This nourishing, Indian-inspired vegetable stew transforms winter roots and sturdy seasonal produce into a deeply flavorful dish. Aromatics, turmeric, cumin, jalapeño, and tomatoes create a fragrant base, enriched by a unique blend of tahini and ground cashews for body and richness. The result is a hearty, comforting stew that’s both plant-forward and layered with warm spice. Serve it over brown basmati rice, jasmine rice, millet, quinoa, or couscous for a satisfying meal.
INGREDIENTS:
2 tablespoons mustard oil* or vegetable oil
4 large garlic cloves, minced
1 onion, chopped
3 tablespoons freshly grated ginger root
1 teaspoon turmeric
1 tablespoon ground cumin
1 28 oz. can diced tomatoes, drained
1 tablespoon jalapeño pepper
4 tablespoons tahini
6 tablespoons ground cashews (grind in a food processor or blender)
2 1/4 cups water, plus more as needed
1 teaspoon salt
3 tablespoons cilantro, minced
2 cups red potatoes, cut into 1-inch cubes (about 4 large potatoes)
2 cups sweet potatoes or yams, peeled and cut into 1-inch cubes
2 cups cauliflower florets
2 cups Japanese eggplant, unpeeled, cut into 1-inch cubes
2 cups turnips or kohlrabi, peeled and cut into 1-inch cubes
1 large red bell pepper, seeded and cored, coarsely chopped
1/2 cup fresh or thawed frozen peas
Toasted cashews, garnish
Fresh cilantro leaves, garnish
Garam masala, optional
Yogurt, optional
*Mustard oil is available at Indian markets.
METHOD:
In a large stockpot, heat the oil over medium-high heat.
Add the onion, garlic, and ginger and sauté 2–3 minutes, until the onion begins to turn translucent. Stir in the turmeric and cumin until well combined. Add the drained tomatoes, jalapeño, tahini, ground cashews, 2 cups of water, and the salt. Bring to a boil, then reduce the heat, cover, and simmer 8–10 minutes, until the tomatoes begin to break down. Mash any remaining chunks of tomato into the sauce with the back of a spoon.
Add the cilantro, potatoes, sweet potatoes, cauliflower, eggplant, turnips (or kohlrabi), and red bell pepper. Reduce to a gentle simmer and cook 20–25 minutes, stirring once or twice. Add a splash of water if the stew becomes too thick. Continue cooking until all vegetables are tender.
Stir in the peas and cook briefly until heated through. Taste and adjust seasoning with salt and pepper. For extra heat, add cayenne or red pepper flakes to taste.
Spoon over cooked whole grains or brown rice. Garnish with toasted cashews, fresh cilantro, and a light dusting of garam masala if desired. A dollop of yogurt adds creaminess.
SERVING SUGGESTIONS:
- Serve with a salad of baby greens tossed in lime-tamarind dressing.
- Add naan, roti, or warm flatbread on the side.
- Pair with chilled mango lassi or iced mint tea.
CHEF’S NOTES:
This recipe is highly adaptable:
- Substitute pumpkin or winter squash for eggplant.
- Use Yukon gold or fingerling potatoes in place of red potatoes.
- Swap rutabagas for turnips.
Keep vegetable cube sizes consistent for even cooking.
YIELD: Serves 6-8
SOURCE: Recipe adapted from The Bold Vegetarian, by Bharti Kirchner.
