Curried Vegetable Stew
This recipe originated in my own mind and my own kitchen. I like vegetables and I like curry. I developed it using "common sense" of cooking, and trial and error over time, or what foods were especially appealing or available that day.
You can make as little or as much of this as you want to, depending on what is available and how big of cookware you have. I make this in big batches, freeze and reheat this for a "quick" and healthful meal.
Since there are so many variations in how this is made, it never comes out the same way twice. If you ever find something you particularly like, write down THEN what you put into it. Send it to me too. I have a few ways I've done this that worked better than others.
Guna - Satva, primarily. Rajas, secondarily, and depending on the mixture and quantity of spices, this recipe can come out either Rajas or Tamas
- However much of whatever combination of vegetables appeals to you, are on sale, or are plentiful at the local grocery store, your garden, produce stand, or farmer's market. These can be any combination of fresh, frozen, or dried.
- Panir, or "Indian Farmer's Cheese", farmer's cheese, or ricotta cheese (optional).
- Curry powder.
- Salt, ginger, and other seasonings to taste.
- Begin by preparing "hard" vegetables, such as winter squash, potatoes, rutabagas, beets, or carrots. Peel or scrape and remove stems, roots, or seeds if applicable. Wash. I have found that if I am including winter squash in this, it helps to bake the squash and remove the edible matter. It is FAR too easy to cut yourself with an uncooked winter squash while trying to peel it!
- Boil potatoes and other hard vegetables over low heat.
- Add baked winter squash, and continue to boil.
- Stir occasionally.
- Add curry powder to taste.
- Add "soft" vegetables, such as green beans, peas, tomatoes, broccoli, cauliflower, peppers, or other similar vegetables. add more curry or other seasonings, if desired.
- Add panir or fried Indian cheese, if desired.
- Boil for approximately 20 minutes longer.
- Add "leafy" vegetables, such as spinach or other greens.
- Taste and add curry, ginger or other seasonings, if desired.
Yield: MANY servings - quite variable.
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Copyright 2004, 2005, 2006 by Elizabeth Harper
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