Curried Winter Vegetable Stew
From efitobx 13 years agoIngredients
- For the Stock: shopping list
- 1 large butternut squash shopping list
- 16 cups water shopping list
- 2 carrots shopping list
- 2 parsnips shopping list
- 2 ribs celery, diced shopping list
- 1 small onion shopping list
- 1⁄2 ounce fresh ginger, cut into nickel-size slices shopping list
- 1 ounce fresh cilantro, with stems, chopped shopping list
- 2 tablespoons salt shopping list
- 2 whole cardamom pods, crushed shopping list
- 1 tablespoon peppercorns shopping list
- 1 teaspoon fenugreek seeds shopping list
- 1⁄2 teaspoon cumin seeds shopping list
- 1 small bay leaf shopping list
- For the Stew: shopping list
- 4 tablespoons extra virgin olive oil shopping list
- 6 cups butternut squash, cut into1-inch dice shopping list
- 2 cups parsnips, cut into 1-inch dice shopping list
- 2 carrots, cut into 1-inch dice shopping list
- 1 head cauliflower, in florets shopping list
- 3 cloves garlic, sliced shopping list
- 3 teaspoons salt shopping list
- 1 1⁄2 teaspoons ground cumin shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon ground coriander shopping list
- 1⁄2 teaspoon turmeric shopping list
- 1⁄4 teaspoon ground cinnamon shopping list
- 1⁄2 teaspoon cayenne (optional) shopping list
How to make it
- For the Stock:
- Wash, peel the squash, carrots and parsnips, and remove the seeds and fibrous membrane from the squash.
- Place all the peelings and seeds in a large pot with the water.
- Add the onion, cilantro, salt, cardamom, peppercorns, fenugreek, cumin and bay leaf.
- Bring to a boil, skim any foam that rises, and simmer over low heat for one hour, until reduced by half.
- Strain you should have about 8 cups.
- For the Stew:
- In a large Dutch Oven, heat the olive oil and sauté the onions for 4–5 minutes.
- Add the other vegetables (except for the cauliflower) and saute over medium heat for 8–10 minutes.
- Add all the spices and continue to cook for 1–2 minutes.
- Add the cauliflower florets.
- Add strained stock.
- Bring to a boil and bake, covered, in a 350-degree oven for one hour.
- Serve with brown rice.
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