This vegetarian stew is as hearty as stew with meat, and is as delicious as can be! Cooking with fresh turmeric is the key, and it's packed with tender vegetables in a rich blend of spices and tomatoes -- you will devour every last bite!
1cupcauliflower, washed and dried, roughly chopped
4cupsgreen cabbage, washed and dried, roughly chopped
2cupscanned crushed tomatoes
1cupcoconut water or vegetable stock
salt and freshly ground black pepper
Cook the onions with the spices. Coat the bottom of a large deep pot with olive oil and place it over medium heat. Add the onions and garlic and sauté until they're soft and becoming golden, about 10 minutes. Add the turmeric, chili paste, cumin, cinnamon and cardamom. Mix and let it cook until it's very aromatic, about 30 seconds. (Here's How to Use Fresh Turmeric.)
Add the vegetables. Add the carrots to the pot and stir. Cook for a few minutes. Then add the broccoli and cauliflower and cook for another few minutes. Now add the cabbage, stir, turn the heat to low and cover the pot to let the cabbage wilt, about 4 minutes.
Mix in the tomatoes and coconut water (or vegetable stock). Mix well once the cabbage has wilted and add the tomatoes and coconut water (or vegetable stock). Bring to a boil and then turn the heat to the lowest setting, cover, and let it cook until the carrots and all of the vegetables are tender, about 30 minutes.
Add remaining ingredients and serve. Remove the lid, add the peas, sugar, and season to taste with salt and pepper. (Here's How to Season to Taste.) Serve!
Calorie count is only an estimate.
Keywords comfort food recipes for fall and winter, vegetarian comfort foods
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