Willing to take a gamble on whether or not my time making this new concoction would lead to stew nirvana or further ruin my life, I proceeded to chop, boil, and simmer away. This little recipe, as it turns out, is not really a stew at all, but a vegetable curry ... sigh of relief. While covering the bases of a stew in warmth, comfort, and one pot cooking, it by far surpasses the sad, watery, lackluster of a stew. The aroma of the spices cooking will do wonders to improve the happy factor in your humble abode, and watch out for the perky bright color of the dish, which will liven up any bleak winter evening. Imagine my shock when it turned out to be incredibly tasty as well. (Take that beef stew)! Though the version made last night was vegetarian, even my die-hard carnivore Jay loved it enough to say it should be made again sometime, and though he did have a side of chicken, you could certainly include the chicken in the dish should you wish. I've included the recipe basics below (with pics) for all of you other stew haters out there that need a different inspiration. Now you can cling to the idea of a winter infatuation with stew and be able to eat it too!
|Once your spices have made your kitchen smell like the only place you want to be in the world at that moment, add one medium chopped onion and cook until soft.|
|Dish up your gloriously colorful pile of goodness over some basmati rice (or Uncle Ben's if that's what's in the cabinet), and serve with some naan or whatever type of flatbread you have available. Nom nom nom...|