60 Min
GF
NF
Diwali Vegetable Stew
Diwali is the time for indulgence and this stew with a rich base of ghee and chickpea flour provides just that. Prepare the sauce ahead of time (it improves in flavor after a few hours) and roast the vegetables – just bring them together just before serving. Enjoy it with a simple spiced pilaf or with pooris or parathas. Don’t scrimp on the ghee – go all out!
Diwali is the time for indulgence and this stew with a rich base of ghee and chickpea flour provides just that. Prepare the sauce ahead of time (it improves in flavor after a few hours) and roast the vegetables – just bring them together just before serving. Enjoy it with a simple spiced pilaf or with pooris or parathas. Don’t scrimp on the ghee – go all out!
Cook Time
1 Hour
Serves
6
Directions
Step 1
In a large stockpot or dutch oven, heat the ghee on high heat and pop the cumin seeds. Immediately, turn the heat down to medium low and add the chickpea flour, stirring frequently until it turns medium brown like a roux. A nutty aroma will emanate from the mixture — this takes from 5 to 8 minutes. The chickpea burns easily so keep a close eye on it.
Step 2
As soon as it is ready, add the turmeric, chile powder, tomato, coconut milk, and ginger and continue cooking on medium heat. The mixture will thicken, next add the water and bring it to a boil. Lower the heat, cover the pot and simmer it for 15 to 20 minutes.
Step 3
While the curry is simmering, prepare the vegetables and toss them into salt, pepper, and ghee. Lay them on a greased or parchment paper lined baking pan and bake them in a 350°F oven for 20 minutes or until the vegetables are cooked. Gently spoon these vegetables into the simmering curry and cook for another 5 minutes. Turn the heat off, garnish with herbs, and serve.
Notes & Variations
- Almost any vegetables will work in this curry. Try variations such as asparagus, butternut squash, and sweet potato.
- Add chicken to the curry. Reduce the vegetables by half and add 1 pound of boneless chunks of chicken thighs to the oven at the same time the vegetables are being baked.
Ingredients
1/4 cup ghee
1 teaspoon cumin seeds
4 tablespoons chickpea flour
1 teaspoon ground turmeric
1 teaspoon chile powder
1 cup crushed canned tomatoes
2 cups coconut milk
2 tablespoons grated ginger
4 cups water
1 large carrot, peeled and cut into 1/2-inch wheels
1 red bell pepper, cored and cut into 1-inch squares
2 cups cauliflower florets
1 small zucchini, cut into 1-inch cubes
2 cups brussels sprouts, cut in half
1 Idaho potato (preferably boiled) cut in 3/4-inch cubes
1 large watermelon radish
2 teaspoons freshly ground black pepper
2 teaspoons sea salt
4 to 5 tablespoons ghee
2 tablespoons herbs garnish such as chopped mint or cilantro
Step 1
In a large stockpot or dutch oven, heat the ghee on high heat and pop the cumin seeds. Immediately, turn the heat down to medium low and add the chickpea flour, stirring frequently until it turns medium brown like a roux. A nutty aroma will emanate from the mixture — this takes from 5 to 8 minutes. The chickpea burns easily so keep a close eye on it.
Step 2
As soon as it is ready, add the turmeric, chile powder, tomato, coconut milk, and ginger and continue cooking on medium heat. The mixture will thicken, next add the water and bring it to a boil. Lower the heat, cover the pot and simmer it for 15 to 20 minutes.
Step 3
While the curry is simmering, prepare the vegetables and toss them into salt, pepper, and ghee. Lay them on a greased or parchment paper lined baking pan and bake them in a 350°F oven for 20 minutes or until the vegetables are cooked. Gently spoon these vegetables into the simmering curry and cook for another 5 minutes. Turn the heat off, garnish with herbs, and serve.
1/4 cup ghee
1 teaspoon cumin seeds
4 tablespoons chickpea flour
1 teaspoon ground turmeric
1 teaspoon chile powder
1 cup crushed canned tomatoes
2 cups coconut milk
2 tablespoons grated ginger
4 cups water
1 large carrot, peeled and cut into 1/2-inch wheels
1 red bell pepper, cored and cut into 1-inch squares
2 cups cauliflower florets
1 small zucchini, cut into 1-inch cubes
2 cups brussels sprouts, cut in half
1 Idaho potato (preferably boiled) cut in 3/4-inch cubes
1 large watermelon radish
2 teaspoons freshly ground black pepper
2 teaspoons sea salt
4 to 5 tablespoons ghee
2 tablespoons herbs garnish such as chopped mint or cilantro
Notes & Variations
- Almost any vegetables will work in this curry. Try variations such as asparagus, butternut squash, and sweet potato.
- Add chicken to the curry. Reduce the vegetables by half and add 1 pound of boneless chunks of chicken thighs to the oven at the same time the vegetables are being baked.
Tags:
60 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Ghee
$10
Ghee is a class of clarified butter that originated in ancient India.
Ghee Pot
$40
A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.
Tags:
60 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
Ghee
$10
Ghee Pot
$40
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