Curried Vegetable Stew
This amazing entree is hearty, healthy and heady with aromatic spices. For a purely vegetarian version, use veggie broth or water instead of chicken stock. And try ladling the stew over brown rice.
Servings: 6
Ingredients:
* 3 cloves garlic, cut up
* 1-inch cube ginger, peeled and cut up
* 3 tablespoons water
* 1 tablespoon vegetable oil
* 3 small onions, cut in 8 pieces each (1 1/2-2 cups)
* 1 tablespoon curry powder
* 1/2 teaspoon ground cumin
* 1 cup reduced-sodium chicken broth, vegetable broth or water
* 1 cup canned crushed tomatoes
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon ground cinnamon
* 1 small acorn squash, peeled and cut into 2-inch pieces (about 2 cups)
* 2 cups cauliflower, cut in 2-to-3-inch florets
* 2 cups zucchini, cut in 1-to-2-inch pieces
* 1 cup cooked or canned chickpeas
* 1/4 cup currants
* 2 tablespoons fresh lemon juice
* 2 tablespoons chopped fresh cilantro
Directions:
In a food processor or blender, combine the garlic, ginger and water. Puree until smooth. Set aside.
In a large (4-quart) Dutch oven or heavy saucepan, heat the oil over medium heat. Add the onion. Cook, stirring, until tender, about 10 minutes. Add the curry powder and cumin and cook for 1 minute, stirring. Add the garlic and ginger puree; cook for 1 minute. Add the broth, tomatoes, salt, pepper and cinnamon. Stir well. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes.
Add the squash, cauliflower, zucchini, chickpeas and currants. Simmer, covered, for 40 to 50 minutes, or until the vegetables are tender, stirring occasionally.
To serve: Sprinkle with the lemon juice and chopped cilantro.
