This delicious stew is a blend of Ugandan flavors, with a savory base and a hint of spice. It's perfect for a cozy night in, and sure to be a hit with the whole family.
Ingredients
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2 cups diced tomatoes
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1 cup diced onion
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2 tbsp chopped garlic
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1 tbsp curry powder
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1 tbsp cumin
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0.5 tsp cayenne pepper
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0.5 tsp salt
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1 cup chopped carrots
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1 cup chopped celery
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1 cup diced potatoes
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1 cup diced bell pepper
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1 cup diced zucchini
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1 cup diced eggplant
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2 cups vegetable broth
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1 can coconut milk
Vegetarian
stew
Ugandan
Main Course
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- short description
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Heat a large pot over medium-high heat. Add the onions and garlic and cook until softened, about 5 minutes.
Add the curry powder, cumin, cayenne pepper, and salt. Cook for another minute, stirring constantly.
Add the carrots, celery, potatoes, bell pepper, zucchini, and eggplant. Cook for about 10 minutes, stirring occasionally.
Add the diced tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for about 30 minutes, until the vegetables are tender.
Stir in the coconut milk and cook for another 5 minutes. Serve warm.
- detailed description
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Step 1: Heat a large pot over medium-high heat. Add the onions and garlic and cook until softened, about 5 minutes.
Step 2: Add the curry powder, cumin, cayenne pepper, and salt. Cook for another minute, stirring constantly.
Step 3: Add the carrots, celery, potatoes, bell pepper, zucchini, and eggplant. Cook for about 10 minutes, stirring occasionally.
Step 4: Add the diced tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for about 30 minutes, until the vegetables are tender.
Step 5: Stir in the coconut milk and cook for another 5 minutes. Serve warm.
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