Saturday, October 16, 2021

Comforting Veggie Stew

This is a vegan, comforting veggie stew and is our family favorite. We love this rice noodles. This can be served as such too, if you are reducing carb intake. The creaminess of coconut adds a silky touch. 

This soup has some similarities to tamarind based Indian soups or curries as well as tamarind based Filipina, Thai, or Myanmar soups. Nan Gyi Thoke and Ohn No Khauk Swe but with tamarind and  use a similar coconut milk curry. The added spices make it a lot different from this soup. The hint f coriander reminds the Vietnamese Pho broth. Add some more coconut milk if you want it extra creamy. If you do not have tamarind, at the end add lime juice to balance the taste.

Veggies and garbanzos make it a filling meal. The flavors are balanced by addition of fresh ground spices and cayenne oil. This adds to the spicy kick. This can be added as per preference. There is tamarind extract used in this recipe. The leftovers can make next daylunch or dinner. Just rehet gently and serve. These taste amazing with garlic bread too.

We are sharing comforting stews this month. Sue of Palatable Pastime is hosting this month's event in our #SaturdaySoupSwappers group.  Every third Saturday of the month we share soup recipes based on a chosen theme. Thanks, Sue!

serves 4 to 6

Water - 5 cups
Onion - 2/3 cup, sliced
Ginger - 1 tsp, minced
Garlic - 1 tsp, minced
Coconut oil - 2 tbsp
Carrots - 2/3 cup, sliced
Beans - 2/3 cup, 1-in pieces
Potatoes - 1 cup, small cubes
Pumpkin - 1 cup, cuned
Bell pepper - 1 cup, cubed, any color
Garbanzo beans - 1 cup, cooked
Salt - 1 and 3/4 tsp
Turmeric-  1/4 tsp
Cayenne - 1 and 1/4 tsp
Tamarind paste - 2 and 1/2 tsp
Peas - 1/4 cup, frozen
Edmame - 1/4 cup, frozen
RiceNoodles - 100g, cook according todirections.

To dry roast and grind

Coriander seeds - 1 tsp
Fennel seeds - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek - 1/8 tsp
Whole black pepper - 1/2 tsp

To garnish

Cilantro - 2 tbsp, chopped
Green onions - 2, sliced
Freid onions - 2 tbsp (optional)
Peanuts - 3 -to 4 tbsp, toasted


Roast the spices and grind to a powder. Set aside.

Heat a tablespoon coconut oil in a Dutch oven or soup pot. Add the onions, garlic, and ginegr, saute for 4-5 minutes, till the onions turn translucent.

Add the carrots, beans, bell peppers, and potatoes. Saute for a minute or two, add 5 and 1/2 cups water, simmer for 6-7 minutes.

Add the pumpkin, peas, and edmame, followed by salt, turmeric, cayenne, and ground spce powder. Mix and simmer for 4-5 minutes.

Add half cup coconut milk, bring to a gentle boil. Switch off the flame and set aside.

Heat a tablespoon coconut oil in a pan, add 3/4 ts cayenne, fry for a minute. Set aside.

To assemble: Ladle soup into bowls, top with peanuts, coriader, coconut, and peanuts. Drizzle a little of chili powder oil. Add noodles if preferres. Serve immediately.

Soup Swappers: Comforting Stews


  1. What a gorgeous stew...great way to eat a rainbow.

  2. I love everything about this stew. Those noodles! The flavors!!

  3. Such a creamy and pretty stew. Great suggestion on adding lime juice.