Are you looking for a good vegetarian (and vegan) staple that can feed a crowd? Or simply a cockle-warming meal to warm you up on a cold day? Pair this spicy vegetable stew recipe with some freshly-baked bread with butter or some bulgar wheat or rice for a satisfying meal.
About this Recipe
If I do say so myself, this spicy vegetable stew recipe went down so 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.
It’s pretty simple to make and it is great if you feel a cold coming and your immune system needs a boost. The mix of vegetables provides tons of immune system-boosting goodies, including vitamin C, zinc, and iron, plus tons of antioxidants.
However, you must make sure that you do not overcook the vegetables because this can lead to a loss of important nutrients and drain the flavor of the vegetables. The vegetables should still be crunchy – if they start falling apart you know that you have likely overcooked them.
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. As a plus for your wallet, cutting out the meat makes it cheap to feed a crowd!
How To Store Spicy Vegetable Stew Recipe
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.
If you’re looking for a less-spicy stew recipe, check out my recipe for an easy winter stew here.
Spicy Vegetable Stew Recipe
- 4 carrots (chopped)
- 1/2 broccoli
- 1 cup of kale (washed)
- 1 red bell pepper (chopped)
- 1/2 onion (chopped)
- 2 garlic cloves (crushed)
- 2 canned tomatoes
- 1/2 scotch bonnet (optional)
- 1 cup of vegetable stock
- 1-2 tbsp of tomato puree
- Salt to taste
- Pepper to taste
- 1/4-1/2 tsp of ground coriander
- A pinch of mixed herbs
- A splash of vegetable oil
- 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 1 cup of bulgur wheat, a pinch of salt and 2 cups of water to a saucepan. Bring to a boil and cook on a 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.