Courgettes, or zucchini, taste best in this stew! It’s a perfect recipe for Autumn – I couldn’t recommend it enough. I always pair with rice and yoghurt on the side, and this combination never disappoints. Try something new and give this courgette stew a go – you will not look back…
The Simple Ingredients:
This stew is great because it uses up all of the spare vegetables in my fridge! Whether it’s pepper, potato, carrot or celery, I chop it up and it works wonders. I’d say that peppers are the only essential veg in this recipe, but more is always better.
How to make the stew?
Dice the onions and caramelise them in a pot with the olive oil. Add the sun-dried tomato paste and cook until brown, stirring regularly. Peel the carrot and potatoes and chop them finely, along with the pepper and garlic. Chop into pieces no bigger than 1 cm.
Add into the pot and cook for 5 minutes. Chop the courgettes and add into the pot. Add the boiling water and the seasonings, and close the lid of the pot. Cook for 40 minutes on low heat. Enjoy!
Courgette & Vegetable Stew
Ingredients
- 3 courgettes
- 5 baby potatoes
- 2 carrots
- 1 red pepper
- 1 onion
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp sun-dried tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 200 ml boiling water
Instructions
- Dice the onions and caramelise them in a pot with the olive oil. Add the sun-dried tomato paste and cook until brown, stirring regularly. Peel the carrot and potatoes and chop them finely, along with the pepper and garlic. Chop into pieces no bigger than 1 cm.
- Add into the pot and cook for 5 minutes. Chop the courgettes and add into the pot. Add the boiling water and the seasonings, and close the lid of the pot. Cook for 40 minutes on low heat. Enjoy!