- 3 tablespoons vegetable oil
- 3 dried red chiles, broken
- 1 teaspoon cumin seeds
- 2 onions, thinly sliced
- 5 garlic cloves, thinly sliced
- 2 jalapeños, halved lengthwise
- 2 1/2 cups water
- 2 medium red-skinned potatoes, scrubbed and cut into 1/2-inch dice
- 1 sweet potato, peeled and cut into 1/2-inch dice
- 1 carrot, cut into 1/2-inch dice
- 1 large tomato, coarsely chopped
- 1/2 head cauliflower, cut into small florets
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1 teaspoon sugar
How to make this recipe
- In a large saucepan, heat the vegetable oil. Add the dried chiles and cumin seeds and cook over moderately high heat until they are fragrant, about 1 minute. Add the sliced onions and cook, stirring them occasionally, until they are golden brown, about 4 minutes. Add the garlic and jalapeños and cook, stirring, until the garlic is golden, about 1 minute. Add the water, red and sweet potatoes, carrot, tomato and cauliflower and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 10 minutes.
- Stir in the Worcestershire sauce, vinegar and sugar and season with salt. Ladle into bowls and serve.
The vegetable stew can be refrigerated overnight.
Fruit-forward, substantial white.