Indian Vegetable StewKitchenAid
2 tablespoons canola oil
1 cup diced onions (coarsely)
1 shallots (small, thinly sliced)
3 teaspoons red curry paste
2 teaspoons cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon garam masala
1/2 teaspoon ground cardamom
2 cloves garlic (minced)
1 1/2 teaspoons ginger (fresh grated)
1 1/2 cups potatoes (peeled, cubes, approximately 1½ -inch x 1½ -inch)
1/2 cup vegetable broth
1 cup coconut milk
1 1/2 cups butternut squash (peeled, cubes, approximately 1½ -inch x 1½ -inch)
16 ounces garbanzo beans (rinsed and drained)
2 cups cauliflower florets (fresh)
2 roma tomatoes (seeded and diced)
chopped fresh cilantro
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1Preheat heated bowl attachment to 220 °F. Heat canola oil in a large skillet over medium heat. Add onion and shallots and cook, stirring occasionally for 2 to 3 minutes or until beginning to soften. Add red curry paste, cumin, coriander, garam masala, cardamom, garlic and ginger, stir well and cook for 1 to 2 minutes or until spices are fragrant. Add potatoes, cook, and stir for 1 to 2 minutes. Add broth and coconut milk and stir well.
2Remove from heat and transfer mixture to preheated KitchenAid® Heated Chef Bowl. Cover and cook for 15 minutes. Add butternut squash, garbanzo beans, cauliflower and tomatoes. Cover with lid and cook for 30 minutes, or until vegetables are tender.
3Stir in lime juice and season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.