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Rich Bahraini Veggie Stew

Rich Bahraini Veggie Stew

Rich Bahraini Veggie Stew. Is it cold on a narrowboat in winter? Not if you have a solid-fuel stove like ours! It's hot enough to comfortably stew our beef and veggies over a couple.

Fall is here and farmers' markets are ripe with an abundance of root veggies! Perfect for anyone cooking on a budget. Because this recipe uses leftover or pre-cooked rice and canned beans, you can get it in the oven just as soon as you chop up the vegetables. You can cook Rich Bahraini Veggie Stew using 24 ingredients and 7 steps. Here is how you cook that.

Ingredients of Rich Bahraini Veggie Stew

  1. It's 1 of large eggplant, cut into medium-sized pieces.
  2. It's 1 of large potato, peeled and cut into medium-sized pieces.
  3. Prepare 1/2 of squash, cut into medium-sized pieces.
  4. It's 1/2 cup of green beans, strings removed and cut.
  5. You need 1 of tomato, chopped.
  6. Prepare 3/4 cup of vegetable oil.
  7. It's 1 cup of onions, chopped.
  8. Prepare 1 clove of garlic.
  9. Prepare 1 of green chili pepper.
  10. Prepare 1 tablespoon of baharat spice.
  11. You need 3 tablespoons of tomato paste.
  12. It's 2 of dried black limes, pierced, loomi.
  13. Prepare 1/4 cup of bunch of coriander, chopped.
  14. It's 1 teaspoon of lime juice.
  15. It's of salt.
  16. You need of Spice Mix.
  17. Prepare 1 teaspoon of cinnamon.
  18. Prepare 4 of whole black peppers, crushed.
  19. It's 1 teaspoon of clove, ground.
  20. You need 1 teaspoon of ground cardamom.
  21. Prepare 1/4 teaspoon of turmeric.
  22. It's 1/4 teaspoon of baharat spice.
  23. You need 1/2 teaspoon of dried coriander.
  24. It's 1/2 teaspoon of cumin.

Rich Bahraini Veggie Stew instructions

  1. Crush the garlic clove with salt, chili green pepper and baharat, and leave aside..
  2. Heat oil in a medium saucepan, add in onions, crushed garlic mix, and the spice mix. Cook until onions get tender..
  3. Add in potatos, eggplants, squash, and green beans. Stir until they are well coated with the spices..
  4. Add the tomato, stir, and simmer covered for 5 minutes..
  5. Dissolve the tomato paste in water. Pour it over the saucepan along with the dried black lime. Leave to boil uncovered for 5 minutes, then lower the heat and cook for another 10 minutes..
  6. Add in the coriander, lemon juice and salt. Simmer till the sauce begins to thicken..
  7. Serve warm with rice or grilled chicken.

Tuck in the herbs and bring everything to a simmer. Leave the stew to settle a little, then serve with Creamy parsnip mash for a. Rich, fragrant, and loaded with protein, think of this Indian- inspired dinner like you would Vegetarian Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add an egg or keep it vegan! Cassoulet Vert - a modernized, vegetarian White Bean Stew with Lemony Kale Pesto that can be.

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