Wednesday, 15 June 2016

Indian Veggie stew with Raita and Chapatis



I really like those one pot stews as there is nothing easier to make!




Who says veggie can not be tasty? Then you are wrong :)
I came across this recipe of bbcgoodfood.com. They have it from Good Food Magazine 2011...so i got it now. I just added cauliflower and therefore used a little less potatoes.
I also cook with Coconut oil, added less water and used 2 chillies instead of 3 :D

There is something about coconut milk you should now >> it takes the spiciness away, so in fact you can add more chillies than you are used to, if you like spicy. I wish i added all 3 like in the original recipe :)

This is the perfect dish for when you are drooling over the flavors of India + making chapati is so much fun now with my new Kitchenaid mixer :-)

I made a short movie of this recipe, so you can see me in action. Though i’m planning to make better movies, it’s my first one and doing things with 1 hand is really not easy hehe.
I also uploaded the movie to my youtube, cause i noticed Blogger does not show it large.




INGREDIENTS For the veggie pot

2 Tbsp of Coconut oil
1 Tbsp of brown mustard seeds
3 dried chillies chopped (don’t mind if it’s 3, you will not notice much)
About 15 Curry leaves (i got some dried)
2 Onions sliced
2 tsp of ground coriander
2 tsp of Garam Masala
2 tsp of Turmeric
500 gr fresh tomatoes cut in pieces
700 gr of potatoes, peeled and cut in about 2 cm pieces
TIP : The smaller you cut them, the sooner they will be ready.
About 2 cups of small cauliflower pieces
400 gr (1 can) of Coconut milk
100 ml of water
Maizena powder for binding


RECIPE for the veggie pot

Chop and slice all your ingredients beforehand, so you can just add one after another when cooking.
It’s the easiest and most fun way to cook :)

Heat the coconut oil in a large pot (i use a sort of Le creuset casserole). Add the brown mustard seeds, chillies and curry leaves. As soon as the mustard seeds start to pop, add the onions and fry until softened and starting to brown.

Now add the tomatoes and fry for another 5 minutes. Add the potatoes and stir to coat. Also add the cauliflower and add the spices >> 2 tsp of ground coriander, 2 tsp of garam masala and 2 tsp of turmeric. Keep stirring gently till everything is covered. 

Time to add the coconut milk and 100 ml of water. Bring to boil and simmer for about 40 minutes. depending on how large you cut your potatoes. It’s all depending on the potatoes.
Stirring occasionally, until all veggies are tender.

Season extra if necessary with pepper and salt. I also added some maizena for binding the sauce more. Not too much.....just till it’s more acceptable to be a sauce and not watery.

In the meanwhile i made my chapatis too and baked them one by one in a pan covered with a lid.
To make them fluffy and crispy it’s important to bake them with a lid on the pan. Just about 30 seconds each side. make sure you bake them at middle heat, so they don’t get burned!
At a specialized exotic store or indian store, you can find chapati flour, so you just have to add water, oil, salt and some stevia. Cause i don’t use sugar in any of my food.
Additional Chapatis and or Raita
You can make your own Raita very easily >> only 7 minutes work :)


INGREDIENTS for the Raita

200 gr of Low fat yoghurt
juice of 1 lime
1/4 cucumber (grated) or deseeded and fine chopped
1 handful of fresh coriander chopped
You can also add coriander powder or fresh mint
Pepper and Salt

* Just make the Raita in order of list above and set aside in fridge till use.










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