Vegetable Stew with Curry and Chiles

Introduction

Curry powder, chile powder, and two Thai green chiles give this vegetable stew a direct, layered heat that balances the sweetness of onions, carrots, and tomatoes. The covered 10-15 minute simmer keeps it practical for a weeknight, and the final uncovered cook thickens it enough to serve as a main dish or a hearty side.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4-6

Ingredients

• 1 tablespoon oil, or as needed
• 3 medium onions, diced
• 1 teaspoon curry powder, or to taste
• 1 teaspoon chile powder
• 2 small Thai green chiles, chopped
• 3 medium carrots, diced
• 3 medium tomatoes, diced
• 2 medium green bell peppers, diced
• ¼ cup water
• 1 cube vegetable bouillon, crumbled
• Salt and ground black pepper to taste

Instructions

1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped onions and sauté for 2-3 minutes until softened.
3. Stir in the curry powder, chile powder, and chopped chile peppers. Cook for 1 minute until fragrant.
4. Add the chopped tomatoes, grated carrots, and diced bell peppers. Stir well.
5. Add the crumbled bouillon cube and water. Cover and simmer for 10-15 minutes until the vegetables are tender.
6. Stir in the baked beans and cook for an additional 3-5 minutes, uncovered, until the mixture thickens.
7. Taste and adjust seasoning with salt and pepper.

Variations

• Reduce the 2 small Thai green chiles to one or leave them out if you want the curry flavor without as much heat.
• Swap the 2 medium green bell peppers for red or yellow bell peppers for a sweeter, softer finish.
• Increase the 1 teaspoon curry powder to 1½ or 2 teaspoons if you want a stronger curry note and a darker, more spiced broth.
• After the final uncovered cook, mash some of the vegetables against the side of the pan to make the stew thicker without adding anything else.

Tips for Success

• Cut the onions, carrots, tomatoes, and bell peppers into similar-size pieces so they soften at the same rate.
• Give the curry powder, chile powder, and chopped chile peppers the full 1 minute in the oil so the spices bloom instead of tasting raw.
• Keep the pan covered during the 10-15 minute simmer so the small amount of water is enough to cook the vegetables through.
• Wait until the bouillon cube has fully dissolved before adjusting the salt, since it adds a lot of seasoning on its own.
• The stew is ready after the uncovered thickening step when it looks spoonable rather than soupy.

Storage and Reheating

Store the cooled stew in an airtight container in the fridge for up to 4 days. Freeze it in a freezer-safe container for up to 2 months, leaving a little space at the top for expansion.

Reheat on the stovetop over medium-low heat until hot, adding a small splash of water if it has thickened too much. You can also microwave it in a covered bowl in 1-minute bursts, stirring between each, until heated through.

FAQ

Can you make this stew less spicy?

Yes. Reduce the Thai green chiles, cut back the chile powder, or both; the onions, tomatoes, and curry powder will still give the stew plenty of flavor.

Can you use canned tomatoes instead of fresh tomatoes?

Yes. Use canned diced tomatoes if that is what you have; the stew will be a little looser, so you may need an extra minute or two uncovered at the end.

Why is the stew too watery?

Tomatoes release different amounts of liquid depending on how ripe they are. Simmer it uncovered a few minutes longer until it thickens to the consistency you want.

Can you make it ahead?

Yes. It keeps well and the spice mixture settles in after a few hours, so it works well for next-day lunches or a make-ahead dinner.