Leek, Fennel & Tomato Stew Recipe

Name: Leek, Fennel & Tomato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Leeks (white part only); 1/2 small fennel bulb; 4 medium sized semi ripe tomatoes, quartered and sliced into 1/4 inch thick pieces; 1 or 2 green chile slit partially in half lengthwise; 2 tablespoons olive oil; 1 teaspoon whole cumin seeds; 1/2 teaspoon whole coriander seeds; 1/4 teaspoon Turmeric; Salt to taste; 2 tablespoons toasted sesame seeds, lightly crushed; chopped cilantro for garnish; 1/4 teaspoon Cayenne pepper (optional,. as per taste); water as required

Servings: persons

4 Leeks (white part only)
1/2 small fennel bulb
4 medium sized semi ripe tomatoes, quartered and sliced into 1/4 inch thick pieces
1 or 2 green chile slit partially in half lengthwise
2 tablespoons olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon whole coriander seeds
1/4 teaspoon Turmeric
Salt to taste
2 tablespoons toasted sesame seeds, lightly crushed
chopped cilantro for garnish
1/4 teaspoon Cayenne pepper (optional,. as per taste)
water as required

1
Cut the leeks in half lengthwise and slice thin, discarding the dark green part. Rinse in running water to get rid of any gritty sand and drain. slice the fennel into very thin slices.
2
Heat the oil in a pan and add the cumin & coriander seeds when the oil begins to shimmer. When the seeds pop, add the slit green chile, leeks & fennel. Saute until the leek turns limp. Add the tomatoes, along with the turmeric and salt. Cover and cook on a medium low flame until the tomatoes are completely cooked, adding some water if necessary. (~ 15 minutes). Taste and adjust for seasoning.
3
Stir in the Crushed toasted sesame seeds. Transfer to a serving dish and garnish with chopped cilantro. If Cilantro tastes soapy on your tongue, feel free to toss it!
4
Serve with warm Pita bread triangles

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 Leeks (white part only), 1/2 small fennel bulb, 4 medium sized semi ripe tomatoes, quartered and sliced into 1/4 inch thick pieces, 1 or 2 green chile slit partially in half lengthwise, and more.

Yes, Leek, Fennel & Tomato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek, Fennel & Tomato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions