Jo Zimny Recipe

Jaipur Vegetable Stew

By Jo Zimny EmilyJo


Rating:
Serves:
8-10
Prep Time:
Cook Time:
Comments:

Hubby and I love East Indian Food. This is not overly spicy and really hits the spot. It is great with a piece of Naan or crusty bread.

Ingredients

1 Tbsp
coconut oil
3 stick
celery, chopped medium
1 large
sweet onion, chopped medium
1 large
leek, chopped, medium
3 clove
garlic, pressed
2 large
yukon gold potatoes, chopped medium
1 large
carrot, chopped, medium
1 large
portabella mushroom, chopped medium
1 large
yam, chopped medium
5 c
chicken broth, low salt
1-10 oz. pkg
tasty bite jaipur vegetables (in the foil pouch)
1-14 oz. can(s)
coconut milk
1/2-28 oz. can(s)
fire roasted pureed tomatoes
5 oz
frozen sweet corn
5 oz
frozen peas

Directions Step-By-Step

1
Heat the coconut oil in a large soup pot.
2
Add the celery, onion, leek, carrot, potatoes, garlic, mushroom and yams.
3
Add the chicken broth. Simmer for about 20 minutes or until the veggies are fork tender. Add the Jaipur Vegetables. Stir.
4
Add the corn and the peas. Give this a good stir.
5
Add the tomato puree and coconut milk and bring to a boil then turn down and simmer for 5 minutes.
6
Let sit for a while, then serve warm with your favourite bread.
7
Enjoy

About this Recipe

Other Tag: Healthy
Hashtags: #stew, #Juipur, #East, #Indian

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11 Comments

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Aug 26, 2011 - Monica H shared this recipe with discussion group: EXOTIC SPICES & INGREDIENTS
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Jul 22, 2011 - Karla Everett shared this recipe with discussion group: COCONUT LOVERS UNITE
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Apr 21, 2011 - Jo Zimny shared this recipe with discussion group: NO MEAT EATS
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Joan Hunt vegancook
Apr 19, 2011
This looks really good and curry is something both me and my husband love. So if I can find the right ingredients, I will definitely try this.
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Robin DuPree robdupree
Apr 19, 2011
Yummy!