Sunday, April 5, 2009

Veggie Hot Pot

This is adapted from one of the many, many delicious recipes in The Garden of Vegan by Tanya Barnard and Sarah Kramer.
1 onion, chopped
4 cups vegetable stock (I used
Imagine No-Chicken Broth)
2 carrots, chopped
4 potatoes, chopped
3 cloves garlic, minced
1 T curry powder
1 t ground cumin
1/4 t cardamom
1/4 t nutmeg
1/8 t allspice
1 red chili pepper, seeded and minced
1 T grated fresh ginger
1 apple, chopped
1 cup (or more) frozen cut green beans
1 cup (or more) frozen cauliflower
2 cans chickpeas
handful of fresh cilantro, chopped
In a large, deep skillet or saucepan, saute the onions in a few tablespoons of the broth until beginning to brown. Stir in 2 cups of the stock and the carrots, potatoes, garlic, curry, cumin, cardamom, nutmeg, allspice, chili pepper, and ginger. Bring to a boil, reduce heat, and simmer 8 minutes. Add the apple, green beans, cauliflower, chickpeas, and the rest of the broth. Return to a boil, and cook 3 minutes. Stir in the cilantro. Serve with pitas or over rice.