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I've been perfecting my curry stew for years, and this recipe's become my go-to comfort food. Rich, aromatic, and bursting with flavor, it's perfect for chilly evenings or when you're craving something hearty. What I love most? Its versatility. Toss in whatever veggies you've got lying around - carrots, potatoes, or even chickpeas. Trust me, once you've tried this stew, you'll be hooked. Let's dive into making this curry masterpiece together!
Ingredients for Delicious Curry Stew
- Vegetable oil: Adds richness and helps sauté the onions and spices, enhancing the overall flavor of the curry stew.
- Onion: Provides a savory base and sweetness to the stew, adding depth of flavor to the dish.
- Garlic: Infuses a pungent aroma and robust taste, elevating the overall savory profile of the curry stew.
- Ginger: Offers a warm and zesty kick, balancing the flavors and adding a hint of freshness to the stew.
- Curry powder: The star spice blend that gives the stew its signature flavor and vibrant color.
- Cumin: Adds a warm, earthy note and depth of flavor, complementing the curry powder in the stew.
- Coriander: Provides a citrusy and slightly sweet undertone, enhancing the overall complexity of the stew.
- Diced tomatoes: Bring a tangy sweetness and acidity, balancing the richness of the coconut milk in the stew.
- Coconut milk: Offers creaminess and a hint of sweetness, creating a luscious and rich base for the stew.
- Vegetable broth: Provides depth of flavor and umami richness, enhancing the overall savory profile of the curry stew.
- Mixed vegetables: Add texture, color, and a variety of nutrients, making the stew hearty, wholesome, and visually appealing.
Read more: Curry Lamb Stew Recipe
Essential Tools for Making Curry Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the onion, garlic, ginger, and vegetables to prepare the stew.
Curry Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can diced tomatoes (14 oz)
- 1 can coconut milk (14 oz)
- 2 cups vegetable broth
- 2 cups mixed vegetables (carrots, potatoes, peas) chopped
- to taste salt and pepper
Read more: Japanese Beef Curry Stew Recipe
Instructions:
- Heat the oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
- Add the garlic and ginger, and cook for another minute.
- Stir in the curry powder, cumin, and coriander, and cook for another minute until fragrant.
- Add the diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
- Add the mixed vegetables and simmer for about 30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Curried Vegetable Stew Recipe
Tips for Making Curry Stew Ahead of Time
Make Ahead Instructions
- The curry stew can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- To freeze the curry stew, let it cool completely before transferring it to a freezer-safe container or resealable bag. It can be frozen for up to 3 months.
Adding a splash of apple cider vinegar to this curry stew recipe can enhance the flavors and give it a subtle tangy kick.
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