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Curried Vegetarian Stew

Curried Vegetarian Stew
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.

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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
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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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