Recipe: Indian Stew

I have this really great memory from childhood of Campbell’s Tomato Soup, made by my mom with milk instead of water and a smattering of black pepper over the top.

When I was old enough to cook a little by myself, it was one of the few things I was confident to cook alone. It’s hard to burn the house down with a microwave and a can opener, I guess.

But, I felt very grown up, making myself a warm snack.

I haven’t eat soup from a can in a long time, but I miss that creamy, yummy soup.

Enter today. Snow is again projected to demoralize Atlanta, with talk of a mean ice storm tomorrow that could eat us alive and render us helpless, again.

I want warm, creamy, yummy soup.

Plus, I’ll need my strength if we have to walk to freedom in a blizzard.

And, somehow, in experimenting with an Indian-style stew, I stumbled upon the creamy tomato soup of my childhood! Amazing!

Screen Shot 2014-02-11 at 8.06.01 PM

  • ½ large Vidalia onion, chopped
  • 3 huge garlic cloves, minced
  • 2 tea hot curry powder
  • 2 TBS red wine, to deglaze the pan
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 2 medium Yukon gold potatoes, cut into bite-sized pieces
  • ½ block tempeh, crumbled
  • 2 TBS nutritional yeast
  • 1 can of chickpeas
  • 1 can coconut milk
  • 690 g pureed tomatoes (??) basically, a large glass jar
  • handful frozen green peas

Screen Shot 2014-02-11 at 8.05.50 PM

Puree the onion and garlic until translucent and fragrant.

Deglaze with wine.

Add curry, peppers, potatoes, tempeh and nutritional yeast. (In my head, this was going to mimic paneer.)

Cook 3 minutes, stirring often.

Screen Shot 2014-02-11 at 8.05.40 PM

Finish with tomatoes, chickpeas, coconut milk and peas.

Cover and simmer 30 minutes.

Enjoy Accidental Masterpieces of Memory!


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