Name: Mashed Indian Curry Vegetable Stew with Buttered Rolls (Pav Bhaji)
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1538 ml chicken or vegetable broth; 2 small bunches cilantro; 1 ½ cups frozen peas; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 2 green bell peppers; 1 ½ limes; 1 ½ medium red onions; 6 medium red potatoes; 6 tomatoes; 6 tbsp tomato paste; 6 whole grain buns or rolls; brown sugar; butter, unsalted; cayenne pepper; chili powder; cinnamon, ground; curry powder; salt

Mashed Indian Curry Vegetable Stew with Buttered Rolls (Pav Bhaji)Mashed Indian Curry Vegetable Stew with Buttered Rolls (Pav Bhaji) — a 45-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 medium carrots

1538 ml chicken or vegetable broth

2 small bunches cilantro

1 ½ cups frozen peas

6 cloves garlic

3 (2 ½ cm) pieces ginger root

2 green bell peppers

1 ½ limes

1 ½ medium red onions

6 medium red potatoes

6 tomatoes

6 tbsp tomato paste

6 whole grain buns or rolls

brown sugar

butter, unsalted

cayenne pepper

chili powder

cinnamon, ground

curry powder

salt

Instructions

Wash and dry the fresh produce.

Peel and small dice potatoes and carrots. Seed and small dice bell peppers. Transfer veggies to a large pot.

Add broth, sugar, and salt to the pot; stir to combine, then scrape down the edges of the pot so that veggies are submerged. Cover and bring to a boil over high heat; reduce heat to medium and simmer until potatoes and carrots are fork-tender, 15-17 minutes.

Meanwhile, preheat another large pot over medium heat.

While the pot heats up, peel and small dice onions.

Once the pot is hot, add butter and swirl to coat the bottom. Add the onion (reserving a handful for garnish) and cook, stirring occasionally, until it begins to soften, 5-7 minutes.

Meanwhile, peel and mince ginger and garlic; add both to the pot with the onion. Continue to cook, stirring often, until soft and fragrant, about 3 minutes.

Small dice tomatoes.

Add tomatoes, additional broth, peas, tomato paste, and spices to the pot with the onion. Continue to cook, stirring often, until sauce thickens and peas are heated through, about 3 minutes. Remove from heat.

Once the potatoes and carrots are tender, remove from heat. Use a potato masher to gently crush the veggies, forming a textured mash. Transfer the tomato sauce to the pot with the potatoes and mash once more to combine.

Return veggie mash to the stove over medium-high heat. Continue to cook, stirring often, until slightly thickened, 4-5 minutes.

Meanwhile, cut limes into wedges and set aside.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the vegetable mash (reserving a handful for garnish) and stir to combine. Remove from heat.

Toast rolls if desired, and spread with butter.

Divide veggie mash between plates and top with more butter. Serve with onion, cilantro, lime wedges, and buttered rolls. Enjoy!

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