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Vegetable And Paneer Stew In Spiced Coconut Milk

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Vegetable And Paneer Stew In Spiced Coconut Milk

Ingredients

  • 2 carrots, sliced into 1 inch strips
  • 8-10 green beans, sliced into 1-1.5 inch strips
  • 2 zucchini/any squash - cubed
  • 1/2 cup peas
  • 1.5 cups cauliflower florets
  • 1/2 cup cubed paneer (use tofu for a vegan version)
  • 1.5 inch fresh ginger, peeled and grated
  • 2 tablespoon oil
  • 2 (or more) hot green chili pepper, slit - do not skip this; the hot peppers impart a very fresh flavor. you can remove the membrane and the seeds if it is too spicy
  • 2-3 green cardamom
  • 1 inch cinnamon stick
  • salt
  • 1/2 teaspoon turmeric + 1/2 teaspoon turmeric
  • 2 teaspoon red chili powder (use more or less, adjust to taste) – i have used kashmiri red chili powder; contributes to the red color of the curry without much spice/heat
  • 1 teaspoon freshly ground coriander powder
  • 1 &; 1/4 cup coconut milk
  • 3/4 cup water (use more or less, adjust to the amount you would need your consistency of the stew)
  • black pepper or red chili flakes to garnish
  • any herb you want to use
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