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 / 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 Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Main course / Recipes May 3, 2019 Homemade Pasta Lasagna noodles Ingredients 2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oil On a clean ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Comments are closed.