Simple one-pot vegetarian stew (with 6 different veggies!)

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Vegetarian recipes can seem somewhat overwhelming, unexciting, or kids-unfriendly. This simple stew however is bursting with delicious flavor and is very easy to make.

It requires very little preparation, certainly when using a good mandoline. All you need to do is combine all veggies (including diced tomatoes) in a large pot and let the whole simmer for as long as needed or until all veggies are cooked through.

When in a hurry, I make sure to cut all ingredients finely to reduce cooking time, or I use only softer veggies such as onions, zucchini, eggplants, or tomatoes.

In the recipe below I used the following 6 veggies: garlic, onions, carrots, eggplants, zucchini, and tomatoes. But depending on the season I also often include butternut, pumpkin, sweet potatoes, potatoes, or cauliflower.  

But when I do have more time, I let the whole simmer for at least an hour which results in a richer texture and enhances all flavors.

Personally I like to use curcuma, cumin, paprika, pepper, and thyme, but feel free to experiment with other spices and flavors.

This recipe is also perfect to make ahead and tastes even better the next day. I often make a double batch and freeze small portions for busy nights.

I love serving this comforting stew with a fresh yoghurt-cucumber-mint sauce and some quinoa or garbanzo beans (or both) for extra protein. In summer it’s also great with a fresh green salad.

In addition, it just requires one pot, which means a minimum of washing-up!

 

Prep time:

25 minutes

cooking time:

20-60 min

serves:

4

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Ingredients:

  • 4 garlic cloves, crushed or finely chopped
  • 2 onions, finely chopped
  • 1 large carrot, finely chopped or sliced
  • 1 eggplant, finely chopped
  • 1 zucchini, finely chopped
  • 2 cans diced tomatoes
  • 100 ml (3.4 oz.) water
  • Spices: paprika, cumin, curcuma, pepper & salt
  • Herbs: thyme, fresh parsley

Directions:

  1. Heat some olive oil over medium heat in a large pot or Dutch oven. Add the onions and cook for about 5 minutes until softened.
  2. Add the other vegetables, spices, and a splash of water to avoid burning. Cook for about 10 minutes.
  3. Add the diced tomatoes, thyme, parsley, and 100 ml (3.4 oz.) of water. Let simmer for about 20 minutes until all veggies are cooked through (the smaller the veggies, the quicker), or up to 1 hour if you have time.
  4. Serve with quinoa or garbanzo beans (or both), and a fresh yoghurt-cucumber-mint-sauce.
  5. Store in the fridge for a few days, or freeze for up to 6 months.