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Gujarati Vegetable Stew

Active Time: 15 minutes
Total Time: 30 minutes
  • Vegetarian
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Why we love it:

The Gujarat region is in western India and the curries there are flavorful and bright, combining sweet, spiced, and a little heat....not that I've ever been! But I would love to go and I love cooking faraway foods to learn about the world. This stew is delicious and you can use this as a jumping off point to use up whatever veggies you buy or have on hand.


  • 14 pound Yukon Gold Potatoes (washed, cut in 1" dice)
  • 13 pound Sweet Potato (washed, cut in 1" dice)
  • 3 Tablespoons Canola Oil (any mild oil of choice - coconut oil is also a great touch)
  • 1 Onion (thinly sliced in half rings)
  • 4 cloves Garlic (minced)
  • 1 Serrano Chili (seeds removed, minced)
  • 2 Tablespoons Fresh Ginger (minced, about 2" piece)
  • 2 Tablespoons Garam Masala
  • 2 teaspoons Turmeric
  • 2 Tablespoons White Sesame Seeds
  • 1 Tablespoon White Sugar (optional)
  • 112 teaspoons Kosher Salt
  • 1 can Coconut Milk
  • 1 can Garbanzo Beans
  • 1 cup Water (or stock)
  • 2 cups Edamame (frozen or thawed)
  • 2 cans Green Peas (frozen, thawed, or freshly shelled)
  • 12 can Coconut, unsweetened (optional)
  • 3 Tablespoons Dill (fresh, chopped)
  • 2 Limes (wedged, for serving)

Cooking Instructions


    Wash and cut the potatoes and sweet potatoes, Try to cut them all to be the same size.

  • 2. SPICES

    In a large pot or dutch oven, heat the 3 tablespoons of oil while you measure out the spices, combine them in one small bowl: garam masala, turmeric, sesame seeds, sugar, salt.

  • 3. STEW BASE

    Add both types of potatoes to the pot and let them cook and brown for about 5 minutes. During this time, slice the onion - first in half, then into thin half moon rings. Add to the pan.

    Remove the skin from the ginger by scraping it with a teaspoon, but only if it’s thick and dry looking. It if looks thin, a bit translucent and moist, you can actually just leave it on! Mince the garlic cloves, ginger, and serrano chili very well and add to the pan.

  • 4. LIQUID

    Cook for another 5 minutes or until the onions are fragrant and the potatoes are becoming soft on their outsides. Add the spices and cook for 45 seconds.

    Add the garbanzo beans including the liquid, coconut milk and stock/water. Stir to be sure and loosen the cooked spices from the bottom of the pan. Bring to a boil.

    Once boiling, stir well and turn to low heat. Cover and set timer for 15 minutes. Return to the pan and gently stir every 3-5 minutes.


    Measure out the peas, edamame, and coconut - they can all go in the same bowl.

    After the 15 minutes of gently boiling the stew, check to see if both types of potatoes are tender by piercing with the tip of a knife. It should slide back out easily. If not, cook another 5 minutes or until tender. When they're done, add the peas/edamame/coconut and cook for a final 2-3 minutes until the veggies are bright green and hot throughout.

  • 6. PLATING

    Chop the dill and slice the limes. Taste the stew a final time and add a pinch of salt if needed. Serve in large bowls. Leftovers taste even better!

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  • DILL:
    Don’t buy dill just for this dish, use cilantro, basil, parsley, or cilantro.
  • PEAS:
    Omit if allergic, sub corn or green beans chopped in small rounds.
    Sub all yams.

Prep Ahead & Use It Up

  1. Make spice blend. Label and store; will keep for 6 months or more. You can sprinkle it on beans, meat, fish, veggies before roasting or grilling
  2. If you have time to make the whole stew ahead, it reheats well on the stovetop – heat on medium low and stir often
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