Curried Tomato & Vegetable Stew

This recipe kicks off my “Recipes” page.  Unfortunately, I took a bunch of great pictures of each individual step, but they somehow got deleted so I have NO pictures of this yummy stew. :(   Next time I make it, I’ll add in a picture.

Curried Tomato & Vegetable Stew (loosely based off of this recipe from Eating Well)

1.  Mix the following in a stockpot:

  • 1/2 c. red lentils
  • 1/2 chopped onion
  • 1 T curry powder
  • 1/4 tsp salt
  • 1/4 tsp ground coriander
  • 2 cup water

2.  Bring to a boil, then cover and lower the heat.  Allow the mixture to simmer until it has thickened and gotten soft.  This took about 30 minutes for me.

3.  In the meantime, chop a head of cauliflower, 2 zucchini, and dice 3 cloves of garlic (or use the pre-diced kind in a jar, like I did!)

4.  Add the cauliflower, zucchini, garlic, 28 oz. jar of fire-roasted tomatoes, 1 tsp cumin, 1 1/2 tsp curry powder, and 1 tsp ginger. (I love the curry flavor.  If you aren’t a huge fan, add a little less.)

5.  Cover and simmer until the cauliflower is softened.  I gave it 20 minutes, but I could have probably gone for awhile longer.  Stir occasionally.

6.  Remove from heat and add 2-3 squirts lemon juice and 1 1/2 tsp sugar.

Enjoy!  This can be served over rice noodles or brown rice, or eaten as is!  We used a piece of roti (Indian flatbread) to soak up the rest of the broth at the end.

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