Ingredients:

• 3 – potatoes, peeled and cubed, approx 1 inch
• 1 cup – carrot, thinly sliced
• 1 cup – French beans, strips of approx 1 inch
• 2 cups – pumpkin, cut into approx 1 inch cubes
• 1/4 cup – Broccoli florets
• 1/2 cup – Cauliflower florets
• 1/2 tsp – minced Garlic
• 1/4 tsp – Ginger paste
• 1 tsp – Cumin seeds powder
• 1 tsp – curry powder
• 1/2 cup – chopped Onion
• 1 tbsp – chopped Spring onion
• 2 – green chillies, chopped finely
• 3/4 cup – fresh Corn
• 1 – tomato, chopped
• 4 tbsp – Tomato puree
• Salt as per taste
• 1.75 cups – Chicken stock
• 2 tbsp chopped Coriander leaves

Method:

1. Bring the stock to boil.
2. Add potatoes, carrots, French beans, cauliflower, broccoli.
3. Let it simmer for 5 mins.
4. Add all the ingredients except puree, tomato pieces and coriander leaves.
5. Let it cook till vegetables are tender.
6. Add puree and tomatoes and let it cook for 7-8 mins, till the stew thickens.
7. Serve after garnishing with coriander leaves

Recipe courtesy of Alison Pinto