Fall Favorites: Curried Potato & Zucchini Stew
Fall Favorites: Curried Potato & Zucchini Stew
Happy November! We are serving up this hearty and absolutely delicious Curried Potato & Zucchini Stew as our signature dish of the month today 😋. As the nights gradually become longer and the chilly air inevitably forces us to cozy up indoors in the Western Hemisphere, it's natural to gravitate towards foods that bring both warmth and comfort. This heart-warming and wholly vegetarian stew definitely fully delivers in that department - it comes packed with unbeatable flavor and is guaranteed to instantly warm you up on a cold Autumn night. This recipe provides an alternative way to cook the ever-versatile potato, and while zucchini is traditionally considered a Summer vegetable, it pairs beautifully with the rest of the ingredients to create a delightfully fulfilling and wholesome one-pot meal.
For this recipe, first peel and slice one whole bag of red potatoes into medium-sized pieces - you want to make sure the slices are large enough to ensure they don't end up too mushy once fully cooked. Be sure to fully submerge the potatoes in cold water to prevent oxidation. Next, prepare a medley of base vegetable for the stew - dice 1 red onion, 4 small tomatoes, and cut 3 large carrots into round medallions as pictured above. Finally, slice 3 large green zucchinis into round slices as well and set these aside in a separate bowl.
Next, place a large pot under medium heat and pour about 3 tablespoons of olive oil into it to start warming up. Stews are all about creating layers of flavor - to prepare the base, sauté the diced red onions and tomatoes for about 5 minutes until they are fully blended and start to develop a brown coating on the bottom of the pot. Then pour in 2 cups of frozen peas and the round carrot slices. Season this base generously with 1 teaspoon each of ground black pepper, smoked paprika, salt, and the secret ingredient which takes this stew up a notch - warm and colorful madras curry.
Allow this to cook down for 5 minutes before adding the sliced zucchini slices and potatoes - create another layer of flavor by adding 1/4 teaspoon of ground black pepper and salt to taste. Let this cook down for another 5 minutes minutes then add about 1 cup of vegetable stock or water as needed once the ingredients start to coat the bottom of the pot. Do not cover the pot as this will end up steaming the vegetables and dull the overall flavor of the dish. Continue to stir and add liquid as needed and allow the stew to simmer slowly under medium heat for about 15 - 20 minutes until the potatoes are tender and fully cooked through. This one-pot dish is easy to prepare and makes a great addition to any home menu - serve hot as a main dish with bread of your choice or savor it all on its own as a full meal. Enjoy! 😍💖
