Easiest Indian Stew Recipes

EASIEST INDIAN STEW

Easiest Indian Stew image

A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 25m

Number Of Ingredients 11

Ingredients

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
2 garlic cloves, finely chopped
Coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
1 teaspoon ground ginger
3 cups homemade or best-quality store-bought tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1/2 cup plain low-fat yogurt

Steps:

Cook rice according to package instructions; cover, and keep warm.
While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

Nutrition Facts : Calories 453 g, Fat 10 g, Fiber 9 g, Protein 14 g

INDIAN-INSPIRED LENTIL STEW

Indian-Inspired Lentil Stew image

A warm and hearty Indian-inspired lentil stew. Perfect for a cold night. The flavors of curry and cumin make this a very tantalizing dish and fill the kitchen with a very aromatic fragrance. This dish is easy to prepare and very yum! I like to serve this over steamed brown rice and with naan.

Provided by fioremarie

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans vegetable broth
1 cup dry lentils, rinsed
2 (14.5 ounce) cans stewed tomatoes, undrained
1 small sweet potato (garnet yam), cut into small cubes
½ cup chopped onion
6 cloves garlic, minced, or more to taste
2 leaf (blank)s bay leaves
1 teaspoon yellow curry powder
½ teaspoon cumin seeds
½ teaspoon kosher salt
1 pint cream

Steps:

Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
Taste to adjust spices. Stir in cream and serve.

Nutrition Facts : Calories 705.5 calories, Carbohydrate 59.6 g, Cholesterol 163 mg, Fat 45.6 g, Fiber 19.2 g, Protein 18.7 g, SaturatedFat 27.6 g, Sodium 1173.8 mg, Sugar 13.2 g

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