Spicy Potato and Veggie Stew

Posted on March 10, 2022

Spicy Potato and Veggie Stew

Are you looking for recipe inspiration? Spicy Potato and Veggie Stew special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Spicy Potato and Veggie Stew What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Spicy Potato and Veggie Stew, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Spicy Potato and Veggie Stew delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Spicy Potato and Veggie Stew is 5-7 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Spicy Potato and Veggie Stew yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Spicy Potato and Veggie Stew using 20 ingredient type and 5 manufacturing steps. Here's how to make the dish.

I used Philips pressure cooker for this recipe using the stew setting. Substitute to vegan butter for vegan, gluten free and dairy free recipe.

Ingredients and spices that need to be prepared to make Spicy Potato and Veggie Stew:

  1. 1 large onion
  2. 1 tablespoon butter
  3. 7 cloves garlic
  4. 1 can cannellini beans
  5. 1 can tomatoes
  6. 1 can corn
  7. 1 can button mushroom
  8. 1 large carrot
  9. 1 red capsicum
  10. 8 small potatoes
  11. 5 cup water
  12. 3 tablespoon hoisin sauce
  13. 2 tablespoon cayenne powder
  14. 2 tablespoon garlic powder
  15. 3 tablespoon morrocan seasoning
  16. 4 bird eye's chilli
  17. Cauliflower florets (optional)
  18. 2 tablespoon potato starch
  19. 3 tablespoon water
  20. 4 eggplants

Steps to make a Spicy Potato and Veggie Stew

1
Slice eggplants in half and bake in the oven for 10 minutes or until the skin turns brown. Let it cool and then chop.
2
Sauté onion and butter until it turns translucent. Then mix in garlic and stir until brown but not burn.
3
Pour in the rest of the ingredients except baked eggplants and cover them in water. Press stew setting.
4
Let it sit for about 20 minutes and after it is done, pour in potato starch slurry.
5
Mix eggplants and serve.

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