Happy FriYay, fam!!! I hope we are all doing… actually, you know what? No need to pretend. We all know how winter has been treating us lately, so I will leave it right there. Now that I have finally arrived, we can officially begin today’s very important food meeting. No long speeches, no unnecessary delays—straight to business! Today’s superstar is: Ginger & Garlic Vegetable Stew. Yaaayyy!!! Guys, when I woke up this morning, I woke up feeling like I was ready to fight winter itself. Not physically, of course—we are peaceful people over here. But I looked outside, felt that cold air, and thought, “If winter wants to be this harsh, then our food needs to fight back!” Since we did soup on Wednesday, I thought about what else would warm us up properly. That’s when this Ginger & Garlic Vegetable Stew came to mind. I made ginger and garlic the stars of the show because, honestly, flu season is here and not leaving anytime soon. We need all the backup we can get! Now, I know some of you were probably expecting a big, hearty meaty stew. But today we are making sure nobody gets left behind. I want all of us, including my vegetarians in this household to enjoy this meal. Alright, enough talking, let me show you how to make it! How to make Ginger & Garlic Vegetable Stew Serves: 6 people Ingredients: 2 tablespoons cooking oil 1 large onion, chopped 3 cloves garlic, crushed 2 tablespoons fresh ginger, grated 2 carrots, sliced 3 medium potatoes, cubed 1 cup cabbage, chopped 2 tomatoes, chopped 2 tablespoons tomato paste 1 teaspoon curry powder 1 teaspoon paprika ½ teaspoon turmeric ½ teaspoon black pepper 1 vegetable stock cube 2 cups water Salt to taste Fresh coriander or parsley (optional) Method: Sauté the aromatics: Heat the oil in a pot. Add the onion and cook until soft. Stir in the garlic and ginger and cook for about 2 minutes. Add the spices: Mix in the curry powder, paprika, turmeric and black pepper. Stir well for about 30 seconds. Add the vegetables: Add the carrots, potatoes, cabbage, tomatoes and tomato paste. Stir until everything is coated with the spices. Simmer: Add the stock cube and water. Cover the pot and simmer over low heat for 35–40 minutes, or until the vegetables are tender and the stew has thickened. Serve: Serve hot with soft pap, steamed rice or fresh bread.Tips:*Fresh ginger gives the stew its warming flavour, so use it if you can.*Add a chopped green chilli if you enjoy extra heat.*If the stew becomes too thick, add a little warm water while it cooks.**The flavours become even richer the next day.HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Chicken & Vegetable Soup Post navigation Today’s Tasty Pick: Chicken & Vegetable Soup
