For an easy, meat-free dinner, you can't go past Curtis Stone's Mexican-style veggie stew. Full of delicious warming flavours, it will be your new go-to dish in the cooler months.
- Serves8
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 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, 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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Using kitchen string, tie thick stems at base of coriander and separate from the tender stems. Chop the tender stems and leaves.Step 2
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.Step 3
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.Step 4
Divide vegetable mixture among serving bowls. Serve with tortillas.
Recipe tip
Serve with sliced avocado and coriander sprigs.
Waste wise: 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.
Curtis Stone's Mexican-style veggie stew
- Serves8
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 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, 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
Description
For an easy, meat-free dinner, you can't go past Curtis Stone's Mexican-style veggie stew. Full of delicious warming flavours, it will be your new go-to dish in the cooler months.
Method
Step 1
Using kitchen string, tie thick stems at base of coriander and separate from the tender stems. Chop the tender stems and leaves.Step 2
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.Step 3
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.Step 4
Divide vegetable mixture among serving bowls. Serve with tortillas.