John Myers
Exotically Seasoned Vegetable Stew
The perfect exotically seasoned vegetable stew recipe with a picture and simple step-by-step instructions.
- 6 Carrots (rest!) Approx. 400 g
- 2 piece Celery (rest!) Approx. 200 g
- 1 Onion approx. 100 g
- 3 Large potatoes approx. 300 g
- 2 Cloves of garlic (rest!)
- 1 piece Ginger walnut-sized (rest!)
- 0,5 Red chilli pepper (rest!)
- 250 ml Coconut cream / milk (rest!)
- 1250 ml Vegetable broth (5 teaspoons instant)
- 2 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Mild curry powder
- 1 tsp Ground cumin
- 0,5 tsp Sambal oelek
- 1 Sweet soy sauce
- 1 tbsp Star anise
- 0,5 Cup Sliced parsley (rest!)
- Creme fraiche Cheese
- Peel the carrots with the peeler, halve lengthways and cut diagonally into pieces. Clean and dice the celery. Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Put the prepared vegetables (carrot slices, celery cubes, onion cubes, potato cubes, garlic clove cubes, ginger cubes, chilli pepper cubes) in a saucepan, fill with the vegetable stock (1250 ml) and coconut milk / cream (250 ml) and add salt (2 teaspoons), turmeric Season ground (1 teaspoon), ground cumin (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (½ teaspoon), star anise (1 piece) and sweet soy sauce (1 teaspoon). Let everything simmer / boil for about 30 minutes with the lid closed. Pour the exotic spicy vegetable stew into large plates, sprinkle with the parsley and serve with a dollop of crème fraîche.
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