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

  • 2 medium
    carrots
  • 40 fl oz
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 1 cup
    frozen peas
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1
    green bell pepper
  • 1
    lime
  • 1 medium
    red onion
  • 4 medium
    red potatoes
  • 4
    tomatoes
  • 4 tbsp
    tomato paste
  • 4
    whole grain buns or rolls
  •  
    brown sugar
  •  
    butter, unsalted
  •  
    cayenne pepper
  •  
    chili powder
  •  
    cinnamon
  •  
    curry powder
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    4 medium red potatoes
    2 medium carrots
    1 green bell pepper
    2 (1 inch) pieces ginger root
    4 tomatoes
    1 lime
    1 small bunch cilantro
  • 2
    Peel and small dice potatoes and carrots. 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, about 15 minutes.
    32 fl oz (4 cups) chicken or vegetable broth
    1 tsp brown sugar
    ½ tsp salt
  • 4
    Meanwhile, preheat a large skillet over medium heat.
  • 5
    While the skillet heats up, peel and small dice onion.
    1 medium red onion
  • 6
    Once the skillet is hot, add butter and swirl to coat the bottom. Add the onion (reserving a handful for garnish) and cook, stirring occasionally, until it begins to soften, about 5 minutes.
    ¼ cup 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.
    4 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.
    8 fl oz (1 cup) chicken or vegetable broth
    1 cup frozen peas
    4 tbsp tomato paste
    4 tsp curry powder
    4 tsp chili powder
    1 tsp salt
    ½ tsp cinnamon
    ⅛ tsp 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, 3-4 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 handful for garnish) and stir to combine. Remove from heat.
  • 14
    Toast rolls if desired, and spread with butter.
    4 whole grain buns or rolls
    2 tbsp butter, unsalted
  • 15
    Divide veggie mash between plates and top with more butter. Serve with onion, cilantro, lime wedges, and buttered rolls. Enjoy!
    4 tsp butter, unsalted