Vegetarian Indian Stew Recipes

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HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

VEGETARIAN INDIAN STEW



Vegetarian Indian Stew image

Expand your culinary repertoire to include a vegetarian stew and a spicy Indian dish in one fell swoop with this tasty fall fare.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 17

2 tablespoons butter
2 cups chopped (1/2 inch) onions
1/2 teaspoon salt
2 teaspoons garam masala
2 tablespoons curry powder
2 teaspoons grated gingerroot
2 cloves garlic, chopped
1 cup chopped (1/2 inch) peeled carrots
1 cup chopped (1/2 inch) peeled potatoes
1 cup vegetable broth
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (19 oz) Progresso™ chick peas, drained, rinsed
1 cup canned light coconut milk
3 cups cooked basmati rice
2 tablespoons chopped fresh cilantro, if desired
2 tablespoons sliced scallions, if desired
6 tablespoons yogurt, if desired

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
  • Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
  • Serve over rice, and top with remaining ingredients.

Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g

VEGETABLE STEW



Vegetable Stew image

Warm up with a bowl of this thick, hearty Vegetable Stew ... it's so delicious and easy to make!

Provided by Ginnie

Categories     Soup

Time 55m

Number Of Ingredients 20

1 tablespoon extra virgin olive oil
1 medium onion, (chopped)
2 large carrots, (sliced 1/2-inch thick (about 1 1/2 cups))
2 stalks celery, (sliced 1/2 inch thick (about 1 cup))
8 ounces mushrooms, (halved or quartered (depending on size))
2 large cloves garlic, (minced)
1/4 cup flour
2 tablespoons paprika
3 tablespoons tomato paste
2 medium red potatoes, (cut into 1-inch chunks (about 1 1/2 cups))
1 cup frozen cut green beans
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
5 cups vegetable broth
1/3 cup frozen peas
1/4 cup chopped flat-leaf parsley
kosher salt
pepper

Steps:

  • Heat olive oil over medium heat in a large Dutch oven.
  • When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
  • Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
  • Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
  • Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
  • Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
  • Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
  • Add peas and parsley; heat through. Season generously to taste with salt and pepper.
  • Serve stew hot. Enjoy!

Nutrition Facts : Calories 241 kcal, ServingSize 1 serving

VEGETARIAN STEW



Vegetarian Stew image

This ingredient-dense vegetarian stew is hearty, filling, and can be eaten on its own. It's easy to make, freezes very well, and tastes even better the next day.

Provided by natalie

Categories     Vegetarian Stew

Time 1h45m

Yield 8

Number Of Ingredients 18

4 tablespoons olive oil, or as needed
2 medium carrots, sliced
1 medium onion, chopped
1 stalk celery, sliced
4 large cloves garlic, diced
1 bay leaf
1 tablespoon ground coriander
2 teaspoons mild curry powder
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
6 cups water
2 cups dry lentils, rinsed
1 (15 ounce) can tomato sauce
8 medium (blank)s baby Yukon Gold potatoes, halved
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 tablespoon natural peanut butter, or to taste

Steps:

  • Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
  • Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
  • Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.9 g, Fat 9.1 g, Fiber 22.7 g, Protein 20.1 g, SaturatedFat 1.2 g, Sodium 537 mg, Sugar 6.4 g

EASIEST INDIAN STEW



Easiest Indian Stew image

A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 25m

Number Of Ingredients 11

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
2 garlic cloves, finely chopped
Coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
1 teaspoon ground ginger
3 cups homemade or best-quality store-bought tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1/2 cup plain low-fat yogurt

Steps:

  • Cook rice according to package instructions; cover, and keep warm.
  • While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
  • Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

Nutrition Facts : Calories 453 g, Fat 10 g, Fiber 9 g, Protein 14 g

VEGAN INDIAN POTATO CHICKPEA STEW RECIPE



Vegan Indian Potato Chickpea Stew Recipe image

(Vegan!) Indian Potato Chickpea Stew: Spiced potatoes, chickpeas and carrots are simmered in a savory vegetable broth with spinach and plump raisins. Toasted cashews and fresh lemon juice add crunch and freshness to this hearty meal!

Provided by The Wanderlust Kitchen

Categories     Soups & Stews

Time 30m

Number Of Ingredients 14

1 tablespoon vegetable oil
2 carrots (cut into bite-sized pieces)
1 pound yukon gold potatoes (peeled and cut into 1/2-inch cubes)
1 tablespoons garam masala
1 teaspoon cumin
1 tablespoon chopped garlic (about 2 cloves)
1/2 cup chopped yellow onion
1 1/2 cups vegetable broth
1 14- ounce can chickpeas (drained and rinsed)
4 tablespoons raisins
1/3 cup cashew pieces
3 cups baby spinach leaves
1/4 cup chopped cilantro leaves
1 tablespoon freshly squeezed lemon juice

Steps:

  • Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala and cumin. Saute for 1 minute, then add the garlic and onion and stir well.
  • Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender.
  • Meanwhile, place a dry saute pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
  • Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving.

Nutrition Facts : ServingSize 1 serving, Calories 453 kcal, Carbohydrate 74 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 15 g, Sugar 15 g, UnsaturatedFat 9 g

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