There is nothing more delightful than a beautiful warming stew – and I like mine packed with nourishing vegetables (most especially during the January post-christmas diet!). The taste of the vegetables is not overpowered by any thick sauces in this one which is why I love it so much.
250 ml (metric) cup
2 tsp olive oil
1 large red onion, peeled, halved, sliced
1/2 tsp finely grated garlic
1/2 tsp finely grated fresh ginger
1 cup prepared carrots – peeled and diced
1/2 cup prepared parsnip – peeled/centre core removed and finely chopped
1 cup prepared small red skinned potatoes – washed, unpeeled and diced
1/2 cup prepared celery – washed, peeled and diced, add the finely chopped celery leaves
2 cups finely chopped ripe plum tomatoes – peeled and de-seeded (or Italian tinned)
2 Jalapeño chillies – seeds and membrane removed, finely chopped (or to taste)
1 tsp ground cumin (or grind your own)
1/2 tsp dried coriander
1/2 tsp hot Spanish paprika
1 tsp Italian seasoning * see below
1 bay leaf
1/2 cup each frozen: sweetcorn, small pearl onions, peas, red peppers, broccoli
1/2 cup pre soaked and cooked beans
500 ml (2 cups) vegetable or chicken stock
Sea salt and freshly ground black pepper
- Add the oil into a heavy bottomed saucepan, when hot add the onion and gently fry for 2 minutes.
- Add the garlic and ginger, cook for 30 seconds, immediately add the carrot, parsnip, potatoes, celery and celery leaves, gently fry for 2 minutes.
- Add the fresh tomatoes, Jalapeño, cumin, coriander, paprika, Italian seasoning, bay leaf and mix until combined then stir in the remaining vegetables and beans.
- Pour in the stock of your choice, stir to combine then simmer gently for 10 minutes, taste and season, cook for a further 5 minutes or until the vegetables are tender.
*Italian seasoning ingredients
2 tsp each of the following dried herbs – Basil, Marjoram, Oregano, Sage
Place all the ingredients into an airtight glass container, seal then toss to combine