Vegetable Stews Recipe/ Vegan Recipe/PJ's Kitchen/

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using homemade stock enhances flavor and reduces sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens provide similar nutrition at a lower price.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is often cheaper and adds bulk.

Chop the vegetables: coriander, Irish potatoes, carrots, garlic, ginger, eggplant, zucchini, capsicum, and two onions.

Heat sufria cooking oil in a pan without waiting for it to be very hot.

Add the chopped onions to the pan and simmer for three minutes without letting them turn brown.

Add the chopped Irish potatoes to the pan and leave for a few seconds.

Add the chopped tomatoes and salt, stirring well.

Simmer until the tomatoes are well cooked, about five minutes.

Add a teaspoon of black pepper and stir well.

Continue simmering for the next two minutes for the carrots to absorb the flavors.

After a minute, add coriander stems and the rest of the ingredients: capsicum, stirring well.

Simmer for three minutes, then add a small amount of turmeric and mix.

Simmer for another two minutes until the mixture is thick.

Add paprika to finish, mixing well again.

Add a little hot water if necessary, but not too much, as the vegetables are already well cooked.

Sprinkle with coriander leaves and turn off the cooker.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary