add the coriander seeds, cayenne, turmeric, cumin and salt. Stir the mixture well and cook for another 5 minutes giving the masalas enough time to blend in. To this mixture add the chicken stock and mix thoroughly making a curry

Now add the vegetables start with the eggplants and the carrot which will take the longest to cook. Cover the pan and let these cook for 15 minutes or till tender before adding the broccoli and cauliflower florets and the red bell pepper. Give the dish a good stir and cover again and let cook for another 5 minutes. Finally add the zucchini. Since it does not take too much time to cook the zucchini you can cook it uncovered for 5 minutes.

Once the dish is ready you can simply add some sprigs of cilantro to garnish and serve hot over a bed of rice

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