Curtis Stone's Mexican-style veggie stew
Dive into a bowl of tasty Mexican-style veggie stew. Served with crispy corn tortillas, it’s a great dinner idea for cooler nights.
- 1 bunch coriander
- 1/4 cup (60ml) extra virgin olive oil
- 1 brown onion, coarsely chopped
- 1 poblano chilli, finely chopped
- 4 garlic cloves, finely chopped
- 400g can crushed tomatoes
- 300g jar tomato salsa
- 8 cups (2L) salt-reduced vegetable stock
- 400g baby Carisma potatoes or baby white potatoes, quartered
- 3 cups (250g) thickly sliced green cabbage
- 1 bunch kale, tough stems removed, leaves torn
- 1/2 head cauliflower, cut into florets
- 2 zucchini, cut into 2cm rounds
- 1 lime, juiced
- Vegetable oil, to shallow-fry
- 8 corn tortillas
Using kitchen string, tie thick stems at base of coriander and separate from the tender stems. Chop the tender stems and leaves.
Heat the olive oil in a large saucepan over medium-high heat. Add onion and chilli and cook, stirring frequently, for 5 mins or until just tender. Add the garlic and cook for 1 min. Stir in the tomatoes, salsa, stock, 2 cups (500ml) water, tied coriander stems, potatoes, cabbage, kale, cauliflower and zucchini. Bring to the boil over medium heat. Reduce to a simmer. Cook, partially covered, for 35 mins or until vegetables are tender. Stir in chopped coriander and lime juice. Remove and discard coriander stems.
Meanwhile, in a medium frying pan, add enough vegetable oil to come 1cm up the side of the pan. Heat to 75°C over medium heat (when oil is ready, a small piece of tortilla sizzles as soon as it hits the oil). Add 1 tortilla and cook, turning once, for 1-2 mins each side or until golden and crispy. Transfer to a plate lined with paper towel. Sprinkle with salt. Repeat with remaining tortillas.
Divide vegetable mixture among serving bowls. Serve with tortillas.
Serve with sliced avocado and coriander sprigs.
You can add a variety of veggies in this stew. Corn kernels or a few cherry tomatoes can be added, or you can use any chillies and capsicums you like.