Indian Vegetable Stew

• 2 tablespoons canola oil
• 1 cup diced onion coarsely
• 1 shallot small, thinly sliced
• 3 teaspoons red curry paste
• 2 teaspoons cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon ground cardamom
• 2 cloves garlic minced
• 1 1/2 teaspoons ginger fresh grated
• 1 1/2 cups potato peeled, cubes, approximately 11/2 -inch x 11/2 -inch
• 1/2 cup vegetable broth
• 1 cup coconut milk
• 1 1/2 cups butternut squash peeled, cubes, approximately 11/2 -inch x 11/2 -inch
• 16 ounces garbanzo beans rinsed and drained
• 2 cups cauliflower florets fresh
• 2 Roma tomatoes seeded and diced
• 1/2 lime
• salt
• pepper
• chopped fresh cilantro

1. Preheat heated bowl attachment to 220 u0b0F. Heat canola oil in a large skillet over medium heat. Add onion and shallots and cook, stirring occasionally for 2 to 3 minutes or until beginning to soften. Add red curry paste, cumin, coriander, garam masala, cardamom, garlic and ginger, stir well and cook for 1 to 2 minutes or until spices are fragrant. Add potatoes, cook, and stir for 1 to 2 minutes. Add broth and coconut milk and stir well.
2. Remove from heat and transfer mixture to preheated KitchenAid(R) Heated Chef Bowl. Cover and cook for 15 minutes. Add butternut squash, garbanzo beans, cauliflower and tomatoes. Cover with lid and cook for 30 minutes, or until vegetables are tender.
3. Stir in lime juice and season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.

canola oil, onion, shallot, red curry, cumin, ground coriander, garam masala, ground cardamom, garlic, ginger, potato, vegetable broth, coconut milk, butternut squash, garbanzo beans, cauliflower, tomatoes, lime, salt, pepper, fresh cilantro

Taken from www.yummly.com/recipe/Indian-Vegetable-Stew-2139523 (may not work)