Vegetable Stew With a Kick Recipe

Name: Vegetable Stew With a Kick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 ½ cups vegetable broth (I like to use health valley fat-free vegetable broth, purchased at whole foods market); 1 medium onions or 12 large onion; 3 cloves garlic, crushed; 2 carrots, chopped; 1 red pepper, chopped; 2 stalks celery, chopped; 1 12 medium tomatoes, chopped; 1 ½ 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 ¼ teaspoons ground cumin; ¼ teaspoon ground coriander; ½ teaspoon italian seasoning; ½ teaspoon cinnamon; 1 pinch nutmeg, tiny; ¾ teaspoon turmeric; ½ teaspoon cayenne pepper; ½ teaspoon curry powder; basmati rice (cooked according to package directions); ⅔ cup cauliflower; ⅓ cup green beans

Servings: persons

2 tablespoons olive oil
1 ½ cups vegetable broth (I like to use health valley fat-free vegetable broth, purchased at whole foods market)
1 medium onions or 12 large onion
3 cloves garlic, crushed
2 carrots, chopped
1 red pepper, chopped
2 stalks celery, chopped
1 12 medium tomatoes, chopped
1 ½ 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 ¼ teaspoons ground cumin
¼ teaspoon ground coriander
½ teaspoon italian seasoning
½ teaspoon cinnamon
1 pinch nutmeg, tiny
¾ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon curry powder
basmati rice (cooked according to package directions)
⅔ cup cauliflower
⅓ cup green beans

1
Take a nice sized stewing pot or a nice dutch oven and heat olive oil.
2
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.
3
While stirring, gradually add the vegetable broth, and tomatoes.
4
Simmer for 15 minutes, and then add garbanzo beans, zuchinni, cauliflower and diced potato.
5
Bring to slight bubble, and then cover to simmer for 15-20 minutes.
6
Stirring occasionally.
7
Potato will soak into the broth and serve as more of a thickening agent rather than as a solid vegetable for the stew.
8
However, they may not completey soak into broth.
9
If they dont, this is not a problem!
10
At this time cook your rice, so it has finished cooking by the time your stew is ready.
11
If stew is finished before rice, just turn it on low while rice finishes.
12
This will not hurt it at all.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 ½ cups vegetable broth (I like to use health valley fat-free vegetable broth, purchased at whole foods market), 1 medium onions or 12 large onion, 3 cloves garlic, crushed, and more.

Yes, Vegetable Stew With a Kick 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.

Vegetable Stew With a Kick

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