Himalayan stew

Ingredients for 4 servings:

• 3 tbsp vegetable oil
• 1 bulb(s) of onion(s), diced
• 3 cloves garlic, thinly sliced
• 2 cans kidney beans
• 400 g potatoes, peeled, diced
• 600 g Hokkaido pumpkin(s), diced
• 200 g carrot(s), diced
• 1 liter of water
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp curry powder
• ½ tsp stock powder
• 400 g white cabbage

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian or with meat possible, fast, inexpensive

Sauté the onions and garlic in the oil over medium heat, but do not brown them. Briefly fry the curry powder and garam masala. Be careful that it does not brown and become bitter. Deglaze with water, season with stock powder and salt. Add the rinsed kidney beans, potatoes, pumpkin, carrots, and white cabbage (if desired), and cook until tender. You can also cook meat or bones. Depending on the cut of meat, add this to the broth first and cook until tender before adding the vegetables. I ate it locally with goat meat, if there was any meat in it. The time and calorie information refer to preparation without meat and with canned kidney beans. Instead of curry and garam masala, you can also use typical Central European spices such as bay leaves, marjoram, caraway, or allspice. I have cooked it this way at home a few times, and it was good, too. I have eaten this stew several times in private homes and monastery kitchens in Nepal. A smaller amount was usually served, accompanied by chapati (flatbread) or batura (fried flatbread). The stew can be eaten with any type of bread or even without bread.