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Quick food: Stewed vegetables by Majnouna Quick food: Stewed vegetables by Majnouna
:pointl: Check out the book!

It's amazing how much you can lift a good old vegetable stew by adding the right spices. I tried curry for this one because I wanted to warm it up, but this is wide open for experimentation. There's also no reason why other vegetables couldn't be added or substituted, but I think the tomatoes are essential here. Don't worry if it looks like way too much vegetables when you start cooking: they quickly soften and settle into their juices. If you're not in a hurry, leave it to stew longer on low heat to get even more flavour out of them.

IMPORTANT NOTE: To preserve my sanity, I no longer respond to comments if doing so serves no useful purpose.
If you leave a comment thanking me for the recipe, I am grateful to you back even if I don't respond :hug:
If you say or ask something inane, dickish or lazy you will be ignored. Read the recipe and description in full and try to use your brain before touching that keyboard.
I trust everyone here's old enough to know which they fall under, if they don't hear back from me (then again, this site never ceases to amaze me.)


More recipes in my folder: Quick Food, Not Fast Food.
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:iconthefabulousunknown:
theFabulousUnknown Featured By Owner Jun 4, 2015  Student General Artist
Just made it today and it was AMAZING!  Keep making these recipes!
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:iconmajnouna:
Majnouna Featured By Owner Jun 8, 2015  Professional General Artist
Ooh great! Enjoy! I have a whole queue of them that I'm overdue colouring...
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:iconserendipitystears:
Serendipitystears Featured By Owner Feb 2, 2014  Hobbyist Photographer
I think I'm missing something.... Is water added to the mix or will just the natural juices from the veggies be used? o_O    I don't often have the chance to stew things, so I must ask you to forgive my ignorance. ;)
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:iconmajnouna:
Majnouna Featured By Owner Feb 3, 2014  Professional General Artist
Just the natural juices :) It was weird for me the first time too, but it's amazing how much juice will come out of them. Just make sure you keep the fire on low so they don't burn before they release their water!
Reply
:iconserendipitystears:
Serendipitystears Featured By Owner Feb 3, 2014  Hobbyist Photographer
Ah! My thanks, as that was leaving me thinking I had misread the rather tasty looking instructions. ^_^
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:iconmajnouna:
Majnouna Featured By Owner Feb 4, 2014  Professional General Artist
The vegetables will also shrink when that happens, so if your pot looks way too full to stir at first, don't worry!
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:iconserendipitystears:
Serendipitystears Featured By Owner Feb 7, 2014  Hobbyist Photographer
Good to know! But I might use an oversized pot, just because people in my house can't seem to resist trying to stir my work. I have to hang out in the kitchen armed with ladles and spatula, in my attempts to get them to leave well enough alone. :)
Reply
:iconlittleizzybee:
littleizzybee Featured By Owner Sep 25, 2013
I used this recipe a couple of nights ago and it was delicious! My family enjoyed the meal, thank you so much for sharing :D
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:iconmajnouna:
Majnouna Featured By Owner Sep 26, 2013  Professional General Artist
Great!
Reply
:iconjollygolightly:
JollyGolightly Featured By Owner Sep 24, 2013  Hobbyist Traditional Artist

Ahh I liked this one a lot

It is a good and simple comfort food type of recipe :)

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:iconmajnouna:
Majnouna Featured By Owner Sep 25, 2013  Professional General Artist
Yep :)
Reply
:iconchild-of-eire:
Child-of-Eire Featured By Owner Sep 19, 2013  Hobbyist General Artist
what is a courgette?
Reply
:iconemortalcoil:
emortalcoil Featured By Owner Sep 20, 2013  Hobbyist General Artist

Here in the U.S. that vegetable is known as "zucchini".

 

BTW, I didn't know what it was either until I did a web search.  Search engines are handy for answering questions like these.

 

Doh! 

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:iconchild-of-eire:
Child-of-Eire Featured By Owner Sep 22, 2013  Hobbyist General Artist
I figured it out eventually, reading other people's comments helped. thanks!
Reply
:iconvampire-kun:
Vampire-kun Featured By Owner Sep 19, 2013
Funny, I had exactly that just yesterday.
I like to add a bit of cumin and paprika.
It also goes well with aubergine/eggplant...
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:iconmajnouna:
Majnouna Featured By Owner Sep 19, 2013  Professional General Artist
:nod:
Reply
:iconfengfuxi26:
FengFuXi26 Featured By Owner Sep 18, 2013  Student General Artist
Would you ever consider posting a couple recipes that could be made in a slow-cooker?
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:iconmajnouna:
Majnouna Featured By Owner Sep 19, 2013  Professional General Artist
This is called Quick Food...
Reply
:iconalphabetsoup314:
alphabetsoup314 Featured By Owner Sep 18, 2013  Hobbyist Digital Artist
Nice basic recipe that leaves lots of room for improvising and modification! :D

