Mixed Vegetable Stew

Name: Mixed Vegetable Stew
Total time: 1500 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 large onion (cut into large pieces); 1 medium potato (cut into large pieces), fried (optional); 1 medium zucchini (cut into large pieces); 2 medium carrots (cut into large pieces); 1 cup red and yellow bell peppers (cut into large pieces) (about 150 grams); 1 cup broccoli florets (about 90 grams); 1 cup cauliflower florets (about 100 grams); 1/2 cup green peas (about 75 grams); 1 cup chopped tomatoes or tomato puree (about 200 grams); 2 vegetable bouillon cubes; 1 tablespoon cornstarch; 1 tablespoon ginger-garlic paste; 1 black cardamom pod; 3 green cardamom pods; 2 bay leaves; 1/2 teaspoon garam masala; 4 tablespoons oil or ghee; 1/3 teaspoon ground cinnamon; as needed Water; Chopped cilantro and freshly ground black pepper for garnish

Madhu Walter @madhus_recipe

Sydney Australia 🇦🇺

Vegetable stew is a dish where a variety of vegetables are cooked in a gravy until they become tender. To make it, you usually sauté onions, ginger, and garlic, add your choice of chopped vegetables along with tomatoes, then cover them with gravy or coconut milk and simmer until everything is fully cooked. I made this version with tomatoes, and it turned out very delicious.

Madhu Walter @madhus_recipe

Saved

Ingredients

25 minutes

Serves 4 servings

1large onion (cut into large pieces)
1medium potato (cut into large pieces), fried (optional)
1medium zucchini (cut into large pieces)
2medium carrots (cut into large pieces)
1 cupred and yellow bell peppers (cut into large pieces) (about 150 grams)
1 cupbroccoli florets (about 90 grams)
1 cupcauliflower florets (about 100 grams)
1/2 cupgreen peas (about 75 grams)
1 cupchopped tomatoes or tomato puree (about 200 grams)
2vegetable bouillon cubes
1 tablespooncornstarch
1 tablespoonginger-garlic paste
1black cardamom pod
3green cardamom pods
2bay leaves
1/2 teaspoongaram masala
4 tablespoonsoil or ghee
1/3 teaspoonground cinnamon
as neededWater
Chopped cilantro and freshly ground black pepper for garnish

Saved

Steps

25 minutes

1

First, prepare all the ingredients and chop all the vegetables. Fry the chopped potatoes, or you can add them as is if you prefer.
2

In the same pan you used to fry the potatoes, add the black cardamom, green cardamom, and bay leaves. Sauté lightly, then add the ginger-garlic paste and cook until the raw smell disappears. Add the vegetables that take longer to cook and sauté for about 2 minutes.
3

Add the remaining vegetables, mix well, and cook for 5 minutes. After 5 minutes, add the green peas and vegetable bouillon cubes (you can crumble them directly or dissolve in water).
4

Mix in the cornstarch slurry, cover, and cook until the vegetables are soft. Finally, add the fried potatoes and ground cinnamon, mix well, and turn off the heat.
5

Your mixed vegetable stew is ready to serve. Transfer the stew to a serving bowl, garnish with freshly ground black pepper and chopped cilantro, and serve.
6