Thursday, April 15, 2010

Indian-Italian Vegetable Stew

I was craving cauliflower and curry the past few days. Luckily, while waiting in a doctor's office (has anyone not waited in a doc's office?!) I came across a Canadian Living magazine that incorporates both ingredients! With a little tweaking and using what I had on had this is the result. The spaghetti sauce and curry does seem a bit of an odd pairing but it works quite well. Tomorrow I'll put it over a bed of Jasmine rice but tonight it was delicious on its own.

Adapted from a Canadian Living Recipe:

1 head of caulifower
3 cups butternut squash
1 small zucchini
2 large carrots
1 medium red onion 
1 tsp mustard seeds, optional
2 tbsp Indian curry paste (I enjoy Patak's brand)
645 ml Newman's sphaghetti sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
540 ml (19oz) can of chickpeas, drained
1/2 cilantro, chopped
2/3 cup water

1. Chop caulifower into small florets.
2. Cube squash (or purchase precut, to save time!)
3. Slice zucchinis and carrots into baby finger sized pieces.
4. Chop onion.
5. Set large pot or dutch oven over medium heat. Add a bit of oil.
6. When oil is hot, add onion and saute for 3 minutes.
7. Add mustard seeds and stir for 30 seconds till they start to "pop".
8. Add curry paste and stir for 1 minute.
9. Add tomato sauce, water, vinegar, sugar and all remaining vegetables.
10. Bring to a boil.
11. Reduce heat and cover, and simmer on medium-low heat for additional 20 minutes or until vegetables are tender.
12. Add chickpeas and simmer for additional 5 minutes.
13. Serve. Sprinkle with cilantro, if desired.

Makes 8 cups.

Nutritional Info per cup
Calories: approx 185
Fat: 3g
Carbs: 34 g
Fibre: 7 g
Protein: 8 g

Notes: When I want even more protein in this dish, I'll add chicken or fish. Also, if available, accompany the meal with papadums (a thin Indian crispy cuisine sometimes described as a cracker or flatbread) which I usually buy prepackaged at the local grocery store.

You can also substitute lentils for the chickpeas, if desired.



  1. I would not have thought to combine spaghetti sauce and curry but it's not so strange now that I think about it. Curry often includes fresh tomatoes or tomato paste or puree, so, not so strange! I love that this is a vegetable stew - never too many veggies as far as I'm concerned!

  2. Looks great! Thanks for introducing me to papadums... never heard of them before.

  3. Wow what a fusion dish you have here! The spaghetti sauce & curry powder & balsamic vinegar seems like it would be a bit odd, but I definitely try this out. I love the colors in your photos:)

  4. Looks like a really healthy dish with a all the veggies. Interesting to combine curry and spaghetti sauce, but I guess it worked!

  5. Anything with an Indian influence just calls out to me! Nice one! Best from Montecito.