5 Ingredients or Fewer

Vegetarian Stew

March 22, 2020
0 Ratings
Photo by Saboush Cooks
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

We usually make this green pea dish with chopped lamb pieces, back at home in Turkey. We are currently going through challenging times, forcing us to be creative and come up with novel ideas.
I made this dish last night with whatever I could find in my freezer and pantry, peas and root vegetables respectively. It turned out to be a real treat. We devoured this with mixed quinoa rice and plain yoghurt on the side. —Saboush

What You'll Need
  • 1 pound frozen green peas
  • 2 medium size carrots, chopped or sliced
  • 1 medium size potato, chopped into cubes
  • 1/2 sweet potato, chopped into cubes
  • 1 large onion, finely sliced
  • 1 cup chopped tomatoes
  • 2 cups vegetable/beef stock, depending on your preferennce
  • salt and pepper, to season
  • 2 tablespoons light olive oil, for cooking
  • 1 tablespoon mild curry powder
  1. Warm the oil in a heavy-bottomed, medium-size saucepan. Add the onion and sauté until soft, but not brown.
  2. Add the root vegetables, chopped tomatoes, seasoning and stir fry for further 5 minutes.
  3. Pour in the vegetable stock, and bring to a boil. Once it starts boiling, reduce the heat, close the lid and simmer for 30 minutes until all the vegetables are tender.
  4. Serve on a bed of rice of your choice.

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