Spicy vegetable stew

Ingredients

• 2 tablespoons olive oil
• 1 red onion
• 2 garlic cloves
• 1 cayenne chili
• 1 teaspoon ground cumin
• 2 tablespoons chopped cilantro (or parsley)
• 1 carrot
• 1 turnip
• 1 small zucchini
• 200 g potatoes
• Juice and zest of ½ lemon
• 1 glass vegetable broth (200 ml)
• Pepper
• Salt

Missing an ingredient?

• What to use instead of olive oil
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• What to use instead of cilantro
• What to use instead of dried red chili
• What to use instead of lemon
• What to use instead of turnip
• What to use instead of potatoes
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Peel the onion and cut it into 8 pieces. Peel the garlic and crush it in a mortar with the chili and a little salt. Chop the cilantro.
2. Peel the carrot and cut it into thick rounds. Peel the turnip and cut it into quarters. Slice the zucchini, and peel and cut the potatoes into thick slices.
3. Heat the oil in a pot and sauté the onion for 5 minutes.
4. Keeping the heat low, add the crushed garlic. Stir for about three minutes and add the cumin and cilantro, saving a tablespoon of cilantro for the end.
5. Add the carrot, turnip, zucchini and potatoes. Shake the covered pot so the oil coats them.
6. Add the lemon juice and zest and the broth. Season with salt and pepper to taste, cover and cook over medium heat for 20-30 minutes.
7. Take it off the heat, sprinkle with the reserved cilantro and serve.

Nutrition facts

Approximate, per serving (about 210 g). Calculated with data from USDA FoodData Central.