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jaipur vegetable stew

(1 rating)
EmilyJo avatar
Recipe by
Jo Zimny
@EmilyJo
Ithaca, NY

Hubby and I love East Indian Food. This is not overly spicy and really hits the spot. It is great with a piece of Naan or crusty bread.

(1 rating)
yield 8 -10
prep time 30 Min
cook time 30 Min

Ingredients For jaipur vegetable stew

  • 1 Tbsp
    coconut oil
  • 3 stick
    celery, chopped medium
  • 1 lg
    sweet onion, chopped medium
  • 1 lg
    leek, chopped, medium
  • 3 clove
    garlic, pressed
  • 2 lg
    yukon gold potatoes, chopped medium
  • 1 lg
    carrot, chopped, medium
  • 1 lg
    portabella mushroom, chopped medium
  • 1 lg
    yam, chopped medium
  • 5 c
    chicken broth, low salt
  • 1-10 oz. pkg
    tasty bite jaipur vegetables (in the foil pouch)
  • 1-14 oz. can
    coconut milk
  • 1/2-28 oz. can
    fire roasted pureed tomatoes
  • 5 oz
    frozen sweet corn
  • 5 oz
    frozen peas

How To Make jaipur vegetable stew

  • 1
    Heat the coconut oil in a large soup pot.
  • 2
    Add the celery, onion, leek, carrot, potatoes, garlic, mushroom and yams.
  • 3
    Add the chicken broth. Simmer for about 20 minutes or until the veggies are fork tender. Add the Jaipur Vegetables. Stir.
  • 4
    Add the corn and the peas. Give this a good stir.
  • 5
    Add the tomato puree and coconut milk and bring to a boil then turn down and simmer for 5 minutes.
  • 6
    Let sit for a while, then serve warm with your favourite bread.
  • 7
    Enjoy
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