Masala Vegetable Stew

Name: Masala Vegetable Stew
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 to 3 cloves garlic, minced; 2 cups baby carrots; 2 cups water; 1 medium eggplant, peeled and diced; 2 medium potatoes, scrubbed and diced; 1 large green or red bell pepper, diced; One 16-ounce can salt-free stewed or diced tomatoes, undrained; 1 to 2 teaspoons grated fresh ginger, to taste; 1 to 2 fresh chilies, seeded and minced, to taste (see Note); 1 to 2 teaspoons garam masala or good-quality curry powder, to taste; 1 cup frozen green peas, thawed; 1/4 cup chopped fresh cilantro, optional; Salt to taste; Hot cooked basmati rice or couscous, optional

December 9, 2011

This hearty curry becomes the centerpiece of a satisfying meal served over hot cooked grains, and accompanied by Chapatis (page 158) and a simple, palate-cooling salad of cucumbers and tomatoes.

Cooks' Note

For a milder flavor, use one 4-ounce can chopped mild green chilies instead of fresh.

Recipe notes

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