Vegetable Stew With a Kick

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

I LOVE this vegetable stew with basmati rice. My boyfriend and I eat it quite often. If you like it spicy, feel free to add more spices... wont hurt at all. This recipe makes 4 servings. I end up with 2 meals out of it for the 2 of us! Great reheated!! (cook time include time to boil potato)

Ingredients Nutrition


  1. Take a nice sized stewing pot or a nice dutch oven and heat olive oil.
  2. Fry the garlic, onion, red pepper, carrot, and celery in the heated olive oil for 3 minutes Add the measured spices to the mixture and fry stirring continuously for 2 minutes.
  3. While stirring, gradually add the vegetable broth, and tomatoes.
  4. Simmer for 15 minutes, and then add garbanzo beans, zuchinni, cauliflower and diced potato.
  5. Bring to slight bubble, and then cover to simmer for 15-20 minutes.
  6. Stirring occasionally.
  7. Potato will soak into the broth and serve as more of a thickening agent rather than as a solid vegetable for the stew.
  8. However, they may not completey soak into broth.
  9. If they dont, this is not a problem!
  10. At this time cook your rice, so it has finished cooking by the time your stew is ready.
  11. If stew is finished before rice, just turn it on low while rice finishes.
  12. This will not hurt it at all.


Most Helpful

What a yummy dish, and healthy as well! Everyone in my family enjoyed this and even my fussy youngest scraped up every last bit. I love potato, so I pre-cooked it just a little so that I still had bite-sized chunks on my plate. I wasn't sure when to add the cauliflower, so I left it out, and I really don't think it's necessary. I served with a squeeze of lemon juice and garnished with some grated creamed coconut and chopped fresh cilantro. After feeding four, there's just enough left for me to take to work for my dinner later in the week. Thanks for a great recipe.

Daydream July 01, 2003

Wonderful stew full of flavor! I love the combination of all the different vegetables and chick peas, and the spices give it a beautiful color... not to mention the house smelled so good while this was simmering! I cheated a bit and dumped everything else in with the broth. Also didn't cook the potato ahead of time so I let all this simmer a little longer than stated, just till all the veggies were tender. The potatoes did thicken the broth and I had some bits left, which was perfect. Leftovers are as good, if not better, the next day. What a fabulous meal! Thanks, love4culinary!!!

yogi April 14, 2003

It looked like this recipe was custom-written for the vegetables I needed to use up - and love curry, too. I doubled the recipe because I wanted the leftovers; but when it came time to double the cayenne, I was doubtful... I went scant on that measurement, and it was still a bit hotter than we enjoy. I was a bit confused, too, because the recipe calls for curry powder PLUS all the spices which are already in curry powder... I might just try using an equivalent amount of curry powder if I make it again. With all those spices and vegetables, I decided to forego the vegetable broth; it had plenty of flavor using water instead (and salt to taste). And to save time, I didn't do the potato-dissolving procedure; I just added potato flakes (instant mashed) until the stew was the thickness we wanted. We liked this pretty well; next time I'll go easier on the cayenne and/or modify the spices as mentioned.

tmkurth June 26, 2009

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