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Рецепт Curried Vegetable Stew
by Global Cookbook

Curried Vegetable Stew
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Ингредиенты

  • 3 x Zucchini
  • 2 x Japanese eggplant
  • 1 x Red bell pepper
  • 1 lb Cauliflower
  • 1 lb Broccoli
  • 2 x Carrots, peeled
  • 1 tsp Coriander seed
  • 2 Tbsp. Vegetable oil
  • 1 Tbsp. Unsalted butter
  • 2 lrg Onions, diced
  • 2 x Cloves garlic, chopped
  • 1 1/2 Tbsp. Chopped fresh ginger
  • 1/2 tsp Cayenne pepper
  • 2 tsp Grnd cumin
  • 1 tsp Grnd turmeric
  • 1/2 tsp Salt
  • 2 c. Chicken stock Cilantro sprigs, for garnish

Инструкции

  1. Cut zucchini into 2-inch pcs. Slice eggplant into 1/2-inch-thick disks.
  2. Cut bell pepper into 2-inch cubes. Cut florets from cauliflower and broccoli and cut stems into 1/2-inch-thick disks. Cut carrots into 1-inch-thick pcs. Crack open coriander seed.
  3. Heat oil and butter together in a large, shallow skillet. Add in onion, garlic, and ginger, and cook together over medium heat for about 10 min. When onions are translucent/soft, add in coriander, cayenne, cumin, turmeric, and salt. Stir to mix well and cook for 5 min. Add in chicken stock, mixing thoroughly.
  4. Add in eggplant and carrots. Cover and cook for 15 min. Add in broccoli, cauliflower, and red bell pepper. Stir to mix well. Cover and cook for 5 min. Add in zucchini and cook uncovered for 5 min. Garnish with sprigs of cilantro.
  5. NOTES : In India traditional curry pwdr is a personal, specially made blend rather than the ready-mixed spice available in this country. This recipe is a mix of complex flavors which can be adjusted to taste. Four Tbsp. of packaged curry pwdr may be substituted for the variety of spices.