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Thursday, 03 September 2009 17:37 |
A perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable.
The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes.
Serve it hot over a bed of saffron pilaf or couscous.
Cooking Time: 20 minutes
Preparation Time: 25 minutes
Serves: 6
Ingredients
- 2 tablespoons Olive Oil
- 1/2 cup chopped onions
- 1 teaspoon of finely chopped garlic
- 2 cups of vegetable stock or water or more
- 1/2 cup fresh cream
- 1 teaspoon ground cumin
- 1 teaspoon red chilli powder
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground cinnamon
- 1/2 cup boiled and cubed potatoes
- 1/4 cup yellow pumpkin cubed
- 1/4 cup cubed or sliced carrots
- 1/4 cup cooked chickpeas
- 1/3 cup pitted and halved black olives
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped parsley or coriander
- Salt to taste
Method
Heat the oil in a large saucepan on medium heat. Add the onion and the garlic, stirring until it gets tender and golden brown.
Add the water or the sock, chilli powder, cumin, cloves, cinnamon, cardamom and salt. Allow it to boil for a few minutes. Add the cream, potatoes, pumpkin/squash, carrots and chickpeas. Simmer covered for another 5 -10 minutes until the vegetables are tender and you start to feel the flavors emanating from the stew.
Stir in the lemon juice and parsley and serve hot.
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World Recipes 
