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


  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

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About Jaipur Vegetable Stew

Other Tag: Healthy

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