Sunday, March 29: Indian Tikka Masala-Inspired Veggie Stew

One of my favorite meals to make is some version of this tikka masala-inspired veggie stew. It is SO adaptable based on what veggies you have on hand, while also utilizing pantry staples. Healthy, hearty, spicy, creamy — all the good adjectives! Today I went with Yukon Gold potatoes (I like to chop and parboil them before adding to the stew, or else they will take FOREVER to get tender), cauliflower (I roasted in the oven rather than cooking in the stew for more flavor and to speed up cook time), chickpeas, and peas — plus the usual flavors like fresh ginger, garlic, onion, tomatoes, and coconut milk. I always serve with either whole wheat naan or farro — naan today!

First, get your potatoes and cauliflower cooking, if using. This will help them cook MUCH faster than trying to get them tender by simmering in the stew itself — I learned this the hard way! I chopped up a few Yukon Gold potatoes and added to a pot with enough cold water to cover by an inch, plus a few big pinches of salt. Bring to a boil, and boil for about 10 minutes, until just about tender and you can pierce with a fork without them falling apart. In the meantime, chop a head of cauliflower into small florets and toss with a few TB of olive oil and a large pinch of salt. Roast on a sheet tray (in one layer) in a 425 degree oven for 20-30 minutes, tossing halfway, until lightly charred and tender.

While those cook, get started on the stew! Heat up a few TB of olive oil in a Dutch oven or pot over medium, and saute one diced onion with a pinch of salt for 5-7 minutes or until softened. Add a few cloves of minced garlic, a 1-2 inch knob of ginger (minced or grated), and 1 TB tomato paste; stir and saute 1-2 minutes. Next, your spices: 1 heaping TB garam masala, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and a few shakes of cayenne. Cook for a few minutes, stirring constantly, to let the spices bloom and toast in the oil. Add 1 can of drained, rinsed chickpeas (note: if you’re not using potatoes and cauliflower, add 2 cans chickpeas) and stir to coat with the spices. And 1 28-oz can crushed tomatoes and 1 can full-fat coconut milk, plus a hefty pinch of kosher salt. Stir and increase heat to medium-high. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.

When your potatoes and cauliflower are finished cooking, stir them into the stew along with a pinch of salt. Let cook 5-10 minutes to help the flavors meld. Finally, add 1 cup of frozen peas (no need to thaw) and a few handfuls of spinach. Cook for a few minutes to wilt the spinach and warm the peas. Adjust for any salt or seasonings, then serve with farro or naan (or rice, of course — I just am not a fan).