Recipe by love4culinary
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)
Top Review by Daydream
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.
- 2 tablespoons olive oil
- 1 1⁄2 cups vegetable broth (I like to use health valley fat-free vegetable broth, purchased at whole foods market)
- 1 medium onions or 1⁄2 large onion
- 3 cloves garlic, crushed
- 2 carrots, chopped
- 1 red pepper, chopped
- 2 stalks celery, chopped
- 1 1⁄2 medium tomatoes, chopped
- 1 1⁄2 cups cooked garbanzo beans or 1 can drained garbanzo beans
- 1 large baking potato, diced carefully (boiled ahead of time until just soft, but not boiled mushy!!!)
- 1 nice sized zucchini, chopped nicely
- 1 1⁄4 teaspoons ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄2 teaspoon italian seasoning
- 1⁄2 teaspoon cinnamon
- 1 pinch nutmeg, tiny
- 3⁄4 teaspoon turmeric
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon curry powder
- basmati rice (cooked according to package directions)
- 2⁄3 cup cauliflower
- 1⁄3 cup green beans
Directions See How It's Made
- Take a nice sized stewing pot or a nice dutch oven and heat olive oil.
- 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.
- While stirring, gradually add the vegetable broth, and tomatoes.
- Simmer for 15 minutes, and then add garbanzo beans, zuchinni, cauliflower and diced potato.
- Bring to slight bubble, and then cover to simmer for 15-20 minutes.
- Stirring occasionally.
- Potato will soak into the broth and serve as more of a thickening agent rather than as a solid vegetable for the stew.
- However, they may not completey soak into broth.
- If they dont, this is not a problem!
- At this time cook your rice, so it has finished cooking by the time your stew is ready.
- If stew is finished before rice, just turn it on low while rice finishes.
- This will not hurt it at all.