Written By Guest Writer Main course / Recipes / Vegetarian / Vegan Jan 24, 2013 Spicy Roasted Vegetable Stew SHARE VIA: Facebook Twitter Pinterest This delectable fragrant stew can be varied by adding cubes of cooked lamb near the end of cooking. Another idea is to add chunks of raw red snapper to the pot near the end of cooking until the pieces are cooked through. Use vegetable broth instead of chicken broth for a vegetarian stew. Vary the vegetables according to the seasons and add your favourite veggies to the dish. Roasting some of the vegetables deepens and sweetens their flavours. To make it less spicy, remove the seeds from the chilies, or use only one chile with the seeds removed.2 carrots, chopped 1 medium red potato, chopped in bite-size chunks 2 medium zucchinis, chopped in bite-size chunks 1 red bell pepper, chopped in bite-size chunks 1 tablespoon extra virgin olive oil 2 whole cloves 1/3 of a cinnamon stick 2 green cardamom pods, bruised 2 tablespoons of butter 1 or 2 jalapeno chile peppers, minced (with or without seeds, to taste) 1 bay leaf 2 inches fresh gingerroot, peeled and minced 1 medium onion, chopped Salt and freshly ground black pepper to taste 1/2 teaspoon turmeric 3 lime leaves 1/2 cup green beans, cut in 2-inch pieces 6 asparagus spears, cut in 2-inch pieces 2 medium tomatoes, chopped 1/2 cup chicken broth (or substitute vegetable broth) 1/2 cup coconut milk 1/2 cup cooked lentils 1/2 teaspoon mustard seedsPreheat the oven to 375 F. In a bowl, toss carrots, potatoes, zucchini and red peppers in olive oil. Place on a baking tray and roast for 20 minutes until veggies are slightly brown. Remove and set aside.In a heavy-bottomed stainless steel soup pot, dry roast cinnamon, cardamom and cloves over medium heat for 2 minutes until are fragrant. Add butter, chilies, bay leaf, ginger and onions and stir-fry until the onions are translucent. Add roasted vegetables, and stir and cook over medium heat for 5 minutes. Add salt, black pepper, turmeric, lime leaves, green beans, asparagus, tomatoes and chicken broth. Cover and cook until vegetables are tender (Add more broth if necessary). Add coconut milk, cooked lentils and mustard seeds. Simmer for 5 minutes.Recipe submitted by Sylvia WeinstockRecipesstewsvegetables SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Comments are closed.