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.

Reviews & Comments 2

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  • chuckieb 9 years ago
    That looks lovely! Bookmarked to try!
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  • ttaaccoo 10 years ago
    I can almost smell it right now!! sounds delightful!! thank you.
    Was this review helpful? Yes Flag

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