Best 3 Winter Harvest Curry Stew Recipes

Indulge in a culinary journey with our enticing Winter Harvest Curry Stew, a symphony of flavors that will warm your soul and tantalize your taste buds. This hearty and comforting stew is a celebration of fresh, seasonal vegetables, slow-cooked in a luscious coconut milk broth infused with aromatic spices. The vibrant medley of sweet potatoes, carrots, bell peppers, and tomatoes dances harmoniously with tender chunks of chicken or tofu, creating a delightful textural experience. As the stew simmers, the vegetables release their natural sweetness, while the spices—a captivating blend of ginger, garlic, cumin, and coriander—unveil their enchanting aromas, filling your kitchen with an irresistible fragrance. Serve this delectable stew over a bed of fluffy rice or crusty bread, and garnish with a sprinkle of fresh cilantro or chopped nuts for an added burst of flavor. Prepare to embark on a culinary adventure with our Winter Harvest Curry Stew, a nourishing and flavorful dish that promises to become a family favorite.

In addition to the main recipe, this article also offers a tantalizing collection of other culinary creations to satisfy diverse palates and dietary preferences. Delve into the art of crafting a rich and flavorful Vegetarian Chili, brimming with an array of vegetables, beans, and a medley of spices that dance on your tongue. For those seeking a quick and easy weeknight meal, discover the beauty of our One-Pot Pasta with Vegetables, a vibrant and wholesome dish that brings convenience and taste to your table. And if you're craving something sweet and decadent, allow yourself to be captivated by our delectable Chocolate Avocado Mousse, a symphony of rich chocolate and creamy avocado, crowned with a hint of sea salt for a touch of sophistication. With this diverse selection of recipes, our article caters to every culinary enthusiast, offering a delightful journey through a world of flavors.

Here are our top 3 tried and tested recipes!

WINTER VEGETABLE CURRY

Winter Vegetable Curry image

There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year. Just don't forget to remove the whole chiles before eating.

Provided by David Tanis

Categories dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons untoasted sesame oil or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 2-inch piece of ginger, grated
6 small garlic cloves, minced
4 small hot red Asian chiles or Mexican chiles de árbol
1 large onion, diced, about 2 cups
Salt and pepper
2 tablespoons tomato paste
2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
1 cup parsnips, hard center core removed, in 1-inch slices or chunks
1/2 pound tiny potatoes, such as fingerlings, halved
2 cups small florets of cauliflower
1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
Cilantro sprigs, for garnish
Steamed basmati rice (optional)
Apple raita (optional), see recipe

Steps:

Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 582 milligrams, Sugar 8 grams, TransFat 0 grams

CURRIED BEEF STEW

Curried Beef Stew image

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

Steps:

Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

CURRIED BEEF WITH WINTER VEGETABLES

Curried Beef with Winter Vegetables image

The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.

Provided by OLENAJOY

Categories World Cuisine Recipes Asian Indian

Time 2h5m

Yield 8

Number Of Ingredients 18

Ingredients

½ pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
3 tablespoons olive oil
2 (3 inch) pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons curry powder, or to taste
2 teaspoons coriander powder
1 teaspoon Asian five-spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples - peeled, cored and chopped
1 cup raisins
1 cup cashews
½ cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
Bake in preheated oven until heated through, about 1 hour.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g

Tips:

Pick the Right Vegetables: Choose seasonal vegetables that are at their peak of flavor. Root vegetables like carrots, parsnips, and potatoes hold up well in stews, while heartier greens like kale or Swiss chard add a pop of color and nutrition.
Don't Overcrowd the Pot: To ensure even cooking and prevent the vegetables from becoming mushy, avoid overcrowding the pot. Cook in batches if necessary.
Sauté the Aromatics: Sautéing onions, garlic, and ginger in a little oil or butter until fragrant releases their flavors and forms the base of the stew.
Use a Variety of Spices: Experiment with different spices to create a flavorful and aromatic stew. Common choices include cumin, coriander, turmeric, and garam masala.
Add Some Heat: If you like a bit of spice, consider adding a chili pepper or two to the stew. Alternatively, you can use cayenne pepper or paprika for a milder heat.
Simmer Patiently: Allow the stew to simmer for at least 30 minutes, or longer if you have time. This allows the flavors to meld and develop.
Serve with Sides: Pair the stew with rice, quinoa, or naan bread for a complete meal.

Conclusion:

With its vibrant colors, aromatic spices, and tender vegetables, this winter harvest curry stew is a delightful and nourishing dish that celebrates the season's bounty. Whether you're a vegetarian or simply looking for a hearty and flavorful meal, this stew is sure to satisfy. So gather your ingredients, put on your apron, and let's get cooking!