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Mashed Indian Curry Vegetable Stew with Buttered Rolls (Pav Bhaji).

  • 1 medium
    carrot
  • 20 fl oz
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • ½ cup
    frozen peas
  • 2 cloves
    garlic
  • 1 (1 inch) piece
    ginger root
  • ½
    green bell pepper
  • ½
    lime
  • ½ medium
    red onion
  • 2 medium
    red potatoes
  • 2
    tomatoes
  • 2 tbsp
    tomato paste
  • 2
    whole grain buns or rolls
  •  
    brown sugar
  •  
    butter, unsalted
  •  
    cayenne pepper
  •  
    chili powder
  •  
    cinnamon
  •  
    curry powder
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 medium red potatoes
    1 medium carrot
    ½ green bell pepper
    1 (1 inch) piece ginger root
    2 tomatoes
    ½ lime
    ½ small bunch cilantro
  • 2
    Peel and small dice potatoes and carrot. Seed and small dice bell pepper. Transfer veggies to a large pot.
  • 3
    Add broth, sugar, and salt to the pot; stir to combine, then scrape down the edges of the pot so that veggies are submerged. Cover and bring to a boil over high heat; reduce heat to medium and simmer until potatoes and carrots are fork-tender, 12-15 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    ½ tsp brown sugar
    ¼ tsp salt
  • 4
    Meanwhile, preheat a skillet over medium heat.
  • 5
    While the skillet heats up, peel and small dice onion.
    ½ medium red onion
  • 6
    Once the skillet is hot, add butter and swirl to coat the bottom. Add the onion (reserving a small handful for garnish) and cook, stirring occasionally, until it begins to soften, about 5 minutes.
    2 tbsp butter, unsalted
  • 7
    Meanwhile, peel and mince ginger and garlic; add both to the skillet with the onion. Continue to cook, stirring often, until soft and fragrant, about 3 minutes.
    2 cloves garlic
  • 8
    Small dice tomatoes.
  • 9
    Add tomatoes, additional broth, peas, tomato paste, and spices to the skillet. Continue to cook, stirring often, until sauce thickens and peas are heated through, about 2 minutes. Remove from heat.
    4 fl oz (½ cup) chicken or vegetable broth
    ½ cup frozen peas
    2 tbsp tomato paste
    2 tsp curry powder
    2 tsp chili powder
    ½ tsp salt
    ¼ tsp cinnamon
    1 pinch cayenne pepper
  • 10
    Once the potatoes and carrots in the pot are tender, remove from heat. Use a potato masher to gently crush the veggies, forming a textured mash. Transfer the tomato sauce to the pot and mash once more to combine.
  • 11
    Return veggie mash to the stove over medium-high heat. Continue to cook, stirring often, until slightly thickened, 2-3 minutes.
  • 12
    Meanwhile, cut lime into wedges and set aside.
  • 13
    Shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the vegetable mash (reserving a small handful for garnish) and stir to combine. Remove from heat.
  • 14
    Toast rolls if desired, and spread with butter.
    2 whole grain buns or rolls
    4 tsp butter, unsalted
  • 15
    Divide veggie mash between plates and top with more butter. Serve with onion, cilantro, lime wedges, and buttered rolls. Enjoy!
    2 tsp butter, unsalted