Colombian Vegetable Stew (Cazuela de Verduras)
This Colombian Vegetable Stew is packed with vegetables, smothered in a tropical coconut sauce, and topped with fresh herbs and lime juice. Serve it just as it is, with white rice and patacones, or with a light salad. The stew is vegan and gluten-free.
Ingredients
Vegetables
- 1 white or red potato (about 250 g)
- 250 g pumpkin, ready to use
- 1/3 green plantain
- 200 g green peas frozen
- 2 handfuls of spinach, chopped
Coconut sauce
- vegetable oil
- 1/2 white onion, chopped finely
- 3 cloves of garlic, chopped finely
- 1/2 carrot, peeled and chopped finely
- 1/2 red pepper, chopped finely
- 1 tsp cumin powder
- 1 tsp dried oregano
- 1 tsp achiote seasoning omit if you can't find it; it gives the sauce a red color
- 2 bayleafs
- salt and pepper
- 2 tomatoes, chopped finely
- 1/2 l vegetable stock
- 200 ml coconut milk half a can
- 1 tbsp tomato paste
Serve with
- 2 limes, halved
- fresh cilantro, chopped
- fresh parsley, chopped
Instructions
Coconut sauce
- Cook onion and garlic in vegetable oil on medium heat for a couple of minutes until soft
- Add chopped carrot and pepper, cook on higher fire for some minutes
- Add cumin, oregano, achiote and cook mixture for 2-3 minutes until the spices are fragrant
- Add tomatoes, tomato paste, stock, coconut milk. Season with salt and pepper. Bring to a boil and turn low. Let simmer for about 20 minutes while you prepare the vegetables
Vegetables
- Clean and peel the potato, pumpkin and green plantain. Cut in bite size pieces
Assembling the stew
- When sauce cooked for about 20 minutes and the vegetables are ready to use, shortly liquify the sauce (using a hand blender). The consistency does not need to be completely smooth
- Add the 2 bayleafs, the potato, pumpkin and green plantain. Cook on a low heat, covered with a lid, until the vegetables are almost tender (15-20 minutes)
- For the last 5 minutes, add the green peas until cooked. Just before serving, stir in the spinach. Remove the bay leafs before serving
- Serve in a cazuela (unglazed earthenware pot) or a soup bowl. Sprinkle with lime juice and fresh herbs. Serve as it is, with white rice and patacones or with a light salad
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