Friday, February 8, 2008

Curried Vegetable Stew

I've had this recipe for a long time. It came out of the Sunday newspaper many years ago. It's hearty and delicious. Occasionally I will add some rutagaba and/or sweet potato.

Curried Vegetable Stew

2 Tablespoons olive oil
1 cup chopped onion
2 Tablespoons minced garlic
1-1/2 Tablespoons curry powder
6 carrots, peeled, halved and cut into 1 inch lengths
3 russet potatoes cut into 1/2 inch dice
1 medium-sized cauliflower, trimmed and cut into small florets
4 cups vegetable broth
2 Tablespoons honey
1 cinnamon stick
1 can (19 ounces) garbanzo beans, drained and rinsed
½ cup golden raisins
2 cups seeded and diced plum tomatoes
1/2cup chopped flat-leaf parsley or cilantro
4 cups cooked pearl barley (optional; can use rice or couscous instead)

1. Heat oil in a large, heavy pot over low heat. Add onion and cook 10 minutes, or until tender and translucent. Add garlic, cook 2 to 3 minutes more. Sprinkle curry powder over vegetables and cook 1 minute, stirring constantly, to mellow flavors.
2. Add carrots, cauliflower, potatoes, vegetable broth, honey, and cinnamon stick.
Bring to a boil, reduce heat to a simmer and cook 20 minutes, or until vegetables are tender. Add beans and raisins; simmer 15 minutes, stirring occasionally.
3. Just before serving, stir in tomatoes and parsley. Serve in shallow bowls atop pearl barley (or rice), if desired.

Serves 8


DK & The Fluffies said...

Oh, I'm so going to have to make this tomorrow! YUM!

Mickey said...

Boy,does this sound good! Gotta try this first!

Mr. Karate said...

This was the best soup I've ever had, second to the black bean soup.