Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the carrots, potatoes, sweet potato, zucchini, yellow squash, red bell pepper, and green bell pepper to the pot and stir to combine.
4. Add the chickpeas, diced tomatoes, vegetable broth, ground cumin, ground coriander, turmeric, salt, and pepper to the pot and stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the vegetables are tender.
6. Serve the stew hot, garnished with fresh cilantro.
15 minutes preparation time, 40 minutes cooking time
5. Temperature: Medium heat
Serving size: 6 servings
Nutritional information:
- Calories: 210
- Fat: 6g
- Carbohydrates: 34g
- Protein: 7g
- Fiber: 8g
Substitutions for ingredients:
- You can use any vegetables you have on hand, such as eggplant, squash, or green beans.
- You can use chicken or beef broth instead of vegetable broth.
- You can use canned or fresh tomatoes.
Variations:
- Add some curry powder for a spicier stew.
- Use lentils instead of chickpeas.
- Add some coconut milk for a creamier stew.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure they cook evenly.
- You can make this stew in advance and reheat it when ready to serve.
- Serve the stew over rice or with some crusty bread.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve the stew with some crusty bread or over rice.
Suggested side dishes:
- A simple green salad or some roasted vegetables would be a great side dish.
Troubleshooting advice:
- If the stew is too thick, add some more broth or water to thin it out.
- If the stew is too thin, let it simmer for a bit longer to thicken.
Food safety advice:
- Make sure to cook the vegetables until they are tender to ensure they are safe to eat.
Food history:
- Kamar Cut Vegetable Stew is a popular dish in West African cuisine.
Flavor profiles:
- This stew is savory and slightly sweet, with a hint of spice from the cumin and coriander.
Serving suggestions:
- Serve the stew hot with some crusty bread or over rice.
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Region: Indian