Roast with vegetables
6 servings
60 minutes
Vegetable stew is a fragrant and warming dish, perfect for a cozy home dinner. Its roots trace back to European traditions, where the combination of vegetables, spices, and thick broth creates a rich flavor and pleasant texture. A light hint of spiciness from chili and curry paste harmoniously intertwines with the tenderness of potatoes, sweetness of tomatoes, and earthy taste of chickpeas. Beans add freshness and make the dish more substantial. This stew can be served as a standalone treat or accompanied by bread and herbs. It is excellent for vegetarian diets while remaining nutritious and balanced. The simplicity of preparation and depth of flavor make it a favorite choice for those who appreciate cozy home cooking.
1
Finely slice the onion and fry in vegetable oil until golden brown.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
2
Add minced garlic, coriander, chili, mustard seeds, and tomato paste. Cook for 2 minutes to release the aroma of the spices.
- Garlic: 2 cloves
- Ground coriander: 1 tablespoon
- Ground chili pepper: 1 teaspoon
- Mustard seeds: 1 tablespoon
- Tomato paste: 2 tablespoons
3
Add quartered potatoes, mix, and fry for 2 minutes.
- Potato: 750 g
4
Add finely chopped tomatoes, pour in the broth, season with salt and pepper.
- Tomatoes: 400 g
- Vegetable broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
5
Cover with a lid, bring to a boil. Simmer for 20 minutes until the potatoes are done.
6
Add beans and chickpeas, cook until the beans are soft.
- Canned chickpeas: 800 g
- Green beans: 250 g
7
Put the curry paste and serve on the table.
- Curry paste: 2 tablespoons