All Time Top 25 Vegetable Stew Recipes

16. Summer Vegetable Curry

Ingredients

STEW

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 poblano pepper, diced
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder (or to taste)
• 1 teaspoon cumin powder (or to taste)
• Few sprinkles red pepper flakes

VEGETABLES OF CHOICE, for example:

• 1 eggplant, trimmed & cubed (skin left on is fine)
• 1 bell pepper (my preference, here, is a green pepper)
• 1 zucchini or yellow squash, diced
• 1/2 pound green beans, trimmed & snapped in lengths
• 1/2 pound fresh okra, trimmed & cut in short lengths
• 3 large summer tomatoes, cored & diced
• 2 ears corn, kernels sliced off and the cob “milked” with the flat edge of a knife
• Salt & pepper to taste

GREEK YOGURT SAUCE with CUMIN & HONEY, OPTIONAL (omit for Vegan & Whole30)

• 1/4 cup Greek yogurt
• 1/2 teaspoon cumin
• 1 tablespoon honey

Instructions

1. STEW In a large skillet or Dutch oven, heat the oil over MEDIUM HIGH until shimmery. Add the onion, garlic and ginger as they’re prepped, stirring to coat with fat with each addition. Stir in the spices and let cook for 2 – 3 minutes. Add remaining vegetables as they’re prepped. Season generously. Reduce heat to MEDIUM, cover and let cook for 10 – 15 minutes until the vegetables are done but crisp-tender. Adjust seasoning and serve. Can be made ahead of time and refrigerated. Can be served hot or cold.
2. GREEK YOGURT SAUCE Stir together sauce ingredients and drizzle over stew.

Recipe Source