Parsi Vegetable Stew
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Ingredients
- 150 g carrots, sliced
- 250 g maris piper potatoes, peeled and cubed
- 100 g fine green beans, trimmed
- 100 g frozen peas
- 300 ml coconut milk
- 1 onion, finely chopped
- 3 garlic cloves
- 1 cinnamon stick
- 3 whole cloves
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 5.6 g
- Carbohydrate
- 21.3 g
- of which sugars
- 7.2 g
- Fat
- 22.2 g
- of which saturates
- 13.7 g
- Fibre
- 6.2 g
- Salt
- 0.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the cinnamon stick and cloves for 30 seconds, then add the chopped onion and cook over medium heat for 7 minutes until soft.
- 2
Add the garlic and cook for 1 minute, then add the potatoes, carrots and green beans.
- 3
Pour in the coconut milk and 200ml water, bring to a simmer, cover and cook for 18 minutes until the vegetables are nearly tender.
- 4
Stir in the frozen peas and cook for a further 4 minutes.
- 5
Season to taste and scatter with the chopped coriander before serving with rice.
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