Vegetable Stew Cooking Recipes

Ingredients :

3

250 g

2

2

2

2

2.5 cm

4

2.5 cm

4

1 tsp

4

4

carrots, scraped, washed and cut into 2 cm rounds

cabbage or cauliflower, use cabbage leaves whole

large onions, sliced into thick rings

stalks spring onions, chopped into 2 cm pieces

fresh red chilies, sliced into half and seeded

green chilies, left whole

piece fresh ginger, sliced finely

cloves garlic, chopped

piece cinnamon

cloves

peppercorns

cardamoms

large potatoes or 500 g new potatoes (whole or halve the large potatoes)

bay leaves

salt to taste

1. Heat oil in a deep, large pan.
2. Toss in cinnamon, cloves, cardamom, peppercorns, and when crackling, put in the chopped garlic.
3. When garlic is brown, add carrots, potatoes and onions and fry for two minutes.
4. Add stock and water to cover vegetables, and simmer till vegetables are almost done.
5. Add beans, cabbage, spring onions and chilies and pepper and salt to taste.
6. Simmer till the vegetables are cooked but not too soft.

Serves 6 - 8

Note :

For brown stew, brown 1 heaping tablespoon flour, mix to a paste with water and add to stew. Simmer till gravy thickens. For white stew, mix flour to paste with milk. Add to stews when gravy thickens, add a lot of butter.

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