Craving a delicious vegetarian dish that can satisfy a crowd? This Spicy Vegetable Stew is your perfect match! Pair it with freshly baked bread, bulgur wheat, or rice for a comforting and satisfying dinner.
Jump to:
If I say so myself, this spicy vegetable stew recipe went down well! It can be eaten with rice, pasta, potatoes or bulgur wheat. This stew is super customizable, so feel free to add your favorite veggies. I added broccoli, carrots, red bell peppers, and kale to this one.
You may also enjoy this Chinese Vegetable Stir Fry Recipe and Quick Shrimp and Vegetables and Easy Couscous Salad with Feta.
Why This Recipe Works
- This stew is filling and nutritious.
- It can be served with various sides like this quick yellow rice or easy mashed potatoes.
- Adjust the seasoning to suit your taste.
- Feel free to double or triple this recipe to feed a larger crowd.
- As a plus for your wallet, cutting out the meat makes it cheap to feed a crowd!
Tips and Substituions
- Add-ins: This stew recipe is great for vegetarians and non-vegetarians alike. To add some bulk (and to give this stew a meat-like texture), you can add eggplant or mushrooms.
- Vegetables: Ensure that you do not overcook the vegetables, as this can lead to a loss of essential nutrients and drain the flavor of the vegetables. The vegetables should still be crunchy; if they start falling apart, you know you have likely overcooked them.
- Seasoning: You can add your favorite spices to achieve your preferred flavor.
Recipe FAQs
Another great thing about this spicy vegetable stew recipe is that it can be stored in the fridge for 3-4 days and in the freezer for 2-3 months. I suggest making extra every time you make this recipe to store some in the freezer when you need a home-cooked meal on the run.
On this occasion, I paired the stew with bulgur wheat and I really enjoyed it because the bulgur wheat soaked up all of the stew.
More Delicious Vegetarian Recipes
Spicy Vegetable Stew
Equipment
- Pot
Ingredients
- 4 carrots (chopped)
- ½ broccoli
- 1 cup of kale (washed)
- 1 red bell pepper (chopped)
- ½ onion (chopped)
- 2 garlic cloves (crushed)
- 2 canned tomatoes
- ½ scotch bonnet (optional)
- 1 cup of vegetable stock
- 1-2 tablespoon of tomato puree
- Salt to taste
- Pepper to taste
- ¼-1/2 teaspoon of ground coriander
- A pinch of mixed herbs
- A splash of vegetable oil
Instructions
- Add canned tomatoes and scotch bonnet to a blender and blend until smooth.
- Heat a splash of oil in a saucepan, add onions and fry for a few minutes. Pour in the blended tomato mixture and cook for 5-7 minutes on low/medium heat.
- Pour in vegetable stock and add tomato puree. Season with salt to taste, pepper to taste, ground coriander, mixed herbs and bring to a boil. Leave the stew to cook on a low/medium heat for another 8-10 minutes and adjust the seasoning if necessary.
- Meanwhile, add bulgur wheat, a pinch of salt and 2 cups of water to a saucepan. Bring to a boil and cook on low heat for 10-15 minutes (or follow the instructions on the packaging).
- Add carrots, broccoli, kale and red bell peppers to the stew and leave to cook on a low heat for 5-7 minutes or until the vegetables are cooked. Leave to cool and serve.
Notes
- Add-ins: This stew is perfect for both vegetarians and non-vegetarians. For extra bulk and a meat-like texture, toss in some eggplant or mushrooms.
- Vegetables: Be careful not to overcook the vegetables to avoid losing essential nutrients and flavor. They should remain crunchy. If they start falling apart, they've likely been overcooked.
- Seasoning: You can add your favorite spices to achieve your preferred flavor.
Leave a Reply