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Vegan Stew with Indian Spices
This easy-to-prepare stew hits the spot
This delicious stew is both vegan and gluten-free. It will satisfy your hunger and make your house smell magnificent!
The spice used in this recipe is garam masala, a combination of cinnamon, cloves, cardamom, cumin, coriander, and pepper that is common in dishes from India.
This recipe utilizes a 6-quart slow cooker, but it can certainly be made on a conventional stovetop.
As with many stew recipes, this one can be adapted to your personal tastes and to use whatever vegetables you happen to have on-hand. Feel free to throw in fresh or frozen veggies such as spinach, green beans, cauliflower, or potatoes.
Any kind of bean will work with this recipe. You can use canned or prepared dried beans. The best choices for this recipe would probably be pinto, garbanzo, or great northern. Since the recipe calls for two cans of beans, you can can mix or match!
Also, if you prefer a spicier flavor, you can add hot peppers or use curry powder instead of garam masala - though you may want to use less than two tablespoons.
Here's What You'll Need
These are the basic ingredients for this Vegan Stew with Indian Spices.
Once the vegetables are chopped, the recipe comes together very quickly. Although it simmers for hours in the slow cooker, the actual preparation time is just about 20 minutes.
Remember to prepare the rice separately before serving. I recommend using either jasmine rice, which cooks in about 20 minutes, or brown basmati rice, which takes about 50 minutes. These are both delicious, fragrant rices.
Prep Time: 20 minutes
Total Time: 5.5-7 hours
- 1 tbsp extra-virgin olive oil
- 3 cloves garlic - minced
- 1 onion - diced
- 3 carrots - sliced
- 2 yams or white potatoes - cut into bite-size chunks
- (1) 15-oz can diced tomatoes - (fire roasted tomatoes are THE BEST!)
- 1 cup frozen peas
- 2 tbsps garam masala
- 1/4 tsp red pepper flakes (may omit or add more to taste)
- (2) 15-oz cans of beans
- (1) 14-oz can light coconut milk
- 1 cup vegetable broth
- salt and pepper to taste
- cilantro - chopped - for garnish (if desired)
- Prepare the ingredients. Peel and chop veggies as needed. Drain and rinse the beans. The tomatoes should NOT be drained, as the juice will be part of the cooking liquid. Make the vegetable broth, if necessary.
- Place oil in the slow cooker and set temperature to high. Add the garlic and onion and cook for several minutes, until fragrant. (Some slow cookers are designed to be placed directly on a stovetop to fry veggies. Only do this if your slow cooker manual specifically says you can.)
- Add the carrots, potatoes, tomatoes, peas and any other vegetables that you are including to the slow cooker.
- Add the garam masala and red pepper flakes, if using. Coat the vegetables with the spices. Add the beans, coconut milk, and vegetable broth.
- Reduce the heat setting to low, cover, and cook for 5-7 hours. (Veggies will be soft in 5 hours, but they can continue to cook longer.) Adjust seasonings to taste.
- Serve over rice. Try jasmine or brown basmati rice for this dish!
- Cilantro is an excellent garnish for this dish, so please add it if you enjoy the flavor!
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Add the other veggies, garam masala, and beans
Interested in a Slow Cooker?
Slow cookers, sometimes referred to by the brand name Crockpot, are electric appliances that gently heat foods like soups and stews. You can place the ingredients into the slow cooker in the morning and come home from work to a hot meal!
Stir in the coconut milk and vegetable broth
This recipe was inspired by a delicious stew recipe in "The Quick-fix Vegetarian" by Robin Robertson.
This is a great vegan cookbook with lots of fantastic recipes that can be made quickly. There are a number of recipes in this book that I use on a regular basis.