Easy “Indian” meal

Roasted chickpeas and broccoli, "beef" stew and flatbread

I in no way vouch for the authenticity of this meal, but I made a tasty and easy “Indian” meal at home.

I found a recipe for a slow-cooker beef stew, so I substituted the beef for seitan and made that. Hearty, spicy and filling. I pared it with roasted chickpeas. This is something I had wanted to make for a while and thought by using garam masala it would make it “kinda Indian.” Since the oven was on for the chickpeas and I had a little broccoli, I threw that in and roasted it, adding some green to the meal. I really wanted to make my own naan but didn’t have time, so I used store-bought flatbread (more Middle Eastern style than Indian). Has anyone made naan? I plan to in the future.

Spicy Beef Curry Stew

Ingredients

  • 1 tablespoon olive oil
  • 1 pound beef stew meat (there are mock beef meats that could be used)
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh ginger
  • 1 fresh jalapeno peppers, diced
  • 1 tablespoon curry powder
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 onion, sliced and quartered
  • 1 cup vegetable broth

Directions

  1. Heat the olive oil in a skillet over medium heat and brown the beef on all sides. Remove from skillet, reserving juices and season with salt and pepper. Cook and stir the garlic, ginger and jalapeno in the skillet for 2 minutes until tender and season with curry powder. Mix in the diced tomatoes and juice.
  2. Place the onion in the bottom of a slow cooker and layer with the beef. Scoop the skillet mixture into the slow cooker.
  3. Cover and cook 6 to 8 hours on low.

Roasted chickpeas

Ingredients

  • 1 (12 ounce) can chickpeas, drained
  • 2 tablespoons olive oil
  • Mixed seasonings (I used garam masala)

Directions

  1. Preheat oven to 450° F.
  2. Blot chickpeas with a paper towel to dry them.
  3. In a bowl, toss chickpeas with olive oil and season to taste with spices.
  4. Spread on a baking sheet and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Do you have any favorite but not authentic meals? (If you remember, I also love Midwest-style tacos, so I’m not above faking a meal.)

6 thoughts on “Easy “Indian” meal

    • I made the stew in the slow cooker, and the broccoli and chickpeas in the oven, but you could throw the broccoli in with the stew, if you like that (maybe more toward the end the more crunchy you want it). If you make it, let me know what you think!

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