Indian Vegetable Stew

Indian Vegetable Stew

Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 large onions, coarsely chopped (4 cups) 4 cloves garlic, minced 1 teaspoon cumin seed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon cardamom 1/8 teaspoon cayenne pepper 1 pound new potatoes, scrubbed and quartered 1 1/2 cups water 1/2 teaspoon salt 1 19-ounce can chickpeas, rinsed 1 14-ounce can crushed tomatoes, preferably fire-roasted 1 pound mini carrots 3/4 cup chopped fresh cilantro 3/4 cup low-fat plain yogurt (optional)

DIRECTIONS Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.