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Spicy vegetable stew with coconut milk
- Prep time:
- 45 mins
- Cook time:
- 1 hr
- Serves:
- 6
Nutritious and delicious, Rachel Allen's spicy stew makes a perfect partner to fresh coriander rice and a fragrant cucumber and tomato raita
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- Poppadums also make a good accompaniment for this dish.
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Ingredients
For the vegetable stew
- 2 small courgettes
- 4 Potatoes
- 4 Carrots
- 2 large Parsnips
- 110g Cauliflower
- 1 small head Broccoli
- 2 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 tsp cardamom seeds
- 10 whole Cloves
- 8 cm piece of cassia bark
- 1 tsp Turmeric
- 1/4 tsp cayenne pepper
- 2 Onions, sliced
- 4 cloves Garlic
- 30g fresh Ginger
- 4-5 tbsp Olive oil, or clarified butter (ghee)
- 1 tsp Sugar
- 2 x 400g canned coconut milk
- 1 Lemon, juice only
- 1 tsp sea salt
- 2 tbsp chopped Coriander
- 75g roasted almonds or cashew nuts
For the cucumber and tomato raita
- 250g tub of Greek yogurt
- 1/2 Cucumber, seeds removed and finely diced
- 4 Tomatoes, or 16 cherry tomatoes, chopped
- 2 tbsp chopped coriander or Mint
- 1 tsp ground Cumin seeds
For the coriander rice
Method
1. For the cucumber and tomato raita Mix all the ingredients together and then season to taste. Chill until required.2. For the vegetable stew: First prepare the vegetables. Thickly slice the courgettes. Peel or scrape the carrots and potatoes and cut them into 4cm pieces. If the pieces are very chunky cut them into quarters. Peel and quarter the parsnips, cut out the core and cut into large chunks.
3. Break the cauliflower and broccoli into florets.
4. Peel the potatoes and cut into 1-2 cm cubes.
5. Grind all the whole spices in a spice grinder, add the turmeric and cayenne.
6. Chop the garlic and ginger and make into a paste with a pestle and mortar or in a food processor.
7. Heat the olive oil or clarified butter in a wide saucepan, add the chopped onion, garlic and ginger, cook over a medium heat until the onion has turned golden brown (6-8 minutes approx.).
8. Lower the heat, add the spices and sugar and continue to cook for 3-4 minutes, stirring constantly.
9. Add the carrots, parsnips, coconut milk, lemon juice and sea salt, increase the heat, cover and bring to the boil and simmer for 10 minutes.
10. Add the potatoes and cook until tender (about 10 minutes).
11. While the stew is cooking, blanch the cauliflower and broccoli in boiling salted water, remove when almost cooked but still crisp. Refresh in cold water, drain and keep aside.
12. Boil the courgettes for 5-6 minutes (you can reuse the water from blanching the cauliflower and broccoli).
13. For the coriander rice: Preheat the oven to 140C.
14. Bring a large saucepan of water to the boil.
15. Add the rice and salt, give it a stir, cover and boil rapidly for 4-5 minutes, or until the rice is nearly cooked but still feels firm to the bite.
16. Strain the rice and place in a serving dish.
17. Cover with a saucepan lid or tin foil and place in the oven for 15 minutes.
18. When ready to serve add the chopped coriander and season to taste.
19. When the potatoes are cooked, add the broccoli, courgettes and cauliflower to the stew, cover and allow to boil for a minute.
20. Add the chopped coriander, taste and correct seasoning.
21. Scatter with a few coriander leaves and roasted almonds or cashew nuts.
22. Serve immediately with raita and coriander rice.
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Latest Comment
Absolutley delish, made it when we went caravanning and was very easy in a small kitchen. I omitted rhe parsnips and broccoli as i didn't have any. Didn't blanch the courgettes or cauliflower and was still excellent, it was mild with a spicy after kick, just what you need on a cold night. It was so good my husband and niece polished the lot, so thanks Rachel for a wonderful recipe which I shall be making quite often with different veggies.