Stewed Vegetables Recipe

This recipe is the perfect way to bring a deep, complex flavor to your fresh vegetables.


Garlic, onion and tomato paste are gently fried together before adding in the vegetables and aromatic herbs. By blending them beforehand, we can disperse their flavor deeply into the dish without overcooking them.


With the addition of stock and some heat, in just 30 minutes the dish will have transformed into a delicious creamy stew.


Adding spinach at the end gives it a beautiful boost of color, fiber and brightness. Serve with rice and enjoy!



Nutritional content

Servings: 2-4 people

Cook time: 25 minutes

Calories

210.5kcal 11%


Total Fat

8.12g 12%

Carbs

33.18g 13%

Sugars

14.3g 16%

Protein

7.32g 15%

Sodium

677.63mg 34%

Fiber

12.66g 45%

Ingredients

1 eggplant

3 large carrots

1 cabbage

2 tbsp olive oil

1 yellow onion

2 cloves garlic, minced

2 cups vegetable stock

4 tbsp tomato paste

Juice from 1 lime

1 bag spinach, or about 2 cups

1 bunch thyme, picked

1 bunch parsley

1 stick celery

1 bunch cilantro

1/2 fresh chilli




Preparation

  1. Start by putting the thyme, parsley, celery, cilantro and fresh chilli in a food processor, then blend until smooth. Set aside.

  2. Slice the eggplant, carrots and cabbage into bite-size pieces.

  3. Heat a large pan on a medium-high heat, then add oil, onion and tomato paste, and cook for one minute.

  4. Add the garlic, eggplant, carrots, cabbage, stock and the herb mixture that you blended earlier, and cook on a low heat for 30 minutes, stirring often.

  5. Add spinach and lime, then remove from the heat.

  6. Serve warm with rice.


Tips


Substitutions: Try using zucchini, chayote, beans or kabocha squash for this dish instead.


To store: Store in an airtight container in the fridge for up to 7 days, or freeze for up to 3 weeks.


Leftover tips: Leftovers make the perfect filling for dumplings, egg rolls or homemade pie! Add it to your breakfast hash in the morning, or try spreading it on crusty bread for lunch.