Vegetable Stew With a Kick
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 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
- 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.
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