Hearty Indian Vegetable Stew
A warming, one-pot Indian-spiced stew made with cauliflower, spinach, carrot, and celery in a cumin-tomato masala base. Vegan, gluten-free, ready in 35 minutes.
Equipment
- Deep pan or Dutch oven (at least 3-litre capacity)
Ingredients
Stew base
- 2 tablespoons neutral oil
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes roughly chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- Salt to taste
Vegetables
- 1½ cups cauliflower florets medium-small pieces
- 2 medium carrots sliced into rounds
- 2 celery stalks sliced
- 2 cups baby spinach
To finish
- 2 cups vegetable broth
- ½ teaspoon garam masala
- Fresh coriander leaves, for garnish
- 1 lemon wedge for serving
Instructions
Build the masala base
- Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant and a shade darker.
- Add chopped onion and cook for 5 to 6 minutes until soft and translucent.
- Add ginger-garlic paste and stir for 1 minute until the raw smell disappears.
- Add tomatoes, turmeric, coriander powder, chilli powder, and salt. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes break down and oil separates at the edges.
Simmer the vegetables
- Add cauliflower florets, carrots, and celery. Toss to coat in the masala.
- Pour in vegetable broth and bring to a gentle boil.
- Lower heat, cover, and simmer for 15 minutes until cauliflower is fork-tender.
Finish and serve
- Stir in spinach and garam masala. Cook uncovered for 2 to 3 minutes until spinach wilts and stays bright green.
- Taste and adjust salt. Garnish with fresh coriander and a squeeze of lemon before serving.
Notes
Add spinach in the last 3 minutes only. It wilts fast and retains its colour and nutrients best when not overcooked.
For a creamier stew, stir in 3 to 4 tablespoons of full-fat coconut milk with the spinach.
Add a drained 400g tin of chickpeas with the broth for extra protein. They absorb the masala beautifully.
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth.
Freezes well for up to 2 months. If freezing, add fresh spinach on reheating for best texture and colour.
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