Name: Curried Vegetarian Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Tbsp (30 mL) canola oil; 1 onion, chopped; 1 tsp (5 mL) fennel seeds; ½ tsp (2 mL) pepper; ½ heads cauliflower, cut into florets (about 5 cups/1 ¼ L); 1 large sweet potato, peeled and cut into chunks (about 1 lb/500 g); 1 jar (341 mL) VH® Thai Yellow Curry Cooking Sauce; ½ cup (125 mL) vegetable stock; 1 bunch baby spinach leaves, trimmed; ½ sweet red pepper, cut into short thin strips or cubes

Prep Time

10 min

Cook Time

25 min

Yields

4 servings

Uncomplicate stew without compromising on taste with this delicious recipe, ready in just 35 minutes.Inspired by VH Sauces.

ingredients

Tbsp (30 mL) canola oil

onion, chopped

tsp (5 mL) fennel seeds

tsp (2 mL) pepper

heads cauliflower, cut into florets (about 5 cups/1 ¼ L)

large sweet potato, peeled and cut into chunks (about 1 lb/500 g)

jar (341 mL) VH® Thai Yellow Curry Cooking Sauce

cup (125 mL) vegetable stock

bunch baby spinach leaves, trimmed

sweet red pepper, cut into short thin strips or cubes

Ingredient Substitution Guide

directions

Step 1

Heat oil in large deep saucepan set over medium-high heat. Add onion, fennel seed and pepper; cook, stirring, for 3 minutes.

Step 2

Stir in cauliflower and potato until well coated with onion.

Step 3

Pour in VH® Thai Yellow Curry Cooking Sauce and chicken stock. Bring to boil. Reduce heat; simmer, covered, until vegetables are tender, 15 to 20 minutes. Stir in spinach and red pepper until spinach is wilted and red pepper is just fork tender, about 2 minutes.

Step 4

Tips: Serve this fragrant vegetarian stew over Basmati or Thai Jasmine rice. One cup of raw rice will serve about 4 people. For a Minted Yogurt Topping, stir together 1/2 cup (125 mL) yogurt, 3 chopped green onions, 2 tbsp (30 mL) chopped fresh mint and a pinch of salt. Serve a dollop with stew for extra flavour.

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Curried Vegetarian Stew

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