It doesn’t deter me though. If anything, it makes me more determined to find a vegetarian recipe we can all enjoy, like this Curried Vegetable Chickpea Stew, which has big chunks of carrots, potatoes, and cauliflower, along with other nutritious veggies. The blend of spices along with the rich broth and coconut milk make a delicious base for this too. We love it served over rice or along with toasted naan, but it’s also good as is.
I love Indian cuisine, although I must admit it’s a little intimidating. With all of the spices and special techniques for cooking, not to mention the difference in flavors depending on the region you visit, it leaves one wondering just where to begin.
I started with a good, reputable recipe as a base. I used this recipe from Fine Cooking and slightly tweaked it according to my taste. I had once thought that curry recipes required curry powder, but have since learned that curry powder is just a blend of Indian spices, such as cumin, coriander, turmeric, chile powder, etc. Some curry powder is a little too strong for me, so instead of using it in this stew we’re using the individual spices. I prefer this method because you can customize the flavor according to your taste. If you have curry powder on hand and prefer to use that, you can just omit the other spices and use the curry powder instead, to taste.Print