Vegetable Stew With a Kick

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“I LOVE this vegetable stew with basmati rice. My boyfriend and I eat it quite often. If you like it spicy, feel free to add more spices... wont hurt at all. This recipe makes 4 servings. I end up with 2 meals out of it for the 2 of us! Great reheated!! (cook time include time to boil potato)”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Take a nice sized stewing pot or a nice dutch oven and heat olive oil.
  2. Fry the garlic, onion, red pepper, carrot, and celery in the heated olive oil for 3 minutes Add the measured spices to the mixture and fry stirring continuously for 2 minutes.
  3. While stirring, gradually add the vegetable broth, and tomatoes.
  4. Simmer for 15 minutes, and then add garbanzo beans, zuchinni, cauliflower and diced potato.
  5. Bring to slight bubble, and then cover to simmer for 15-20 minutes.
  6. Stirring occasionally.
  7. Potato will soak into the broth and serve as more of a thickening agent rather than as a solid vegetable for the stew.
  8. However, they may not completey soak into broth.
  9. If they dont, this is not a problem!
  10. At this time cook your rice, so it has finished cooking by the time your stew is ready.
  11. If stew is finished before rice, just turn it on low while rice finishes.
  12. This will not hurt it at all.

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