Vegetable Stew |
||
|
Ingredients: (Serves 6-8) 5 large Potatoes 2 large Carrots 300 gram Cabbage 3 large Onions 3 stalks Spring Onions 3 fresh Red Chillies 3 Green Chillies left whole 3 cm piece sliced finely fresh Ginger 5 cloves chopped Garlic 4 cm piece Cinnamon 5 Cloves 1 tsp Peppercorns 5 Cardamoms A bunch of Bay Leaves Salt to taste Method: 1. Wash, peeled and cut the potatoes into halve. 2. Scraped, washed and cut carrots into 3 cm rounds. 3. Sliced onions into 2 cm pieces. 4. Heat up a large wok or pan with some oil, add in cinnamon, cloves, cardamon, peppercorns and once crackling, put in the chopped garlic. 5. Add in carrot, potatoes, and onions, fry for 5 minutes. 6. Pour in stock and water to cover up the vegetables, set to simmer over medium low heat until vegetables nearly cooked. 7. Add in beans, cabbage, spring onions, chillies and pepper, salt to taste. Simmer until the vegetables are well cooked but not too soft. Serve while hot. |
||
|
|
||