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Directions for: Curried Vegetarian Stew


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/1.25 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


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

2. Stir in cauliflower and potato until well coated with onion.

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.

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.

See more: Potatoes, Fall, Comfort Food, Indian, Winter, Vegetarian, Vegetables