Post by Loupy on Apr 14, 2012 16:01:07 GMT -7
Curried Vegetable Stew
www.stewrecipes.net/
Sauteed carrot, celery, bell pepper and onion mixed with curry powder, ginger, and garlic. Tomatoes, bay leaf, and broth are added to create wonderful vegetable stew. Pinto beans, cilantro and spinach finish the dish.
Ingredients:
1 Tablespoon Extra-Virgin Olive Oil
1 Medium Red Onion (finely chopped)
1 Medium Green Bell Pepper (deseeded and finely chopped)
1/2 Cup Carrot (chopped)
1/2 Cup Celery (chopped)
3 Garlic Cloves (minced)
2 Tablespoons Fresh Ginger (peeled and minced)
1 Tablespoon Curry Powder
2 Large Tomatoes (peeled, seeded and chopped) or 1 Cup Tomato Sauce
1 Bay Leaf
4 Cups Chicken or Vegetable Broth
1 1/2 Cups Pinto Beans or Black Beans (cooked)
3 Tablespoons Creamy Peanut Butter
1/4 Cup Fresh Cilantro (chopped)
1/2 Pound Baby Spinach Leaves (torn into bite size pieces**don’t chop**)
Preparation:
1. Heat olive oil in a 4-quart saucepan.
2. For approximately 5 minute’s sauté the following ingredients until soft: carrot, celery, bell pepper and onion.
3. Add the curry powder, ginger, garlic, and sauté until fragrant.
4. Do not brown the garlic.
5. Add the tomatoes and bay leaf and cook uncovered.
6. The tomatoes will slightly reduced in about 3 minutes.
7. Add the broth and bring the mixture to a boil.
8. Reduce the heat to low.
9. Stir in the pinto or black beans and the creamy peanut butter.
10. Cook for about 2 minutes or until it is all heated through.
11. Stir in the cilantro and spinach.
12. Serve immediately.
www.stewrecipes.net/
Sauteed carrot, celery, bell pepper and onion mixed with curry powder, ginger, and garlic. Tomatoes, bay leaf, and broth are added to create wonderful vegetable stew. Pinto beans, cilantro and spinach finish the dish.
Ingredients:
1 Tablespoon Extra-Virgin Olive Oil
1 Medium Red Onion (finely chopped)
1 Medium Green Bell Pepper (deseeded and finely chopped)
1/2 Cup Carrot (chopped)
1/2 Cup Celery (chopped)
3 Garlic Cloves (minced)
2 Tablespoons Fresh Ginger (peeled and minced)
1 Tablespoon Curry Powder
2 Large Tomatoes (peeled, seeded and chopped) or 1 Cup Tomato Sauce
1 Bay Leaf
4 Cups Chicken or Vegetable Broth
1 1/2 Cups Pinto Beans or Black Beans (cooked)
3 Tablespoons Creamy Peanut Butter
1/4 Cup Fresh Cilantro (chopped)
1/2 Pound Baby Spinach Leaves (torn into bite size pieces**don’t chop**)
Preparation:
1. Heat olive oil in a 4-quart saucepan.
2. For approximately 5 minute’s sauté the following ingredients until soft: carrot, celery, bell pepper and onion.
3. Add the curry powder, ginger, garlic, and sauté until fragrant.
4. Do not brown the garlic.
5. Add the tomatoes and bay leaf and cook uncovered.
6. The tomatoes will slightly reduced in about 3 minutes.
7. Add the broth and bring the mixture to a boil.
8. Reduce the heat to low.
9. Stir in the pinto or black beans and the creamy peanut butter.
10. Cook for about 2 minutes or until it is all heated through.
11. Stir in the cilantro and spinach.
12. Serve immediately.
