indian curry stew

indian curry stew

This dish feels like you’re making a good pot of stew, we’re just seasoning it a bit differently. If you don’t like spicy food, adjust the spices accordingly. As is, it’s probably rank as a medium on spiciness chart. Serve it over brown rice or quinoa (our personal favorite). It’s also a great one to add organic chicken or beef to, if you’re in that mood. About a pound of either of those would do.

Indian Curry Stew (V, GF)
Serves: A Lot
Prep time: 
Cook time: 
Total time: 
  • 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
  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.


photo credit: HamHelper cc

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