Indian Spiced Vegetable Stew

Ingredients

In this adaptation, the original Italian fish-based ragù is transformed into a vegetarian stew by replacing the fish with a variety of vegetables. The Italian herbs and spices are substituted with traditional Indian spices to infuse the dish with the flavors of Indian cuisine. The result is a hearty and aromatic Indian Spiced Vegetable Stew that caters to the preferences of Indian vegetarian cuisine. We alse have the original recipe for Ragù di cernia, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) cumin seeds 1 teaspoon (5g) cumin seeds
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) turmeric powder 1/2 teaspoon (2.5g) turmeric powder
• 1/2 teaspoon (2.5g) garam masala 1/2 teaspoon (2.5g) garam masala
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) chili powder (adjust to taste) 1 teaspoon (5g) chili powder (adjust to taste)
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 2 cups (480ml) tomato puree 2 cups (480ml) tomato puree
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion turns translucent.
3. 3.
   Add the cumin seeds, ground coriander, turmeric powder, garam masala, paprika, and chili powder to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the diced potatoes, sliced carrots, diced bell pepper, and green peas to the pot. Mix everything together to combine the vegetables with the spices.
5. 5.
   Pour in the tomato puree and vegetable broth. Stir well to combine all the ingredients.
6. 6.
   Season with salt to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the vegetables are tender.
8. 8.
   Once cooked, remove the pot from the heat and let it sit for a few minutes.
9. 9.
   Serve the Indian Spiced Vegetable Stew hot, garnished with fresh cilantro. Enjoy with basmati rice or naan bread.

Treat your ingredients with care...

• Potatoes — Ensure that the potatoes are diced into small, uniform pieces to ensure even cooking throughout the stew.
• Bell pepper — Use a combination of red, green, and yellow bell peppers for a visually appealing dish.
• Tomato puree — If you prefer a smoother consistency, you can blend the tomato puree before adding it to the stew.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or chopped green chilies.
• Customize the vegetables according to your preference and seasonal availability.
• To make the stew more filling, you can add cooked chickpeas or lentils.
• Adjust the spice levels to suit your taste by increasing or decreasing the amount of chili powder.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Indian Spiced Vegetable Stew hot, garnished with fresh cilantro. Accompany it with steamed basmati rice or warm naan bread for a complete and satisfying meal.

Presentation advice

Present the Indian Spiced Vegetable Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.