Curried Vegetable Stew with Clementine Salsa
This stew has intense flavor and a marvelous texture. The fruity salsa adds a refreshing kick. The stew may be frozen, but not the salsa.
Nutrition
Calories: 410 kcalCarbohydrates: 82 gProtein: 18 gFat: 3 gSodium: 840 mgFiber: 17 g
Ingredients
- 1 Tbsp. grated clementine zest
- 8 clementines peeled and sectioned, sections cut into thirds
- ¼ cup freshly squeezed clementine juice or orange juice
- 1 Granny Smith apple peeled, cored and cut into 1/2-inch dice
- 1 Jalapeno seeded and finely diced
- 3 cloves garlic minced
- 1 bunch scallions white and green parts, finely sliced
- 2 tsp. sugar
- 2 tsp. olive oil
- 1 large onion diced
- 1 cup sliced mushrooms
- 2 Tbsp. grated fresh ginger
- 2 tsp. garam marsala or curry pwder
- ½ tsp. freshly found black pepper or to taste
- 2 Tbsp. Inspirations Wasabi Ginger Mustard
- 1 28-oz. can diced tomatoes
- 2 large potatoes peeled and cut into 1/2-inch dice
- ½ head cauliflower cut into bite-sized pieces
- 1 14-oz. can low-sodium vegetable broth
- 1 cup green beans cut into 1-inch pieces
- 1/2 16-oz. pkg. petite-style frozen peas
- 1 tsp. kosher salt or to taste
- ¼ cup finely chopped cilantro
Instructions
- Note: In a rush? Use jarred minced ginger and precut vegetables, available in the Produce department.
- 1. Prepare salsa. In a medium bowl, combine all ingredients. Mix well, cover, and chill until ready to serve (can be made up to a day in advance).
- 2. Prepare stew. Heat oil in a large soup pot over medium heat. Add onion and cook until soft, about 3 to 4 minutes. Add mushrooms and cook until they begin to release their liquid, about 5 to 6 minutes.
- 3. Add ginger, garlic, garam masala or curry powder, black pepper, Wasabi Ginger Mustard, and tomatoes. Stir well to distribute spices, then cook for 3 minutes.
- 4. Add potatoes and cauliflower and pour in broth. Bring to a boil over medium-high heat, then lower heat, cover, and simmer until potatoes are just barely tender, about 10 minutes.
- 5. Add green beans and peas to pan and bring to a boil. Maintain a simmer over medium-high heat and cook, uncovered, for 5 more minutes, until potatoes are tender when pierced with the tip of a knife. Stir in salt and cilantro and cook for 2 more minutes.
- 6. Ladle stew into bowls. Top with a spoonful of clementine salsa and serve remaining salsa in a bowl on the side.
- Source: Hannaford fresh Magazine, January - February 2009