Vegetarian vegetable stew with cauliflower
Simple vegetarian vegetable stew.
Vegetarian vegetable stew with cauliflower. A quick, rich, and filling tandoori masala vegetable stew packed with carrots, cauliflower, and zucchini.
Preparation
Finely chop the onions. Peel the carrots and thinly slice them. Cut the zucchini into cubes and the cauliflower into florets.
Cook the rice according to the instructions on the package.
Meanwhile, heat the olive oil in a Dutch oven. Sauté the onion until translucent. Add the cauliflower florets, carrot slices, and pumpkin cubes. Cook over medium heat for about 5 minutes, stirring regularly.
Deglaze with the coconut milk and add the diced zucchini, raisins, and World Spice Blend - Tandoori Masala. Simmer the vegetable stew over low heat with a lid on, until al dente or cooked through, about 5 to 10 minutes.
Ingredients
- ½ bloemkool
- 300 g bospeen
- 400 g voorgesneden pompoenblokjes
- ½ courgette
- 400 ml kokosmelk light
- 75 g rozijnen
- 300 g bruine rijst, zilvervliesrijst of andere rijst naar keuze
- 2 uien
- 2 el World Spice Blend - Tandoori Masala
- 3 el olijfolie
Supplies
- Casserole
