Curry Vegetable Stew Recipe

Curry Vegetable Stew

This curry vegetable stew is easy to make. It’s one of my go-to recipes when I’m just not in the mood to prepare an elaborate dish. It has many variations but this list of ingredients is my favorite so far. I originally learned this recipe from my mom. It’s a Middle Eastern dish called Yakhnet Khodra. It reminds me so much of airplane food. I once had something similar while being on a plane and it was really yummy. I’ve experimented with adding certain seasonings to it and I finally figured out what makes it taste really good. And this is where I share the recipe with you!

Vegan Curry Vegetable Stew Recipe

  • 3 medium potatoes
  • 3 medium tomatoes
  • 1/2 cup green peas
  • 1 cup chopped spring onion
  • 1 tablespoon curry powder
  • 1 tablespoon garlic powder
  • 1 pinch allspice
  • 1 pinch salt (to taste)
  • 2 cups water
  1. 1- Peel and cut potatoes into medium-sized pieces and dump them into a pot.
  2. 2- Chop up tomatoes and add to pot.
  3. 3- Add the rest of the ingredients and mix them all together.
  4. 4- Place pot on the stove and bring to the boil.
  5. 5- Let it simmer over low heat for 30-45 minutes or until the liquid becomes gooey and the potatoes mushy.
  6. Note: Gently stir every once in a while.
  7. 6- Serve.

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