An easy stew with pantry basics, spices and leftover veggies or at the very least, a tin of chickpeas. Very versatile, this spicy stew is delicious.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 5 garlic cloves, crushed
- 2 carrots, chopped
- 10 baby potatoes, sliced in half
- 1 medium Brinjal, chopped
- 1 punnet mushrooms (250g) (brown or white – your choice)
- 1 tin chickpeas, drained and rinsed
- 1 tin red kidney beans, drained and rinsed
- 2 Bay Leaves
- 10 Peppercorns (red, black, white or a mix)
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder (add extra if you like medium to hot curries)
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
- 2 cups tomato puree / passata
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- Heat the oil in a large pot, add the onion and cook until soft and translucent.
- Add the crushed garlic and cook for another 2 minutes
- Now add all the spices – the Bay leaves, peppercorns, coriander powder, chilli powder, garam masala, turmeric powder, red chilli flakes and salt. Cook for 2-3 minutes to allow the flavours to develop.
- Add the carrots, baby potatoes, brinjals, mushrooms, chickpeas and kidney beans. Mix the spices through.
- Add the tomato puree, tomato paste and vegetable stock.
- Allow to simmer for at least an hour on low. If you can, allow it to simmer on low for another hour to really develop the flavours and allow the liquid to reduce.
- Serve with rice or cous cous or quinoa. Or even pappardelle pasta.