Vegetable Stew

by **gina68gt** Mon Nov 02, 2020 3:08 pm

Ingredients

100 grams shallots
2 garlic cloves
1 red chile pepper
150 grams carrots
150 grams celery (with green leaves)
500 grams green beans
80 grams dried apricots
500 grams tomatoes
100 grams rice noodles

salt
3 tablespoons olive oil
½ tablespoon curry powder
2 teaspoons tomato paste
1 ⅕ liters vegetable stock
1 cinnamon stick
10 sprigs cilantro leaf
5 tablespoons dry sherry

olive oil (for drizzling)

Preparation steps

Peel and cut shallots and garlic into thin slices. Cut chilies in half lengthwise, remove seeds and cut crosswise into thin strips. Peel carrots, cut crosswise into 5 mm (approximately 1/4 in) thick pieces. Rinse and trim celery, remove leaves and set aside. Cut celery crosswise into pieces 5 mm (approximately 1/4 in) thick. Rinse beans, trim and cut in half crosswise. Cut the apricots into coarse pieces. Blanch tomatoes, remove skin and quarter. Remove the seeds, cut into quarters again.

Cook noodles in boiling salted water according to package directions. Drain in a colander, rinse in cold water and drain well.

Heat olive oil in a saucepan, sauté shallots and garlic until soft. Add chilies, curry and tomato puree and sauté 1 minute. Add vegetable stock and cinnamon stick and bring to a boil.

Add carrots, celery, beans and apricots. Cook the stew over medium heat for 15-20 minutes.. After 10 minutes, add the tomatoes. Remove cilantro leaves and chop coarsely. Add rice noodles, cilantro and celery leaves just before the end of cooking. Season with salt and sherry.

Serve stew in bowls, drizzled with a little olive oil.