Vegan Spiced Vegetable Stew Recipe

About this recipe

A hearty and flavorful vegan stew packed with spiced vegetables, chickpeas, and creamy coconut milk, perfect for a satisfying dinner.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 1pc Butternut Squash
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 100 g Kale Leaf
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 200 g Catch Sprinklers Iodisedtable Salt
• 50 g Sakthi Curry Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 45 g On1Y Cinnamon Powder
• 1 pack (100 g) Catch Red Chilli Powder

Instructions

1. 1. Heat 1 1/2 tablespoons of canola oil in a Dutch oven over medium-high heat. Add 1 1/2 cups of chopped onion and sauté for 4 minutes until tender.
2. 2. Add 4 minced garlic cloves and 1/4 teaspoon of salt, sautéing for 1 minute. Stir in 1 tablespoon of curry powder, 1 tablespoon of ground cumin, 1/2 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground red pepper. Cook for 2 minutes, stirring constantly.
3. 3. Add 1 cup of water, 1 chopped tomato, and 1 cup of diced butternut squash. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes, stirring occasionally, until the squash is slightly tender.
4. 4. Stir in 1 cup of cooked chickpeas, 1 cup of cooked chickpeas, and the remaining 1/4 teaspoon of salt. Uncover and simmer for 8 minutes, stirring occasionally, until the vegetables are tender.
5. 5. Add 2 cups of kale and cook for 2 minutes, stirring frequently, until the kale is wilted and the stew is thoroughly heated.
6. 6. Remove from heat and stir in 1/4 cup of chopped fresh cilantro and 1 tablespoon of lemon juice. Serve immediately.