Cost per recipe $6.50 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.
Add the recipe to which day?
Adding to Planner
|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%|