Ideal for EatingEating ethically while eating great!

What a treat! My 15-year-old daughter, Camille, planned, shopped for and prepared dinner tonight. She made a vegetable masala stew, and it was really delicious. The whole thing started when her tutor suggested that she help me with dinner one night, during which time we would speak French together. Well, the French thing didn't work out since I took my 3-year-old upstairs to get him out of Camille's way while she cooked. Tant pis. Nous pouvons pratiquer le français un autre jour.

Vegetable masala stew -- prep time: 45 min; serves 5

By the way, I just have to share that cute little dish holding the veggies masala. This little red dish is one of a set of four antique Pyrex storage containers. What qualifies something as "antique"? These are from the 1950s, so maybe they're not fully, officially antique, but they are old. They are NOT dishwasher- or microwave-safe. Isn't that fun? Seriously. I still have some crap plastic storage containers, but I've been slowly replacing them with glass, as space and budget allow. Food tastes better without  BPA!

Anyway, let me share a couple of photos of these adorable Pyrex dishes. I found them several years ago in an antique store in the Strip. I love the colors. 

 

 

Alright, thanks for the brief indulgence. Now back to Camille's recipe!

 

Ingredients

2 tablespoons canola oil

1 cup onion, diced

2 cloves garlic, minced

4 medium potatoes, peeled and diced

4 medium carrots, sliced

2 cups vegetable broth

1/2 head cauliflower, bite-size pieces

2 cups green beans, cut into 1-inch pieces

2 teaspoons fresh ginger, peeled and grated

1 teaspoon chili powder

3 teaspoons garam masala

2 teaspoons ground coriander

1/2 teaspoon turmeric

1 can coconut milk

1 teaspoon fresh cilantro, chopped

 

Directions

In large soup pot, heat oil over medium heat. Sauté onions and garlic until onions are golden.

Add potatoes, carrots and vegetable broth. Bring to a boil. Lower heat, cover and simmer until potatoes are about halfway tender -- 10 to 15 minutes.

Add cauliflower, green beans, ginger and spices.

Continue to simmer, covered, until vegetables are tender -- about 20 minutes.

Mash some potatoes against side of pot with wooden spoon. Stir in coconut milk and season to taste with salt.

Stir in cilantro and serve warm with basmati or brown rice.

 

Merci, Camille!

Bon appétit!