Ingredients for Vegetarian Curry Stew
- Canola Oil
- Tomatoes
- 1 large onion, chopped
- Unsweetened Coconut Milk
- Garlic Cloves
- 1 teaspoon salt (or to taste)
- Fresh Gingerroot
- Red Potatoes
- 2 tablespoons curry powder
- Sweet Potato
- Ground Cumin
- 1 cup carrots, peeled and chopped
- Ground Cardamom
- Cinnamon Sticks
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How to Make Vegetarian Curry Stew
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook, stirring occasionally, for 5 minutes, until softened.
- Add the minced garlic and grated ginger; cook for 2 minutes more, until fragrant.
- Stir in the curry powder, cumin, cardamom, and cinnamon stick. Cook, stirring constantly, for 30 seconds.
- Add the diced tomatoes (undrained), coconut milk, and salt. Stir to combine.
- Add the cubed redskin potatoes, sweet potatoes, and chopped carrots.
- Bring the mixture to a boil, then reduce heat to medium-low.
- Cover and simmer for 20 minutes, or until the vegetables are tender.
- Remove the cinnamon stick and discard.
- Taste and adjust seasoning with additional salt if needed.
- Serve the stew warm. Garnish with fresh cilantro or chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
24g
Fat
100g
Carbs
11g
