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