Curried Winter Vegetable Stew Recipe

Name: Curried Winter Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Puree the garlic and ginger in a small food processor (mini-chopper), into a paste.
2
Set aside.
3
Heat the butter in a Dutch oven or soup pot over medium-high heat.
4
Add the onion and cook, stirring, until lightly browned, about 3 minutes.
5
Stir in the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute.
6
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.
7
Continue to cook, stirring, for about 1 minute more.
8
Stir in the water, salt, and vegetables and bring to a boil.
9
Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, 10 to 12 minutes.
10
Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more.
11
Season the curried vegetables with salt and pepper, and freshly squeezed lemon juice.
12
Transfer to a serving bowl and serve with basmati rice and chutney if desired.
13
Enjoy.

1231

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 cloves garlic, 1 each ginger freshly peeled, about 3 inches chunk, 3 tablespoons butter, unsalted, 1 each cinnamon sticks broken in half, and more.

Yes, Curried Winter Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Winter Vegetable Stew

How did you like this recipe?

Frequently Asked Questions