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Curried veggie stew
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<blockquote data-quote="Veganite" data-source="post: 15010" data-attributes="member: 1842"><p>Here's another recipe I've used many many times, that is a heartwarming delight. It's quite versatile, so use up whatever veggies in your fridge you wish to use. Just toss em into your crock or instant pot and simmer away. After making this so many times, you will not need a recipe. The recipe is a basic guideline, but quite flexible.</p><p></p><p><span style="font-size: 18px"><strong>Curried veggie stew</strong></span></p><p></p><p><span style="font-size: 15px"><span style="color: #0000ff"><strong>Ingredients:</strong></span></span></p><p></p><ul> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 small cauliflower, chopped into small florets </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 carrot peeled and sliced </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 zucchini, diced </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 medium sweet potato, diced </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 yellow onion diced </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 red pepper, diced </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 4-5 cloves of garlic </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 x 15 oz can of diced tomatoes </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 can of chickpeas, drained and rinsed </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 cup dry, uncooked red lentils (soaked and rinsed)</span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 3-4 cups vegetable broth </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 tbsp turmeric </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 tbsp cinnamon </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 3/4 tbsp cumin </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1/2 tsp cayenne pepper (or more to taste) </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1 tbsp paprika </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> 1-2 bay leaves </span></li> <li data-xf-list-type="ul"><span style="color: #0000ff"> Salt and fresh cracked pepper to taste </span></li> </ul><p><span style="color: #0000ff"> </span></p><p><span style="font-size: 15px"><span style="color: #0000ff"><strong>Instructions</strong></span></span></p><p></p><ol> <li data-xf-list-type="ol"><span style="color: #0000ff">Add vegetables into the crock-pot and turn on high. </span></li> <li data-xf-list-type="ol"><span style="color: #0000ff">Add the can of diced tomatoes, vegetable broth, chickpeas and uncooked lentils and stir. Add the spices and mix well to combine. You can need to add more vegetable broth, keep an eye on it as it is cooking and add more at about 1/2 cup at a time. </span></li> <li data-xf-list-type="ol"><span style="color: #0000ff">Cook on high for 4-5 hours, or on low for longer. Stir every hour or so if you are able to. Add more liquid if needed, but the consistency should be thick, not soupy and broth-like. </span></li> <li data-xf-list-type="ol"><span style="color: #0000ff"> <br /> Adjust the amount of seasonings to taste. Remove bay leaves before serving. </span></li> </ol><p><span style="color: #ffffff"></span></p><p><span style="color: #ffffff">*</span></p></blockquote><p></p>
[QUOTE="Veganite, post: 15010, member: 1842"] Here's another recipe I've used many many times, that is a heartwarming delight. It's quite versatile, so use up whatever veggies in your fridge you wish to use. Just toss em into your crock or instant pot and simmer away. After making this so many times, you will not need a recipe. The recipe is a basic guideline, but quite flexible. [SIZE=5][B]Curried veggie stew[/B][/SIZE] [SIZE=4][COLOR=#0000ff][B]Ingredients:[/B][/COLOR][/SIZE] [LIST] [*][COLOR=#0000ff] 1 small cauliflower, chopped into small florets [/COLOR] [*][COLOR=#0000ff] 1 carrot peeled and sliced [/COLOR] [*][COLOR=#0000ff] 1 zucchini, diced [/COLOR] [*][COLOR=#0000ff] 1 medium sweet potato, diced [/COLOR] [*][COLOR=#0000ff] 1 yellow onion diced [/COLOR] [*][COLOR=#0000ff] 1 red pepper, diced [/COLOR] [*][COLOR=#0000ff] 4-5 cloves of garlic [/COLOR] [*][COLOR=#0000ff] 1 x 15 oz can of diced tomatoes [/COLOR] [*][COLOR=#0000ff] 1 can of chickpeas, drained and rinsed [/COLOR] [*][COLOR=#0000ff] 1 cup dry, uncooked red lentils (soaked and rinsed)[/COLOR] [*][COLOR=#0000ff] 3-4 cups vegetable broth [/COLOR] [*][COLOR=#0000ff] 1 tbsp turmeric [/COLOR] [*][COLOR=#0000ff] 1 tbsp cinnamon [/COLOR] [*][COLOR=#0000ff] 3/4 tbsp cumin [/COLOR] [*][COLOR=#0000ff] 1/2 tsp cayenne pepper (or more to taste) [/COLOR] [*][COLOR=#0000ff] 1 tbsp paprika [/COLOR] [*][COLOR=#0000ff] 1-2 bay leaves [/COLOR] [*][COLOR=#0000ff] Salt and fresh cracked pepper to taste [/COLOR] [/LIST] [COLOR=#0000ff] [/COLOR] [SIZE=4][COLOR=#0000ff][B]Instructions[/B][/COLOR][/SIZE] [LIST=1] [*][COLOR=#0000ff]Add vegetables into the crock-pot and turn on high. [/COLOR] [*][COLOR=#0000ff]Add the can of diced tomatoes, vegetable broth, chickpeas and uncooked lentils and stir. Add the spices and mix well to combine. You can need to add more vegetable broth, keep an eye on it as it is cooking and add more at about 1/2 cup at a time. [/COLOR] [*][COLOR=#0000ff]Cook on high for 4-5 hours, or on low for longer. Stir every hour or so if you are able to. Add more liquid if needed, but the consistency should be thick, not soupy and broth-like. [/COLOR] [*][COLOR=#0000ff] Adjust the amount of seasonings to taste. Remove bay leaves before serving. [/COLOR] [/LIST] [COLOR=#ffffff] *[/COLOR] [/QUOTE]
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