Uncomplicate stew without compromising on taste with this delicious recipe, ready in just 35 minutes.Inspired by VH Sauces.
Heat oil in large deep saucepan set over medium-high heat. Add onion, fennel seed and pepper; cook, stirring, for 3 minutes.
Stir in cauliflower and potato until well coated with onion.
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.
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.