Curried Winter Vegetable Stew
.
Yield
4 servingsPrep
18 minCook
32 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cloves |
garlic
|
|
| 1 | each |
ginger
freshly peeled, about 3 inches chunk |
*
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | each |
cinnamon sticks
broken in half |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | medium |
yellow onion
diced |
|
| 2 | teaspoons |
curry powder
|
|
| 1 | cup |
tomatoes
whole and peeled in juice, roughly chopped |
|
| 1 | cup |
yogurt
|
|
| 2 | cups |
water
|
|
| 2 | teaspoons |
kosher salt
plus more for seasoning |
|
| 2 | large |
carrots
cut into 2-inch chunks |
|
| 2 | small |
turnip
peeled and quartered |
*
|
| 1 | pound |
butternut squash
seeded and cut into 11/2 inch wedges |
|
| 1 | small |
zucchini
cut into 2-inch-long rounds, about 8 ounces |
|
| 14 | ounces |
chickpeas (garbanzo beans)
1 can, rinsed and drained |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
lemon
juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cloves |
garlic
|
|
| 1 | each |
ginger
freshly peeled, about 3 inches chunk |
*
|
| 45 | ml |
butter, unsalted
|
|
| 1 | each |
cinnamon sticks
broken in half |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | medium |
yellow onion
diced |
|
| 1E+1 | ml |
curry powder
|
|
| 237 | ml |
tomatoes
whole and peeled in juice, roughly chopped |
|
| 237 | ml |
yogurt
|
|
| 473 | ml |
water
|
|
| 1E+1 | ml |
kosher salt
plus more for seasoning |
|
| 2 | large |
carrots
cut into 2-inch chunks |
|
| 2 | small |
turnip
peeled and quartered |
*
|
| 453.6 | g |
butternut squash
seeded and cut into 11/2 inch wedges |
|
| 1 | small |
zucchini
cut into 2-inch-long rounds, about 8 ounces |
|
| 404.6 | ml/g |
chickpeas (garbanzo beans)
1 can, rinsed and drained |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
lemon
juice |
|
Directions
Purée the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
Heat the butter in a Dutch oven or soup pot over medium-high heat.
Add the onion and cook, stirring, until lightly browned, about 3 minutes.
Stir in the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute.
Stir in the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, 6 to 8 minutes.
Continue to cook, stirring, for about 1 minute more.
Stir in the water, salt, and vegetables and bring to a boil.
Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, 10 to 12 minutes.
Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more.
Season the curried vegetables with salt and pepper, and freshly squeezed lemon juice.
Transfer to a serving bowl and serve with basmati rice and chutney if desired.
Enjoy.
