Cost per recipe $6.51 view details
- 2 Tbsp. extra virgin olive oil - (to 3)
- 1/4 c. diced celery
- 1/2 c. diced white onion
- 1/4 c. diced carrots
- 1 Tbsp. chopped garlic
- 3 x bay leaves
- 4 c. chicken stock - (to 5)
- 1/2 tsp cayenne pepper
- 2 tsp minced fresh oregano
- 1 tsp Madras curry pwdr
- 1 tsp Indian curry pwdr
- 1 tsp Thai curry paste
- 1 lb boiling potatoes peeled, diced
- 2 can garbanzo beans - (16 ounce ea)
- salt and pepper
- 1/2 c. minced parsley divided
- Heat the oil in a 12-inch skillet over medium-high heat. Add in the celery, onion and carrots and cook till the onion is translucent/soft, about 2 to 3 min. Add in the garlic and bay leaves and cook 2 min more.
- Add in 2 c. of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mix; if necessary, add in more stock. Season with salt and pepper to taste.
- Heat the remaining stock in a saucepan over medium-low heat.
- Add in 1/4 c. of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, till the vegetables are soft, 45 min to 1 hour. As the stock evaporates, add in 1/2 c. hot stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.
- Just before serving, stir in the remaining parsley. Transfer the stew to a hot tureen or possibly bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or possibly grilled curry fish filets.
- This recipe yields 4 to 6 servings.
- Comments: Look for cans of Madras curry pwdr at Indian and Asian markets, Indian curry pwdr at Indian markets and small cans of Thai curry paste at Asian markets.
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|Amount Per Recipe||%DV|
|Recipe Size 2382g|
|Calories from Fat 345||20%|
|Total Fat 39.62g||50%|
|Saturated Fat 5.42g||22%|
|Trans Fat 0.0g|
|Total Carbs 285.07g||76%|
|Dietary Fiber 56.3g||188%|