Curried 'Where's The Meat' Veggie-Pea Stew by Cool Lassie

Even though I'm comparatively new to owning a food blog, one of the things i enjoy is the amazing bunch of friends i have made online. Its incredible how the world of blogging actually brings people closer.

The guest post scene seems to have caught on pretty high in the blog world and i wanted to join the bandwagon as well:). Even though its just been a while since we've met in the blogosphere, I am extremely grateful to Cool Lassi(e) of Pan Gravy Kadai Curry who has been such a sport and helped me with this guest post. I welcome and thank Cool Lassie for passing on this amazing Curried "Where's The Meat" Veggie-Pea Stew recipe to kick start the guest post series. I am still bugging some of my friends and relatives who cook extremely well to send in their recipes, but its just been a task trying to coordinate. But for now here is the 'COOL' Lassi(e) with her kick-ass veg. recipe. You can read all about her, her interests, her inspirations and of course her fabulous food here.

Like she's mentioned, its definitely a stove-top sensation and I absolutely agree:)

Curried 'Where's The Meat' Veggie-Pea Stew

Black chick pea- 1 cup, cooked

New potatoes- 2, small, quartered with skin

Carrots- 1, small, cliced

String beans, 6, roughly chopped

Turnip- 1 small, peeled and julienned

Fennel see- 1/2 tsp

Coriander seeds- 1/2 tsp

Home-made vegetable stock- 3 cups

Olive- oil- 4 tbsp

Curry powder- 1 1/2 tsp

Salt- to taste

To cook and grind:

Onion- 1 large, chopped

Roma tomatoes- 2, medium, sliced

Garlic- 3 big pods

Ginger- 1/2 inch, peeled and chopped

Dry red chillies- 2

Pepper corns- 1 tsp

Curry leaves- 1 stalk

Parsley- 2 stalks, coarsely chopped

In a thick bottomed skillet, heat a tbsp of olive oil and sauté the garlic, onions ginger, dry red chilli. pepper corns and curry leaves till the onions are browned.

Add the tomatoes and sauté till they lose their raw smell.

Switch off the stove and add the chopped parsley to the pan and allow mixture to cool.

Once cool, grind the mixture to a smooth paste

Dry fry the fennel and coriander seeds till they are nice and aromatic and grind them coarsely using a pestle and mortar.

In a stock pot, heat the remaining oil and add the fennel-coriander powder, curry powder, potatoes, carrots, turnip and the beans.

Sauté on medium heat, stirring frequently until the veggies are browned.

Pour the vegetable stock and add the ground paste.

At this stage add salt and if you need more pepper, you can do so as well.

Close with a lid and cook on low flame, until you reach a chili-like consistency

Take off heat and serve hot with crusty bread or a side to cous-cous, fried rice, plain rice or even roti.