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Week of 10/23/17

Samosa Stew
with potatoes / peas / daal / naan

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Samosa Stew
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
One Pot, Feeds a Crowd, Freezer Friendly
Proteins
Beans, lentils
Cuisines
Asian - Indian
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Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Make spice mix - Combine coriander, garam masala, cumin and turmeric. (Can be done up to 5 days ahead)
  3. Potatoes - Peel and cube potatoes. If not using the potatoes right away, soak in water to prevent browning.
  4. Peas - Defrost if using frozen. Drain and rinse if using canned.
  5. Naan - Slice into wedges.

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Make

  1. 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.
  2. 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.
  3. While stew simmers, chop tomatoes and cilantro. Combine and season with a pinch of salt.
  4. If you'd like the naan toasted, spread it on a sheet pan and toast it under the broiler just until warm.
  5. Return to stew and stir in peas. Continue cooking until heated through.
  6. Remove stew from heat and stir in lime juice. Taste and season with some salt and pepper.
  7. Ladle stew into bowls. Top bowls with a spoonful of yogurt and tomato / cilantro mixture. Serve with naan wedges. Enjoy!

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