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


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.

About this Recipe

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