John Myers
Oriental Vegetable Stew
The perfect oriental vegetable stew recipe with a picture and simple step-by-step instructions.
- 500 g Floury potatoes
- 500 g Carrots
- 20 g Fresh ginger
- 2 small Red onions
- 1 tbsp Sesame oil brown
- 1 tbsp Curry powder
- 500 ml Vegetable broth, instant
- 200 ml Unsweetened coconut milk
- 150 g Frozen peas
- Salt and pepper
- 1 pinch Sugar
- Lemon juice
- 0,5 bunch Fresh coriander
- Peel and wash the carrots and potatoes and cut both into 2cm pieces. Peel the ginger. Peel the onions and garlic and cut into large pieces like the ginger. Heat the sesame oil in a saucepan, sauté the ginger, garlic and onions in it Dust and steam for 2 minutes.
- Add the potatoes and pour the stock, bring to the boil and simmer everything for 5 minutes. Add coconut milk and carrots, simmer the stew over a low heat for another 20 minutes until the potatoes disintegrate slightly. Add frozen peas 10 minutes before the end of the cooking time. Season the stew with salt, pepper, sugar and lemon juice.
- Pluck the coriander leaves from the stalks and roughly chop. Arrange the oriental vegetable pot on plates, sprinkle with coriander and serve.
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