- 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.