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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peach chutney samosa stew Recipe

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This recipe for Peach chutney samosa stew is from Morningstar Girls Second Edition Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons canola oil (or other light tasting oil or butter)
2 medium onions, diced
1 tablespoon garam masala
1 tablespoon turmeric
2 teaspoons cumin
1 teaspoon salt
¼ tsp chili flakes
3 cloves garlic, minced
1 (28 oz or 796 ml) can of diced tomatoes
1 (5.5 oz or 155 ml) can of tomato paste
1 cup of peach puree (see note)
2 carrots, grated
4 cups of water
1 tablespoon of bouillon paste (chicken or vegetarian) *
2 lbs of potatoes, diced
2 cups of frozen peas
1.5 cups of cooked chickpeas (or canned)
½ cup sundried tomatoes
Directions:
Directions:
INSTRUCTIONS

In a large pot heat the oil over medium low.
Saute the onions until they start to soften.
Add the garam masala, turmeric, cumin, salt, chili flakes, and garlic. Saute one minute.
Add the diced tomatoes, tomato paste, pech puree, carrots, water, Better Than Bouillon, potatoes, peas, chickpeas, and tomatoes.
Cook until the potatoes are soft (about 45 minutes).
Serve on its own or with Sourdough Naan Bread!

Three options for peach puree
1) Place fresh, pitted peaches in a blender.
2) Defrost frozen peaches and blend.
3) Find peach puree in the baby food section.
Number Of Servings:
Number Of Servings:
8

 

 

 

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