Curried Vegetable Stew

[Guest guest]

Curried Vegetable Stew

 

3 zucchini

2 Japanese eggplant

1 red bell pepper

1 pound cauliflower

1 pound broccoli

2 carrots, peeled

1 teaspoon coriander seed

2 tablespoons vegetable oil

1 tablespoon butter

2 onions, diced

2 cloves garlic, minced

1 1/2 tablespoons minced fresh ginger

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1 teaspoon ground turmeric

1/2 teaspoon salt

2 cups stock

cilantro sprigs for garnish

 

Cut zucchini into 2-inch pieces. Slice eggplant into 1/2-inch-thick

disks. Cut bell pepper into 2-inch cubes. Cut florets from cauliflower and

broccoli and cut stems into 1/2-inch-thick disks. Cut carrots into

1-inch-thick pieces. Crack open coriander seed.

Heat oil and butter together in a large, shallow skillet. Add onion,

garlic, and ginger, and cook together over medium heat for about 10

minutes. When onions are translucent, add coriander, cayenne, cumin,

turmeric, and salt. Stir to mix well and cook for 5 minutes. Add

stock, mixing thoroughly.

Add eggplant and carrots. Cover and cook for 15 minutes. Add broccoli,

cauliflower, and red bell pepper. Stir to mix well. Cover and cook for 5

minutes. Add zucchini and cook uncovered for 5 minutes. Garnish with

sprigs of cilantro. Yields 4 servings.