vegetable stew
Ingredients
For the stew:
2 medium onions, chopped
3 medium potatoes, peeled and cubed
1 carrot, peeled and cubed
1/2 head cauliflower, cut into florets
3 cloves garlic, minced
1 inch ginger, minced
4 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt to taste
1/2 cup coconut milk
1/4 cup water
1 tablespoon oil
Curry leaves (optional)
Garam masala powder (optional)
Bay leaf (optional)
Cardamom pods (optional)
For the cashew paste:
1/4 cup cashews, soaked in water for 30 minutes
1/4 cup coconut milk
Preparation
Heat oil in a pan: Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add minced ginger and garlic and sauté for a minute. Add turmeric powder, cumin powder, coriander powder, and green chilies. Sauté for a minute. Add cubed potatoes, carrot, and cauliflower florets. Mix well. Add salt and 1/4 cup water. Cover and cook until vegetables are tender. Stir in coconut milk and cook for a few more minutes. Blend soaked cashews with coconut milk to make a smooth paste. Add the cashew paste to the stew and mix well. Simmer for 5-7 minutes, or until the stew thickens. Garnish with curry leaves, garam masala powder, bay leaf, and cardamom pods (optional).
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