Indian Vegetable Stew Recipe

Name: Indian Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 cup diced onion coarsely; 1 shallot small, thinly sliced; 3 teaspoons red curry paste; 2 teaspoons cumin; 1 1/2 teaspoons ground coriander; 1/2 teaspoon Garam Masala; 1/2 teaspoon ground cardamom; 2 cloves garlic minced; 1 1/2 teaspoons ginger fresh grated; 1 1/2 cups potato peeled, cubes, approximately 11/2 -inch x 11/2 -inch; 1/2 cup vegetable broth; 1 cup coconut milk; 1 1/2 cups butternut squash peeled, cubes, approximately 11/2 -inch x 11/2 -inch; 16 ounces garbanzo beans rinsed and drained; 2 cups cauliflower florets fresh; 2 Roma tomatoes seeded and diced; 1/2 lime; salt; pepper; chopped fresh cilantro

Servings: persons

2 tablespoons canola oil
1 cup diced onion coarsely
1 shallot small, thinly sliced
3 teaspoons red curry paste
2 teaspoons cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon Garam Masala
1/2 teaspoon ground cardamom
2 cloves garlic minced
1 1/2 teaspoons ginger fresh grated
1 1/2 cups potato peeled, cubes, approximately 11/2 -inch x 11/2 -inch
1/2 cup vegetable broth
1 cup coconut milk
1 1/2 cups butternut squash peeled, cubes, approximately 11/2 -inch x 11/2 -inch
16 ounces garbanzo beans rinsed and drained
2 cups cauliflower florets fresh
2 Roma tomatoes seeded and diced
1/2 lime
salt
pepper
chopped fresh cilantro

1
Preheat heated bowl attachment to 220 u00b0F. Heat canola oil in a large skillet over medium heat. Add onion and shallots and cook, stirring occasionally for 2 to 3 minutes or until beginning to soften. Add red curry paste, cumin, coriander, garam masala, cardamom, garlic and ginger, stir well and cook for 1 to 2 minutes or until spices are fragrant. Add potatoes, cook, and stir for 1 to 2 minutes. Add broth and coconut milk and stir well.
2
Remove from heat and transfer mixture to preheated KitchenAid(R) Heated Chef Bowl. Cover and cook for 15 minutes. Add butternut squash, garbanzo beans, cauliflower and tomatoes. Cover with lid and cook for 30 minutes, or until vegetables are tender.
3
Stir in lime juice and season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 cup diced onion coarsely, 1 shallot small, thinly sliced, 3 teaspoons red curry paste, and more.

Yes, Indian 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.

That's it — enjoy your meal!

Indian Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions