Indian Curry Stew (V, GF)
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Ingredients
  • ½ pound ground or stew lamb (optional)
  • 2 tablespoons coconut oil
  • 1 onion, sliced
  • 2 potatoes, cut in 1-inch cubes
  • 1 carrot, peeled and sliced
  • 1 cup cauliflower florets
  • 1 cup eggplant, cut in 1-inch cubes
  • 3 cloves garlic, minced
  • 2 fresh green chiles
  • 2 tablespoons ground coriander
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder to taste
  • 1 tablespoon mustard seed
  • ½ cup white vinegar
  • ¾ cup coconut cream, diluted to 1½ cups
Instructions
  1. Heat oil in large skillet, add onions, garlic, chiles, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric, and ginger.
  2. Stir constantly, then lower heat.
  3. Add meat if you're using it, potatoes, carrots, cauliflower, and eggplant. Saute for a few minutes, then add diluted coconut milk and vinegar. Simmer on very low heat until vegetables are tender, about 30 minutes.
  4. Serve over rice or quinoa.
  5. Makes about 6 servings.
Recipe by at https://fooduciary.com/indian-curry-stew-v-gf/