Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups chopped vegetables (such as carrots, potatoes, and green beans)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lemon juice
Special Equipment Needed:
- Large pot or Dutch oven
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly.
3. Add the vegetable broth, diced tomatoes, chickpeas, and chopped vegetables. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Stir in the cilantro and lemon juice. Taste and adjust seasoning as needed.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 31g
Protein: 7g
Fiber: 8g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth
- Chickpeas can be substituted with any other type of beans
- Any combination of vegetables can be used
Variations:
- Add cooked chicken or beef for a non-vegetarian version
- Add coconut milk for a creamier version
- Add more cayenne pepper for a spicier version
Tips and Tricks:
- Use a variety of colorful vegetables for a more visually appealing dish
- Serve with rice or naan bread for a complete meal
- Double the recipe and freeze leftovers for a quick and easy meal later on
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stove until heated through.
Presentation Ideas:
Serve in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped peanuts, or a dollop of plain yogurt.
Pairings:
Serve with rice or naan bread.
Suggested Side Dishes:
Cucumber salad, roasted vegetables, or a side of fruit.
Troubleshooting Advice:
If the stew is too thick, add more vegetable broth. If it's too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
Make sure all vegetables are thoroughly washed before using.
Food History:
Raskadam is a traditional Indian spice blend that typically includes cumin, coriander, turmeric, and cayenne pepper.
Flavor Profiles:
This stew is savory and slightly spicy, with a hint of sweetness from the vegetables.
Serving Suggestions:
Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A