Hot vegetable dishes are an integral part of the vegetarian and lean menu, and even a novice housewife can cook them tasty and satisfying. Make a winter vegetable stew with pumpkin or a flavorful Indian dish.
Delicious vegetable stew
Ingredients:
- 3 bell peppers of different colors;
- 1 tomato;
- 1 zucchini zucchini;
- 1 large tomato;
- 2 onions;
- 1 carrot;
- 1 thick celery stalk;
- 1 sour apple;
- 1 hot green pepper;
- 4 cloves of garlic;
- 70 g of parsley;
- salt;
- vegetable oil.
Wash vegetables and fruits, dry and peel as needed: peel, seeds, stalks and husks. Cut zucchini, eggplant, tomato and onions into medium cubes, apple and carrots into thin strips, bell peppers, green peppers and celery into half rings. Divide all food into separate bowls. Crush the garlic in a special press or grate on a fine grater, chop the parsley leaves.
Heat vegetable oil in a deep frying pan or saucepan and saute the onions in it over low heat for 3 minutes, add carrots and simmer for 5 minutes, until the orange straw is lighter. Add eggplant there and simmer for 7 minutes, then bell peppers, zucchini and apple for another 2 minutes. Add celery and tomatoes to a bowl, salt the stew to taste, cover and cook for 5 minutes. Pour parsley, garlic, pepper into a dish, stir everything well and leave for 4-6 minutes.
Hearty vegetable stew with pumpkin
Ingredients:
- 1/2 small head of cauliflower (300-350 g);
- 1 carrot;
- 1 onion;
- 1 potato;
- 100 g of peas (can be frozen);
- 150 g pumpkin;
- 3 sprigs of dill;
- 1 tbsp. water;
- 1/3 tsp ground black pepper;
- salt;
- vegetable oil.
Cut the peel from the potatoes and pumpkin and cut the flesh into cubes, disassemble the cauliflower into small inflorescences. Boil water in a saucepan, add salt and add the indicated vegetables. Cook them over medium heat, covered, for 5 minutes.
Chop the carrots and onions thinly. Pass them for 3-4 minutes in vegetable oil, then put them in a saucepan with the peas. Simmer stew at low heat until all ingredients are tender, 10-15 minutes. Season the dish with pepper, salt and chopped dill at the very end of cooking.
Indian spicy vegetable stew
Ingredients:
- 4 beets;
- 3 carrots;
- 1 onion;
- 1 green chili;
- 1 clove of garlic;
- 1 tbsp. coconut milk;
- 1 tsp cumin seeds;
- 1/4 tsp. turmeric and red pepper;
- salt;
- olive oil.
Boil the beets until tender, peel off the skin and cut the root vegetables into large cubes. Chop carrots, onions and chili peppers at random, chop a garlic wedge. Fry onion and garlic in olive oil until golden brown, add cumin, red pepper and turmeric. Transfer the remaining sliced vegetables to the skillet, season with salt and simmer, covered, for 5 minutes. Pour in coconut milk and stir.
