Curried Vegetable Stew
| Yield: | 8 Servings |
| Categories: | Soups, Indian, Light, Curries, Vegetables |
| 3 | Zucchini | |
| 2 | Japanese eggplant | |
| 1 | Red bell pepper | |
| 1 | lb | Cauliflower |
| 1 | lb | Broccoli |
| 2 | Carrots; peeled | |
| 1 | ts | Coriander seed |
| 2 | tb | Vegetable oil |
| 1 | tb | Unsalted butter |
| 2 | lg | Onions; diced |
| 2 | Cloves garlic; minced | |
| 1 1/2 | tb | Minced fresh ginger |
| 1/2 | ts | Cayenne pepper |
| 2 | ts | Ground cumin |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Salt |
| 2 | c | Chicken stock |
| Cilantro sprigs; for garnish |
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