Samosa Stew
with potatoes / peas / daal / naan
This daal (red lentil) and vegetable-based stew is inspired by the flavors and textures in the filling of Indian savory pastries called samosas.
Tags
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
444
Just a moment...
% Daily Value
Total Fat
6g
9%
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Saturated Fat
3g
14%
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Trans Fat
0g
Just a moment...
Cholesterol
8mg
3%
Just a moment...
Sodium
1304mg
54%
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Total Carbohydrate
80g
27%
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Dietary Fiber
16g
64%
Just a moment...
Sugars
12g
Just a moment...
Protein
23g
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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!
Nutrition Facts
Amount Per Serving
Calories
444
Just a moment...
% Daily Value
Total Fat
6g
9%
Just a moment...
Saturated Fat
3g
14%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
8mg
3%
Just a moment...
Sodium
1304mg
54%
Just a moment...
Total Carbohydrate
80g
27%
Just a moment...
Dietary Fiber
16g
64%
Just a moment...
Sugars
12g
Just a moment...
Protein
23g
Just a moment...
Reviews
Ratings
40 reviews
Doubled the lentils and the potatoes because I like a thick stew, and it was amazing. Flavors were on point - thank you!
0 HelpfulSkipped the stock because I was out. Also added the tomatoes at the same time as the jalapeno, so that it cooked in. This made a delicious stew.
0 HelpfulI'm not a huge fan of peas, so next time I think I'll make this using lima beans instead. Good flavor.
0 HelpfulWas super excited because of all the positive reviews... but it was just ok. Followed the directions pretty precisely.
0 Helpful