A warm Veggie stew with bread / roti ? Perfect for cold winters. My stew was a combination of carrots, zucchini, pumpkin, cannellini beans and red split lentils ?
This is a regular and I don’t follow a recipe, so usually eye ball the ingredients. So if you make this, feel free to adjust the quantities
according to your taste and preference ?
– 2 carrots, cubes
– 100g pumpkin, cubes
– 2 zucchinis, cube
– 100g green beans, cut to 2 cm in length (I was out of green beans, but I usually add it)
– 1 can cannellini beans
– 1/2 cup red split lentils, washed
– Lime ball sized tamarind
– 1 tsp mustard seeds
– 10 curry leaves
– 3 dried red chillies
– 1/2 tsp asafoetida
– 1 tomatoe (optional, I didn’t use tomatoe for health reasons)
– 1/2 tsp fennel seeds
– 10 black pepper corns, grounded
– 4 garlic cloves, finely chopped
– 1/2 tsp tumeric
– Handful of fresh corriander leaves
Soak the tamarind in 1/2 cup warm water for about 15 minutes and squeeze the pulp. Leave it a side.
Boil the carrots, pumpkins and green beans (add just enough water). After about 10 minutes (or when the veggies are starting to soften), add the lentils and zucchini for about another 10 minutes (or until everything is cooked through).
In a separate pan, heat oil. Add mustard seeds. When it crackles, add red chillie, curry leaves and asafoetida. In medium to low heat, stir for a minute or two.
Now you can add a sliced tomatoe, if you are using, and let it cook for about 3 minutes (or until it softens). I omitted this step.
Add the fennel seeds, pepper, garlic and tumeric. Keep stiring (don’t let the spices burn) for a minute or two.
Add the tamarind pulp and salt to taste. Let it come to a slight boil.
Add the boiled veggies and cannellini beans (add the leftover water in which you boiled the veggies).
Give it a good mix. Add water (I added about 1.5 cups, you can add depending on your preference)
Let it simmer in low heat for about 15 minutes.
Serve while its hot ?
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