Carrots or celery might be nice to try if you sweat them in the beginning with the onion and garlic. 
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:iconmajnouna:
Majnouna Featured By Owner Sep 20, 2013  Professional General Artist
:nod:
Reply
:iconfengfuxi26:
FengFuXi26 Featured By Owner Sep 18, 2013  Student General Artist
What about parsnips? My mom puts them in soup a lot, what stage would you recommend putting them in here?
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:iconalphabetsoup314:
alphabetsoup314 Featured By Owner Sep 19, 2013  Hobbyist Digital Artist
I've never personally cooked with parsnips, but my guess is to treat them like you would carrots. :shrug: You might want want to check on that, I know nothing about how parsnips cook. 
Reply
:iconane-h:
Ane-H Featured By Owner Sep 18, 2013
This looks fantastic and I can't wait to try it out.  I do have one question.  Do you have any recommendations for substitutions of the garnish?  Never tried stewed veggies so I don't know what would tie into the dish.
Reply
:iconalphabetsoup314:
alphabetsoup314 Featured By Owner Sep 19, 2013  Hobbyist Digital Artist
Crackers! :D
Reply
:iconmajnouna:
Majnouna Featured By Owner Sep 19, 2013  Professional General Artist
You can make it, taste it and decide what would work well with it, depending on the spices you add :) The garnish is always optional anyway.
Reply
:iconfengfuxi26:
FengFuXi26 Featured By Owner Sep 18, 2013  Student General Artist
A sprig of parsley? Cleanses the palette. 
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:iconalexandraalex:
AlexandraAlex Featured By Owner Sep 18, 2013  Student Filmographer
it looks easy & delicious even when i am home alone!! but i never heard of white pepper!!
Reply
:iconalphabetsoup314:
alphabetsoup314 Featured By Owner Sep 18, 2013  Hobbyist Digital Artist
It's hotter than black pepper, but it's also... less flavourful I guess? Not quite sure how to describe it. The texture is also much finer and more powdery than black pepper (and because it is so powdery and light, it tends to fly all over the place and get in your eyes and nose :XD:)
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:iconalexandraalex:
AlexandraAlex Featured By Owner Sep 19, 2013  Student Filmographer
aha! XD
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:iconeszra01:
Eszra01 Featured By Owner Sep 18, 2013  Hobbyist Digital Artist
White pepper is really the seed of the pepper plant alone, with the darker colored skin of black pepper removed.
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:iconalexandraalex:
AlexandraAlex Featured By Owner Sep 19, 2013  Student Filmographer
aha! got it!! ;)
Reply
:iconeszra01:
Eszra01 Featured By Owner Sep 19, 2013  Hobbyist Digital Artist
It's mostly used in cream soups and white sauces, and mostly anything white that you cook to give that pepper taste that mixes in and doesn't show up in the finished product..
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:iconalexandraalex:
AlexandraAlex Featured By Owner Sep 19, 2013  Student Filmographer
*drools*!! sorry.. spices r my favorite!!
Reply
:iconeszra01:
Eszra01 Featured By Owner Sep 19, 2013  Hobbyist Digital Artist
Me too. I recently started using Chill Powder and I hope to try others too. My house has been spice poor since childhood where we only had the following. Salt, Pepper, Italian, Basil, and Oregano. He had even fewer baking spices, only cinnamon and that was it. Now I'm mostly in charge of the kitchen so I'm driving the spices as best I can.
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:iconalexandraalex:
AlexandraAlex Featured By Owner Sep 20, 2013  Student Filmographer
:)
Reply
:iconstrengthofabutterfly:
Hm! I learned a new word today! (We have a different word for courgette :P) This recipe sounds delicious! I must try it some time. Thank you so much for sharing these recipes!!!!
Reply
:iconberyl-thanh:
Beryl-Thanh Featured By Owner Sep 19, 2013
Zucchini, right? I had to look at a translator the fist time I saw this word, in France we say courgette. XD
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:iconstrengthofabutterfly:
Ahaha, yes!
Reply
:icondltrevino:
DLTrevino Featured By Owner Sep 18, 2013
this is so cool!
Reply
:icontoadadventure:
ToadAdventure Featured By Owner Sep 18, 2013  Hobbyist General Artist
We're doing a get-together at my bro's house on Friday, I should make this!! >w<
Reply
:iconbarredskylights:
BarredSkylights Featured By Owner Sep 18, 2013  Hobbyist Traditional Artist
Wow, I am very Excited for this! I can not cook well, so it is good to see some recipes that look delicious! I hope to try this soon! Also, the art is very good. I love pictures to go along with instructions. :D
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:iconmajnouna:
Majnouna Featured By Owner Sep 23, 2013  Professional General Artist
Enjoy :D
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:iconzutara002:
zutara002 Featured By Owner Sep 18, 2013  Hobbyist
Do we have to add the egg I'm allergic to them
Reply
:iconcakhost:
cakhost Featured By Owner Sep 18, 2013  Hobbyist General Artist
I don't think you need to. It says the egg is garnish, which usually means something is added to make the meal look nice.
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:iconzutara002:
zutara002 Featured By Owner Sep 18, 2013  Hobbyist
Ok
Reply
:icondragonfire-fairy:
Dragonfire-fairy Featured By Owner Sep 18, 2013  Hobbyist Photographer
I wish you'd put out a little book, that'd make me so happy. Your spice rack picture could be the cover!
Reply
:iconmajnouna:
Majnouna Featured By Owner Sep 18, 2013  Professional General Artist
It says at the bottom...
Reply
:icondragonfire-fairy:
Dragonfire-fairy Featured By Owner Sep 19, 2013  Hobbyist Photographer
omg I'm such a spaz. Proof that when you think you don't fall into the inane, dickish or lazy categories... you probably do... >_<
Reply
:iconmajnouna:
Majnouna Featured By Owner Sep 20, 2013  Professional General Artist
lol
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