Looking for a new recipe to try? This indian-flavored vegetable stew has amazing flavor, it's healthy, AND it stores really well for those days when you just don't feel like cooking.
Ingredients:
Indian Summer Vegetable Stew
- 2 Tbs Olive Oil
- 2 Cups Yellow Onion, Diced
- 2 Tbs Ginger, Minced
- 1 Tbs Garlic, Minced
- 1 Medium Eggplant, Cut Into 1/2-Inch Cubes (4 Cups)
- 1 Medium Yellow Summer Squash, Cut Into 1/2-Inch Cubes (2 Cups)
- 1 Medium Zucchini, Cut Into 1/2-Inch Cubes (1 1/2 Cups)
- Kosher Salt
- 3/4 Tsp Ground Cumin
- 1/2 Tsp Ground Turmeric
- 1/2 Tsp Paprika
- 1/2 Tsp Cayenne Pepper
- 1/4 Tsp Allspice
- 1/2 Tbs Red Pepper Flakes
- 2 Tbs Chopped Cilantro
- Ground Black Pepper
- 1 15-oz Can Chickpeas, With Liquid
- 1 28-oz Can Diced Tomatoes
- 1 1/4 Cup Coconut Milk
Directions:
- Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to low if necessary, to prevent the onion from burning).
- Stir in ginger and garlic and cook for 2 minutes.
- Add the eggplant, yellow squash, zucchini, and 1/2 teaspoon salt; stir to coat thoroughly.
- Cook over medium heat, stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.
- Stir in the cumin, turmeric, cayenne, paprika, chili flakes, 1 teaspoon salt, and a few grinds of pepper.
- Cook until the spices are fragrant, about 1 to 2 minutes.
- Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and cilantro.
- Raise the heat to medium high and bring the stew to a boil.
- Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.
- Serve in bowls over basmati rice, and top with toasted coconut if desired. Also good topped with grilled chicken.
