Dive into a world of vibrant flavors with this hearty Tomato Vegetable Stew, a comforting and nutritious dish perfect for chilly evenings or a light yet satisfying lunch. Bursting with the sweetness of ripe tomatoes and the earthy goodness of a medley of seasonal vegetables, this stew is a celebration of simple ingredients elevated to culinary perfection. Its rich, savory broth is both deeply satisfying and surprisingly easy to create, making it ideal for busy weeknights or relaxed weekend cooking. Forget complicated recipes and expensive ingredients – this stew focuses on fresh, wholesome produce and straightforward techniques.
The beauty of this recipe lies in its adaptability; feel free to swap vegetables based on your preferences and what's in season. Whether you prefer carrots, zucchini, potatoes, or bell peppers, the possibilities are endless. Ready to experience the deliciousness? Let's embark on a step-by-step journey to create this unforgettable Tomato Vegetable Stew, starting with the simple preparation of the ingredients.
Tools Needed
- Baking tray
- Pot
- Chopping board
- Knife
Ingredients
- Cauliflower: 1 large
- Potatoes: 2 medium
- Courgettes: 2
- Onion: 1
- Fresh ginger
- Garlic: 3 cloves
- Paprika: 1 teaspoon
- Ground cardamom: 1 teaspoon
- Fresh cardamom
- Water: 3 cups
- Tomato paste: 3 tablespoons
- Vegetable stock cube: 1
- Fresh coriander
- Oil
Step-by-Step Instructions
Step 1. Roast the Vegetables
- Chop cauliflower, potatoes, and courgettes into medium-sized pieces.
- Toss vegetables with oil and roast for 45 minutes at a high temperature, until golden brown and crispy.
- Finely chop one onion.
- While the vegetables are roasting, chop fresh ginger and crush garlic.
Step 2. Sauté Aromatics and Spices
- Heat oil in a pot over medium heat. Sauté the onions until slightly colored.
- Add ginger and garlic to the pot and sauté.
- Stir in paprika and ground cardamom.
Step 3. Combine and Simmer the Stew
- Add the roasted vegetables to the pot and mix well.
- Add water, tomato paste, fresh coriander, and a vegetable stock cube. Mix well.
- Simmer for 5-10 minutes.
Step 4. Serve and Garnish
- Serve with rice and garnish with fresh coriander.
Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)
Tips
- Use any vegetables you like in this recipe.
- Cauliflower is a great source of fiber and nutrients, making it very filling.
- For extra flavor in your rice, add cardamom and garlic.
Nutrition
- N/A
FAQs
1. Can I use canned tomatoes instead of fresh?
Absolutely! Use 28 ounces of canned crushed tomatoes as a substitute for the fresh tomatoes. You might need to adjust the amount of liquid slightly depending on the consistency of the canned tomatoes.
2. What can I do if I don't have all the spices listed?
Don't worry! The stew will still be delicious even if you're missing a spice or two. Focus on the core flavors – cumin, coriander, and turmeric – and adjust to your taste. You can also substitute with similar spices, like paprika instead of smoked paprika
3. Can I make this stew ahead of time?
Yes! This stew tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This hearty vegan Middle Eastern stew is a testament to the power of simple ingredients and flavorful spices. Enjoy its warmth and comforting embrace on a chilly night, or savor its vibrant flavors as a satisfying midday meal. From its easy preparation to its unforgettable taste, this recipe is sure to become a new family favorite.