Simple Indian Spiced Veggie Stew

A warm and cinnamon-y comfort stew ready in one pot.  

Simple Indian Spiced Veggie Stew
by Sarah Farsh August 16, 2020
  • 1 onion, diced
  • broccoli florets
  • eggplant
  • sweet potato, yam or squash (butternut, kabocha)
  • carrots 
  • bell peppers
  • 1 can or fresh coconut milk (I use light, ingredients should just say "coconut, water.")
  • 1 can diced tomato (or 3-4 fresh)
  • 1 cinnamon stick, broken up with hands
  • 1 tbsp cumin seeds
  • 1" fresh ginger 
  • 1 lemon or lime, juiced and save some peel
  • 4-5 cloves fresh garlic
  • 2 scoops dried curry leaves
  • 1 tbsp mustard seeds
  • 1 tbsp turmeric powder
  • kosher sea salt and black pepper to taste
  • water as needed
Heat up a large wok, stew pot or pan that has a lid. Dry sauté (no oil) cinnamon bark, cumin seeds and mustard seeds to lightly toast and release spice flavors (careful not to burn). Add onions, they'll naturally release juices to help move them around in pan or you can splash a little water if you need to un-stick. I blended ginger with some lemon peel and garlic so didn't have to peel or chop them, but you can do that by hand if you don't have a blender. Add ginger, lemon, garlic, turmeric, curry leaves to finish spice mix. Add broccoli florets, eggplants, sweet potatoes, carrots, bell peppers to spice mix and coat veggies well with spice mix in pan. Add coconut milk, tomatoes, salt and pepper. Mix well and allow stew to simmer for 15-20min before serving with rice, quinoa, cauliflower rice or on it's own! Top with fresh herbs and greens like mint, kale, basil and peppers. I also drizzled some tahini on my grains and a dash of coconut aminos on my stew before serving which was a delicious boost! Lastly, stew always tastes better after marinating in your fridge for a couple days. Sometimes I even pre-pack zip-locks to put in freezer right after cooking for a fresh future dinner treat. 


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