Jaipur Vegetable Stew

Jo Zimny


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.

★★★★★ 1 vote
30 Min
30 Min


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

How to Make Jaipur Vegetable Stew


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

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About Jaipur Vegetable Stew

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