Leek, fennel & tomato stew

By • January 8, 2013 • 2 Comments



Author Notes: I wasn't even planning to submit a recipe for this particular contest. I'd just been through a marathon of posting one dish daily for my blog in 2012, and after 366 dishes being posted continuously, the last thing on my mind was anything to do with food. But even as I took my break, the withdrawal symptoms got the better of me and I was craving a tomato dish that was posted on the WFM page by Indian food rocks. SO when I spotted some half ripened plum tomatoes at my local grocery, I just HAD to get back to cooking again.. I must have substituted half the ingredients in the original recipe, since in my excitement at spotting the semi green tomatoes, I forgot to get most of the other ingredients called for in the original recipe, but in the end I had a hearty vegetable stew that still making me grin from ear to ear when I think about it! Panfusine

Serves 4

  • 4 Leeks (white part only)
  • 1/2 small fennel bulb
  • 4 medium sized semi ripe tomatoes, quartered and sliced into 1/4 inch thick pieces
  • 1 or 2 green chile slit partially in half lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon whole coriander seeds
  • 1/4 teaspoon Turmeric
  • Salt to taste
  • 2 tablespoons toasted sesame seeds, lightly crushed
  • chopped cilantro for garnish
  • 1/4 teaspoon Cayenne pepper (optional,. as per taste)
  • water as required
  1. Cut the leeks in half lengthwise and slice thin, discarding the dark green part. Rinse in running water to get rid of any gritty sand and drain. slice the fennel into very thin slices.
  2. Heat the oil in a pan and add the cumin & coriander seeds when the oil begins to shimmer. When the seeds pop, add the slit green chile, leeks & fennel. Saute until the leek turns limp. Add the tomatoes, along with the turmeric and salt. Cover and cook on a medium low flame until the tomatoes are completely cooked, adding some water if necessary. (~ 15 minutes). Taste and adjust for seasoning.
  3. Stir in the Crushed toasted sesame seeds. Transfer to a serving dish and garnish with chopped cilantro. If Cilantro tastes soapy on your tongue, feel free to toss it!
  4. Serve with warm Pita bread triangles
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Cakes

over 1 year ago Bevi

This sounds like a great, tasty way to serve up ingredients that don't often get a chance to shine in combination. Thanks for this recipe!

Dsc_0122.nef-1

over 1 year ago Panfusine

Thanks Bevi! I usually add fennel seeds to the tempering to give a sweet note to cut the tart tomatoes. the Fennel worked great!