Samosa Stew
with potatoes / peas / daal / naan

Name: Samosa Stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 8 oz Carrots, diced; 1 Jalapenos (opt), diced; 3 cloves Garlic, diced; 1 tsp Ginger (opt), grated; 1 tsp Coriander; 1 tsp Garam masala; 1/2 tsp Cumin, ground; 1/4 tsp Turmeric, ground (opt); 1 lb Potatoes, peeled and cubed; 1 1/2 cup Peas, frozen or canned; 2 Tbsp Butter; 4 cups Stock, any type; 2 Tbsp Soy sauce, low-sodium; 1/2 cup Lentils, red and uncooked (sub vacuum-packed, pre-cooked lentils); 1 Tomatoes, medium, chopped; 2 tsp Cilantro, chopped; 4 rounds Naan, wedges; 2 tsp Lime juice; 1/2 cup Yogurt, plain or Greek

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This daal (red lentil) and vegetable-based stew is inspired by the flavors and textures in the filling of Indian savory pastries called samosas.

Ingredients

Metric

Servings:

Samosa Stew:

Onions, medium - 1 , diced
Carrots - 8 oz , diced
Jalapenos (opt) - 1 , diced
Garlic - 3 cloves , diced
Ginger (opt) - 1 tsp , grated
Coriander - 1 tsp
Garam masala - 1 tsp
Cumin, ground - 1/2 tsp
Turmeric, ground (opt) - 1/4 tsp
Potatoes - 1 lb , peeled and cubed
Peas, frozen or canned - 1 1/2 cup
Butter - 2 Tbsp
Stock, any type - 4 cups
Soy sauce, low-sodium - 2 Tbsp
Lentils, red and uncooked - 1/2 cup (sub vacuum-packed, pre-cooked lentils)
Tomatoes, medium - 1 , chopped
Cilantro - 2 tsp , chopped
Naan - 4 rounds , wedges
Lime juice - 2 tsp
Yogurt, plain or Greek - 1/2 cup

Prep

Onions / Carrots / Jalapenos / Garlic / Ginger - Prep as directed. Combine onions and carrots in one container. Store jalapenos, garlic and ginger in a second container. (Can be done up to 5 days ahead)
Make spice mix - Combine coriander, garam masala, cumin and turmeric. (Can be done up to 5 days ahead)
Potatoes - Peel and cube potatoes. If not using the potatoes right away, soak in water to prevent browning.
Peas - Defrost if using frozen. Drain and rinse if using canned.
Naan - Slice into wedges.

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Make

Heat a Dutch oven over medium-high heat. Add butter and then onions and carrots to butter. Saute until tender, 2 to 3 minutes. Add jalapenos, garlic and spice mix and saute for ~1 minute more.
Pour stock and soy sauce over vegetables. Add potatoes and lentils. Bring to a simmer and cover. Simmer until lentils and potatoes are tender, 10 to 15 minutes.
While stew simmers, chop tomatoes and cilantro. Combine and season with a pinch of salt.
If you'd like the naan toasted, spread it on a sheet pan and toast it under the broiler just until warm.
Return to stew and stir in peas. Continue cooking until heated through.
Remove stew from heat and stir in lime juice. Taste and season with some salt and pepper.
Ladle stew into bowls. Top bowls with a spoonful of yogurt and tomato / cilantro mixture. Serve with naan wedges. Enjoy!

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