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Samosa Stew
with potatoes / peas / daal / naan

Active: 35 min Total: 35 min
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
Proteins
Cuisines

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
  • Tamari - 2 Tbsp
  • Lentils, red and uncooked - 1/2 cup (sub vacuum-packed, pre-cooked lentils)
  • Tomatoes, medium - 1, chopped
  • Cilantro - 2 tsp, chopped
  • Naan, gluten-free - 4 rounds, wedges (sub any gluten-free flatbread)
  • Lime juice - 2 tsp
  • Yogurt, plain or Greek - 1/2 cup

Nutrition Facts

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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 Tamari 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!

Nutrition Facts

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Reviews

Ratings

Original (86)
Gluten-free (5)
Paleo (14)
Vegetarian (18)

40 reviews

Doubled the lentils and the potatoes because I like a thick stew, and it was amazing. Flavors were on point - thank you!

By: Robyn
Posted: Jan 21, 2022
Diet: Original
0 Helpful

Skipped 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.

By: Johnna
Posted: Apr 04, 2018
Diet: Paleo
0 Helpful

Kids raved, just ok for Daddy

By: Shayna
Posted: Mar 25, 2018
Diet: Original
0 Helpful

I'm not a huge fan of peas, so next time I think I'll make this using lima beans instead. Good flavor.

By: Monica
Posted: Jan 25, 2018
Diet: Original
0 Helpful

Big hit with the whole family.

By: Bryn
Posted: Jan 08, 2018
Diet: Gluten-free
0 Helpful

Was super excited because of all the positive reviews... but it was just ok. Followed the directions pretty precisely.

By: Brooke
Posted: Nov 14, 2017
Diet: Original
0 Helpful