Spicy Indian Stew

Add warmth during the chilly winter months, with this delicious Indian cuisine inspired stew. Hardy and satisfying, it will surely get you through the season with ease. Garnish using cumin cashew cream (recipe below), sliced avocado, and fresh cilantro or parsley. Delicious!

This recipe can be adjusted for those who desire a lower fat alternative. Simply omit the ingredients indicated in the recipe.

Spicy Indian Stew with Cumin Cashew Cream

1 tablespoon olive oil or coconut oil

1 large yellow onion- diced

2 cloves garlic – minced


1 teaspoon Cumin seed

½ teaspoon Coriander seed

½ teaspoon Cardamom

1 teaspoon Cumin powder

1 ½ teaspoons Turmeric

1 tablespoon Garam Masala


As an alternative, you may use approx. 2 Tbsp Curry Powder to replace the above spices.

1-30 oz can whole peeled tomatoes & purée (pulsed a few times in a food processor)

1/2 head cauliflower chopped into small florets

4 Yucon Gold (or firm fleshed) potatoes peeled and cubed into ½ inch pieces

4 carrots, peeled and sliced

2½ cups vegetable broth (increase broth to 4 cups if omitting the coconut milk)

1-15 oz. can chickpeas

1-13 oz. can unsweetened coconut milk (optional - omit for low fat version)

1/3 cup raw cashews (optional - omit for low fat version)

1/3 cup golden raisins

Sea salt and pepper, to taste

Additional water as needed

Chopped fresh cilantro or parsley, avocado, and cumin cashew cream for garnish.


Saute onion in olive (or coconut) oil on medium heat until translucent. Add the garlic and sauté about 1 more minute. Push the vegetables to the sides and add the cumin and coriander seeds to the center of pan. Heat until they start to "pop", about 1-2 minutes. Then add the remaining powdered spices and toast for another minute, until they become fragrant and begin to slightly brown. At this time, quickly add 1/2 cup of the vegetable broth and stir vegetables and spices to deglaze the pan. Continue cooking and stir for a minute to incorporate all the flavors.

Add the remaining ingredients, tomatoes (slightly puréed), cauliflower, potatoes, carrots, chickpeas, coconut milk, cashews, raisins, remaining 2 cups vegetable broth, and enough water to cover vegetables (if needed). Simmer partially covered on low heat for about 40 minutes, or until the vegetables are tender. Uncover and cook for a few more minutes to thicken as desired. Salt and pepper to taste. Spoon into bowls and garnish with cumin cashew cream, avocado, and herbs.

Serves 4

Cumin Cashew Cream

1 cup raw cashews soaked in water for 15 minutes.

1 Tablespoon lemon juice

1/2 teaspoon ground cumin (add more or less to suit your taste)

Pinch of sea salt

Water as needed


Drain the cashews and place in a blender. Add the remaining ingredients and blend into a creamy texture, adding water as needed.