Creamy Chayote And Carrot Stew With Masala Oats Recipe

About this recipe

Enjoy a flavorful fusion of British and Indian cuisine with this Creamy Chayote and Carrot Stew with Masala Oats. This vegetarian dish combines tender chayote squash and carrots simmered in creamy coconut milk, infused with the aromatic punch of garlic and onions. Masala oats add body and a subtle spice, creating a satisfying and nutrient-rich meal perfect for lunch. Packed with 28g of protein and 116g of carbohydrates, this dish fuels your day with its balanced nutrition. Its comforting textures and vibrant flavors make it a delightful choice for any occasion, whether you're seeking warmth on a chilly afternoon or a wholesome meal to share with a loved one. With simple ingredients and a cooking time under an hour, this recipe strikes the perfect balance between effort and reward.

Ingredients

• NaN Fresh Chow Chow, Chayote
• 1 Kg Carrot 1Kg
• - Saffola Classic Masala Oats
• - Biona Capers In Olive Oil
• 250 G Onion Shallots 300g
• 50G Black Garlic Cloves, 50G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 165 Ml Tropical Sun Coconut Milk Mini
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Peel and dice the chayote squash and carrots into small cubes for even cooking.
2. 2. Finely chop the onion and garlic to prepare the aromatics for the stew base.
3. 3. In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
4. 4. Add the garlic and cook for another minute, stirring to prevent burning.
5. 5. Stir in the diced chayote and carrots, then season with salt and black pepper.
6. 6. Pour in the coconut milk and bring the mixture to a simmer over low heat.
7. 7. Cook the vegetables in the coconut milk for 12-15 minutes until tender and infused with flavor.
8. 8. Add the masala oats to the pot and stir well to combine with the creamy vegetable mixture.
9. 9. Cook the oats for 3-5 minutes, ensuring they absorb the liquid and become soft.
10. 10. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
11. 11. Stir gently and let the stew rest for 2 minutes to thicken before serving.
12. 12. Serve the creamy chayote and carrot stew hot in bowls for a comforting lunch.