Winter Harvest Curry Stew Recipes

WINTER VEGETABLE CURRY

Steps:

• Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
• Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
• Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

WINTER VEGETABLE CURRY

Steps:

• Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
• Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
• Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.

WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES

Steps:

• Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
• Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

CURRIED BEEF STEW

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.