Day 115 Indian Vegetable Stew

Indian Vegetable Stew

1 Tablespoon Olive Oil
3 Large Onions, coarsely chopped
4 Cloves Garlic, minced
1 Teaspoon Cumin Seed
1 Teaspoon Ground Cumin
1 Teaspoon Black Mustard Seeds
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/8 Teaspoon Cayenne Pepper
1 Pound New Potatoes, quartered or sliced
1 1/2 Cups Water
1 Cup Red Wine
1/2 Teaspoon Salt
19 Ounces Chickpeas, cooked
14 Ounce Can Crushed Tomatoes
4 Carrots, sliced
3/4 Cup Fresh Cilantro, chopped
6 Ounces Plain Yogurt

Stew Ingredients

1. Heat oil in large Dutch oven over medium heat.  Add onions and cook, stirring often, until fragrant and brown.  Add garlic and cook 1 minute.  Add cumin, mustard seed, cinnamon, cardamom, and cayenne; cook, stirring until fragrant.  Add potatoes, water, wine and salt; and bring to a simmer.  Cover and cook for 10 minutes.

Vegetables simmering

2. Add chickpeas, tomatoes and carrots; stir to combine.  Bring to a simmer.  Reduce heat to low and simmer, partially covered.  Stir occasionally and add 1/2 cup of water if it becomes to dry.  Cook 30 to 35 minutes.  Turn off heat.  Add cilantro and yogurt.

Goes well with cheese toast.

Pairs well with Blanc de Blanc Cremant

Soundtrack Cypress Hill - Till Death do us Part