Bowl of Exotic Spicy Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Healthy, because
Even smarter
This vegetarian stew is packed with plant protein from the chickpeas.
Serve this stew with whole grain baguette or added fiber and texture.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 2 onions (finely chopped)
- 1 yellow Bell pepper (seeds removed and sliced)
- 2 chopped Zucchini
- 3 Tbsps yellow Curry paste
- 2 Curry leaves
- 6 Cardamom (lightly crushed)
- 1 Tbsp Mustard seed
- 35 ozs Butternut squash (peeled and cubed)
- 1 cup vegetable stock
- 1 ⅔ cups canned Coconut milk
- ¼ tsp Saffron
- 14 ozs canned chickpeas (drained)
- 1 Lime (juice)
- To garnish
- 1 pc dried Kombu seaweed
- 7 ozs Paneer (diced)
- Saffron
Preparation steps
1.
Heat the oil in a large pan over a medium heat. Add the onions, pepper and courgettes and cook for a few minutes, until softened.
2.
Add the curry paste, curry leaves, cardamom and mustard seeds and cook for 2-3 minutes until the seeds start to pop and the spices smell fragrant.
3.
Stir in the squash into the pan and coat in the paste, then pour in the stock and coconut milk. Add the saffron and bring to a simmer, add the chickpeas and cook for 15-25 minutes until the squash is tender. Remove from the heat and stir in the lime juice.
4.
Soak the kombu in water for 10-15 minutes. Rinse and drain on absorbent kitchen paper. Cut the kombu into strips.
5.
Spoon into a serving bowl and garnish with diced paneer and kombu strips. Place the saffron threads on top.
