Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil - (to 3)

  2. 1/4 cup 27g / 1oz Diced celery

  3. 1/2 cup 31g / 1.1oz Diced white onion

  4. 1/4 cup 27g / 1oz Diced carrots

  5. 1 tablespoon 15ml Minced garlic

  6. 3 Bay leaves

  7. 4 cups 948ml Chicken stock - (to 5)

  8. 1/2 teaspoon 2 1/2ml Cayenne pepper

  9. 2 teaspoons 10ml Chopped fresh oregano

  10. 1 teaspoon 5ml Madras curry powder

  11. 1 teaspoon 5ml Indian curry powder

  12. 1 teaspoon 5ml Thai curry paste

  13. 1 lb 454g / 16oz Boiling potatoes - peeled, diced

  14. 2 Garbanzo beans - (16 oz ea) Salt and pepper

  15. 1/2 cup 73g / 2.6oz Chopped parsley - divided

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a 12-inch skillet over medium-high heat. Add the celery, onion and carrots and cook until the onion is translucent, about 2 to 3 minutes. Add the garlic and bay leaves and cook 2 minutes more. Add 2 cups of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mixture; if necessary, add more stock. Season with salt and pepper to taste. Heat the remaining stock in a saucepan over medium-low heat. Add 1/4 cup of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, until the vegetables are soft, 45 minutes to 1 hour. As the stock evaporates, add 1/2 cup warm stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks. Just before serving, stir in the remaining parsley. Transfer the stew to a warm tureen or bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or grilled curry fish filets.


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