Curried vegetable stew
- Main Ingredient: Rice and Grains Potatoes
- Course: Various soups and stews Various Main Dishes
- Cuisine: Chinese
- Special food: Ethnic
- Yield:
Curried vegetable stew ingredients
- 1 c Garbanzo beans, dried
- 4 c water
- 2 c Onions, sliced
- 3 garlic clove, crushed
- 2 Potato, chopped
- 2 Carrots, sliced
- 1 Cauliflower, chopped
- 1 c peas, frozen
- 1 c Tomato juice
- 2 t Ginger, grated
- 1 t coriander, dried
- 1 t Cumin, ground
- 1 t Turmeric, dried
- 1⁄2 t Cinnamon
- 1⁄8 t Cayenne, optional
- 2 T Tamari soy sauce, low sodium
Cooking Curried vegetable stew
1. Recipe by: mcdougall place beans and water in a large pot. Bring to a boil, remove from heat, cover and let rest 1 hour.
2. Return to heat and simmer 1 ½ hours.
3. Then add onion, garlic, potato, carrots, tomato juice,and all the spices.
4. Continue to cook over medium heat 30 min. then add cauliflower, cook 20 min. and finally add the peas and cook for 10 minutes more.
5. Serve over rice or another whole grain.
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