Vegan Multi-Vegetable Stew

 

 

Summer is the perfect season to cook this dish, when you have all the necessary vegetables fresh from the market. I loved this dish especially because it provides you the daily necessary quantity of vitamins! It took me approximately 45 minute to cook and the ingredients I used are for 7 servings. Enjoy!

 

 

Ingredients:

• 1, 5 kg of potatoes, diced
• 500 g of carrots, sliced
• 300 g of green peas
• 300 g of red peppers finely cut
• 500 g of onions, minced
• 200 g of celery roots, shredded
• 200 g of beetroots, shredded
• 100 g of parsnips, shredded
• 200 g of red cabbage, finely cut
• 200 g of white cabbage, finely cut
• 1 handful of dill, minced
• 1 handful of parsley, minced
• 50 g of garlic, sliced
• salt, white pepper
• 1 tablespoon of curry
• 1 tablespoon of mix condiments
• 1 tablespoon of shredded ginger
• 5 tablespoons of olive oil
• 300 g of tomato paste

Preparation:

 

• Boil the following ingredients in a separate pan: potatoes, parsnip, celery root, carrots, white cabbage, red cabbage and the green peas. (Add a tablespoon of salt). Wait for them to boil.
• Meanwhile, in order to prepare the sauce, mix in a large wok (or a frying pan) the following ingredients: onions, red peppers, beetroot, garlic, salt, pepper, condiments, curry, olive oil, ginger and the tomato paste.
• Mix the boiled ingredients with the sauce. Stir gently. Add salt and pepper to taste.
• Stir and let it boil for another 5 min.
• Add the fresh green herbs.

---

Source : http://www.nomeatathlete.com/wp-content/uploads/2010/03/plantain-stew-photo-1-1024x768.jpg