Pakistani Stew

Hi everyone!  I apologize for posting this so late.  I'm going to use this post to quickly share a homey stew that you can make if you're in the mood for broadening your culinary horizons.

If you're on the fence about whether or not to make this stew because it sounds a little out of your comfort zone, I want to give you a few reasons why you should make it!

1.  It Has Curry Powder

Let's face it-  curry powder makes pretty much everything better.  If you are skeptical of adding it to a stew, let me assure you that it works!  Don't believe me?  Just make this soup or this dahl and you will be sold on making curry powder a regular addition to your soups.

2.  It's Packed With Veggies

Even though vegetables can be delicious, they can become boring.  Packing them into this stew transforms eating vegetables from a chore to something enjoyable.  As my big brother has told me when one eats vegetables that are not their favorite with something they really like, eating the vegetables isn't so bad 😉.

3.  It's an All-in-one Meal

An existing myth is that making a full-blown meal on a weeknight is unfeasible because of the work required to prepare multiple dishes.  The beauty of this stew is that each bowlful is a balanced meal; the ground beef serves as the protein and fat, the vegetables add vitamins, minerals, and antioxidants, and the potato specifically adds a dose of carbs.  Put all those components together and you've got a meal!

While this soup is perfectly delicious all in its own right, I'm sure it would be elevated to the next level when served with some toasted flatbread that has been slathered in garlic butter 😋.

Recipe credit goes to my big sister!

That's all for now.  Don't forget to follow me on Instagram!  I look forward to posting again on Friday 😊.

Pakistani Stew

• 3 T. olive oil
• 2 cups onion, chopped
• 1 clove garlic, minced
• 1 lb. ground beef
• 1 T. curry powder
• salt and pepper to taste
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground ginger
• 1/8 tsp. ground tumeric
• 2 cups canned chopped tomatoes
• 2 cups russet potatoes, diced
• 2 cups frozen peas
• 3 carrots, diced
• 2 stalks celery, diced
• 1 can chickpeas

1.  In a big pot over medium heat, sauté the ground beef, onion, and garlic in the olive oil until well browned.

2.  Add the rest of the ingredients and cover and simmer for 25 minutes.

3.  Enjoy, storing leftovers in the fridge for up to 3 days.