I named this vegetarian dish “Gratitude Stew” because I found myself silently narrating the words “Oh Thank youuuuu GOD” after each and every bite hah hah! Every mouthful was just so ridiculously flavoursome that I ate every bite ever so slowly just to savour it even more! Rich and tomatoey with pleasant kicks of curry powder and chilli, I balance off the spice with Parmesan cheese which gets sprinkled on right at the end. And of course, it must be served, in my humble opinion with Pappardelle pasta. Of course, mash and rice or other pastas will suffice but for the full “Oh thank youuuuu God” effect, I suggest finding the Pappardelle.
On a side note, do you like the bowls? How cute are they!? I think they are rather lovely if I say so myself ~ I made them in pottery class and by a stroke of good fortune, they are perfectly sized for photographing 2 moderate helpings of Gratitude Stew! I have also just realised that Gratitude stew rhymes with thank-you, oh man you guys, this stew just gets cuter and cuter!
This nourishing recipe is full of fibre and rich in nutrients thanks to the lovely collection of vegetables; butternut, courgettes, cauliflower, tomatoes, onions, beans and mushrooms. You can mix it up though, so where I call for 3 cups of vegetables, you could easily change the combination of vegetables to what you have in your fridge. A butternut or pumpkin does work well though because it adds sweetness and helps to tone down the tartness of the tomatoes, so try and keep that one in there if you can.
The stew is quick to prepare, you simply fry ingredients in a series of steps for maximum flavour and then add stock and vegetables and gently simmer for approximately 90 minutes. You want to make sure the liquid doesn’t completely dry out so that may mean your stew only cooks for 80 minutes or so. Ultimately, you want a little liquid left but you also want your veggies to be soft!
Gratitude Stew
Prep Time: 20 minutes- Cook Time: 1 Hour 50 Minutes
- Total Time: 2 Hours 10 Minutes
Yield: 4-5 1x
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This is a hearty vegetable stew with a slight zing. It feels so wholesome and nourishing, you can’t help but feel immense gratitude whilst you savour each bite!
Ingredients
- 1 punnet (250g) mushrooms
- 5 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoons chilli spice
- 1 teaspoon mild curry powder
- 1 teaspoon oregano
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 tin butter beans (standard size)
- 2 tins of tinned tomatoes (standard size)
- 2 cups vegetable stock
- Veggies: 4 cups in total
- 2 cups chopped butternut
- 1 cup cauliflower, broken into florets
- 1 cup courgettes, chopped
- 1/2 cup Parmesan, for serving
Instructions
- In a large pot, fry mushrooms in 1 tablespoon oil until golden brown – take out of the pot and set aside.
- Add the remaining 4 TBS oil and fry the onion and garlic until soft. Then add the herbs and spices (ground cumin, ground coriander, chilli spice, curry powder and oregano) and cook for a minute or two.
- Now add the tomato paste and stir through.
- Add the wine and beans and allow to simmer for 2-3 minutes.
- Add the tinned tomatoes, vegetable stock and chopped vegetables (butternut, cauliflower, courgettes)
- Add back the mushrooms to the pot and stir through.
- Place the lid on the pot slightly ajar so some steam can escape. Allow to simmer on high for 20 minutes and then turn the heat down low and simmer until the butternut is very soft and the flavours are exquisite. The longer the better, at least 90 minutes! Reduce the time if the liquid looks like it is running too dry.
- Sprinkle each portion with a generous amount of Parmesan Cheese.
- Serve with mash, pasta or rice. My personal recommendation is Pappardelle pasta!!
I love eating vegetarian dishes and this particular recipe was verbally conveyed to me on the sides of the Umzimkulu river at the end of a tube-and-run race. As you do on the sides of rivers, you know. Exchange recipes. If you love vegetarian recipes too take a look at these…
More Vegetarian Dishes You May Like
- Curried Bean and Potato Vegan Stew
- 5 Star Vegetarian Stroganoff
- Fiesta Quinoa (My best!!)
- Tomato and Basil Chickpea Pasta
