Hearty Vegetable Stew (Vegan)
You can keep your chunky soup; I'll take a homemade stew any day. And Vegetable Stew is about as chunky as it gets. Loaded with everything from stew standards like carrots, celery and potatoes, to veggie VIPs like mushrooms, leeks and beans, this hearty vegan stew definitely eats like a meal.
FULL RECIPE:
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Vegetable Stew Recipe
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How To Make Vegetable Stew Kerala Style | Healthy Curry Recipe | Masala Trails With Smita Deo
Learn how to make authentic Kerala Style Vegetable Stew at home from our Chef Smita only on Rajshri Food.
Kerala Style Vegetable Stew is easy to make, light on stomach, simple yet delicious on taste and absolutely healthy. Ideally it goes well with appams, but if you can't have it with appams, you can have it with steamed rice and it tastes yum! Try this simple and delicious curry at home and post your comments below.
INGREDIENTS
1 carrot cubed
1 cup green peas
2 medium potatoes peeled and cubed
1 cup of cauliflower florets
1 cup of French beans cut into 1”
2 medium onions sliced
5 green chillies finely chopped
1 tbsp ginger and garlic paste each
10 peppercorns
1” cinnamon
4 green cardamoms
2 ½ cups of coconut milk
¼ cup soaked cashewnuts ground to a paste
Few curry leaves
Salt to taste
2 tbsp coconut oil
METHOD:
- Heat oil and add the splutter the spices. Add the onions, chillies and ginger garlic paste and sauté till the onions turn pink. Add the vegetables and little water, salt and cook till the vegetables are done
- Then add the thick coconut milk, cashewnut paste and boil the curry
- Garnish with the curry leaves and serve with appams or steamed rice.
Host : Smita Deo
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Yummy Vegetable stew that'd make you forget tomato Stew
Healthy Veggie Stew Recipe ???? Easy One Pot Meal
As soon as it gets cold out I just want warm, comforting meals! This amazing veggie stew definitely checks all the right boxes for me. Comforting, delicious and can be made in one pot!
Let me know what you like to put in your stews down below!
Amazing Veggie Stew Recipe:
4 potatoes, chopped
4 carrots, chopped
1 onion, chopped
4 celery stalks, chopped
Chop veggies and sauté for 10-15 minutes using veggie broth.
Stir and add veggie broth as you go so it doesn’t stick.
4 cloves of garlic
1 tbsp thyme
1 tbsp rosemary
1 tbsp garlic powder
1 tbsp onion powder
4 bay leafs
1 tsp ginger powder
Add spices to the bottom of the pot and sauté for 5 minutes.
Add 8 cups of low sodium veggie broth.
Simmer for 20 minutes.
Remove 4 cups of cooked mixture and blend.
Add back into pot along with:
1 cup of uncooked pearl barley (you can use white rice, lentils, pasta, quinoa)
3 cups (2 cans) of white Navy beans
2 cups frozen corn
Cook for another 20 minutes.
Add 2 Cups frozen peas and cook for another 5 minutes.
Remove from heat and allow to cool a bit so it thickens and set’s up.
Add salt to taste.
Enjoy!
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VEGETABLES STEW
PREP TIME: 10 MINUTES
COOK TIME: 20- 25 MINUTES
SERVES: 4-6
INGREDIENTS
4 large Tomatoes , chopped
2 medium size Onions
200g Tomato Paste
1 large Smoked salmon
10 Green chilli
7 cloves of Garlic
3 Carrots, sliced.
2 Green Bell Pepper, diced.
2 Yellow Bell Pepper, diced.
2 Red Bell pepper, diced.
1 bundle French Beans, sliced.
Thyme
2 Bay Leaves
150ml Oil
1 cube Shrimp seasoning
1 tsp Salt
DIRECTION
- Pour oil into saucepan over medium heat, then add onion, stir and
let sweat for a minute.
- Add tomato paste, stir and cook for 5-7 minutes.
- Blend tomatoes, green chilli, onions, garlic and pour mixture into
sauce, stir and let simmer down for 10 minutes.
- Add shrimp seasoning, stir then add carrots, cover and let cook
for 2 minutes.
- Add green bell pepper, yellow bell pepper, red bell pepper, french
beans, stir then add smoked salmon.
- Add thyme, bay leaves, stir then add salt and let simmer down for
3 minutes.
- Ready to serve.