Clay Pot Curried Winter Vegetable Stew (Clay Pot Recipe)

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Clay Pot Curried Winter Vegetable Stew

 

1 tablespoon extra virgin olive oil

1 large onion, peeled and thinly sliced

4 cloves garlic, chopped

1 tablespoon curry powder

1 teaspoon ground, toasted cumin

1/4 teaspoon cayenne pepper

1 16-ounce can tomatoes, seeded and chopped, with

juice

2 cups vegetable stock

kosher salt and freshly ground black pepper to taste

3 medium parsnips, peeled, and cut into 1-inch chunks

3 medium to large carrots, peeled and cut into 1-inch

chunks

1 medium rutabaga, peeled and cut into 1-inch chunks

3 medium turnips, peeled and cut into 1-inch chunks

1 pound wedge winter squash, peeled and cut into

1-inch chunks

1 bulb fennel, trimmed, and cut into sixths,

lengthwise

1 pound can chick peas, rinsed and drained

2 tablespoons chopped fresh mint or parsley, for

garnish

1 tablespoon toasted sesame seeds, for garnish

 

Soak the clay pot in cold water 15 minutes. In a large

saucepan, heat the olive oil and sauté onion until it

just starts to turn color. Add garlic, curry, cumin

and cayenne and cook a few minutes, stirring, so that

garlic does not burn. Add tomatoes, stock and salt and

pepper to taste. Bring to a boil and simmer 10

minutes.

Meanwhile, in a large bowl, toss vegetables with salt

and pepper. Fold in chick peas and put in the clay

pot. Pour stock mixture over. Put in a cold oven and

turn the heat to 450 degrees.

Bake, covered, 1 hour or until all vegetables are

tender. Garnish with parsley and sesame seeds and

serve in soup plates with good, country bread or over

couscous or basmati rice.

Serves 4.