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This is a tasty and hearty meatless curried stew to have for dinner tonight.

Whole Living, May 2011


Credit: Raymond Hom

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Ingredient Checklist


Instructions Checklist
  • Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.)

  • Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.

  • Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.

  • Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.

  • Add peas and cook until tender, about 12 minutes.

  • Season with salt. Stir in yogurt. Remove cinnamon stick before serving.