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Vegetarian stew with inspiration from Asia

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We had this year’s first trip to the mountain; it was Walter’s first time on skies. With the ski season also comes the winter meals. I love this kind of meals, especially this vegetarian stew. I made a large batch so I have for the freezer. An Indian Dahl inspires the dish.

Recipe for vegetarian stew

You need:

  • 2 onions
  • ½ white cabbage
  • 2 sweet potatoes
  • 1 zucchini
  • 4 cm ginger
  • 3 turmeric roots
  • 1 can of coconut milk
  • 1 can of tomato puree
  • 1.5 l broth
  • 200 g red lentils
  • Spice
    • 1 tsp. cardamom
    • 1 tsp. turmeric
    • ½ tsp. cayenne pepper
    • 1.5 tsp. curry
    • 1 tbsp. nigella seeds

Prepered greens for vegetarian stew

This is how you do:
Cut the onion in fine pieces and the sweet potatoes into cubes of 1×1 cm. Turmeric, ginger and white cabbage are cut fine and the zucchini is grated. Start by frying the spices and then add the onion. When the onion starts to get soft, add the red lentils, the sweet potatoes, ginger, turmeric, tomato sauce and broth. Let it simmer for 20 minutes after which zucchini, white cabbage and coconut milk are added. Let it simmer for another 10-15 minutes, season with salt and pepper.

Vegetarian stew recipe

You can eat the dish as it is, you can also eat it with naan bread or other bread. You can also easily change or add more vegetables and spices to suit your taste and the season.

Thank you for reading.

Gry Persson

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