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Vegetable Stew Recipe

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This recipe for Vegetable Stew is from Those Phillips Girls Can Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
3 cloves garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne
1/4 tsp ground cinnamon
5 cups vegetable stock (if not strictly vegan, can use chicken stock)
4 carrots, peeled and cut into 1/2 inch length
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced zucchini
2 cups cauliflower florets
1 cups diced onion
2 cans stewed tomatoes
1 can garbanzos, drained and rinsed
3/4 cup dried currants
1 cup chopped toasted almonds
1/2 tablespoon kosher salt
Directions:
Directions:
Pour olive oil in a small frying pan over medium low heat. Add garlic and spices and cook, stirring often until fragrant, 1-2 minutes, being careful not to scorch the garlic. Scrape the mixture into a 5 qt dutch oven.
Add broth, carrots, eggplant, zucchini, cauliflower, onion , stewed tomatoes, garbanzos, currants, almond and salt. Stir to combine.
Cover and cook until vegetables are tender, 1 1/2 hrs.
Serve stew over couscous, also can use brown rice if desired. Tops with a crusty piece of bread and grated cheese if you like.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
This is an easy wonderful dish that can be served to a group in place of a meat dish. I make this for a client trying to incorporate more fiber in their diets.

 

 

 

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