Indian Vegetable Stew

Indian Vegetable Stew

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Indian Vegetable Stew considering Canola Oil, Diced Onion, Shallot, Red Curry Paste, Cumin, arena Coriander, Garam Masala, arena Cardamom, Garlic, Ginger, Potato, Vegetable Broth, Coconut Milk, Butternut Squash, Garbanzo Beans, Cauliflower Florets, Roma Tomatoes, Lime, Salt, Pepper, Chopped well-ventilated light Cilantr

The ingredient of Indian Vegetable Stew

  1. 2 tablespoons canola oil
  2. 1 cup diced onion scratchily
  3. 1 shallot small, thinly sliced
  4. 3 teaspoons red curry glue gum
  5. 2 teaspoons cumin
  6. 1 1/2 teaspoons arena coriander
  7. 1/2 teaspoon Garam Masala
  8. 1/2 teaspoon field cardamom
  9. 2 cloves garlic minced
  10. 1 1/2 teaspoons ginger spacious grated
  11. 1 1/2 cups potato peeled, cubes, roughly speaking 1u00bd -inch x 1u00bd -inch
  12. 1/2 cup vegetable broth
  13. 1 cup coconut milk
  14. 1 1/2 cups butternut squash peeled, cubes, in relation to 1u00bd -inch x 1u00bd -inch
  15. 16 ounces garbanzo beans rinsed and drained
  16. 2 cups cauliflower florets roomy
  17. 2 Roma tomatoes seeded and diced
  18. 1/2 lime
  19. salt
  20. pepper
  21. chopped vivacious cilantro

The instruction how to make Indian Vegetable Stew

  1. Preheat heated bowl attachment to 220 u00b0F. Heat canola oil in a large skillet over medium heat. Add onion and shallots and cook, stirring occasionally for 2 to 3 minutes or until beginning to soften. Add red curry paste, cumin, coriander, garam masala, cardamom, garlic and ginger, stir well and cook for 1 to 2 minutes or until spices are fragrant. Add potatoes, cook, and stir for 1 to 2 minutes. Add broth and coconut milk and stir well.
  2. Remove from heat and transfer mixture to preheated KitchenAidu00ae Heated Chef Bowl. Cover and cook for 15 minutes. Add butternut squash, garbanzo beans, cauliflower and tomatoes. Cover with lid and cook for 30 minutes, or until vegetables are tender.
  3. Stir in lime juice and season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.

Nutritions of Indian Vegetable Stew

calories: 480 calories
carbohydrateContent: 63 grams
fatContent: 23 grams
fiberContent: 12 grams
proteinContent: 12 grams
saturatedFatContent: 13 grams
sodiumContent: 690 milligrams
sugarContent: 8 grams

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