Vegetable stew with cheese
When it is harvest season and a lot of fresh delicious veggies are available, it is very easy to make a rich and filling dinner without meat. The cheese is what helps create the full flavor and the pickle is just a great addition to make it the perfect vegetarian dish!
I borrowed this recipe from friends that are lifelong vegetarians and have figured out a way to feed their always hungry meat-eating friends that come over for dinner parties 😆
8 medium new potatoes
8 medium carrots
1 cauliflower or cabbage head
1 medium eggplant
1 medium squash
4 medium tomatoes
200 g fresh yellow wax beans
150-200 g fresh peas
2 medium onions
1 garlic clove
1 tbsp cumin
2 tbsp Indian spices garam masala (cumin, nutmeg, cinnamon, cardamom, cloves, etc)
200 g cottage cheese
Seasonal greens (thyme, parsley, basil, dill)
1 chili pepper
100 g butter for cooking
4 tbsp olive oil
1 cup boiling water
Salt and pepper
1. Wash all the veggies, peel the potatoes and carrots and cut into medium pieces. Cut the eggplant (and immediately place in water so it doesn’t brown), squash, tomatoes and cauliflower similarly.
2. Cut the ends off the wax beans and cut them in half (or three pieces if the beans are very large). Peel the peas, peel and cut the onion and leave the garlic cloves separated but unpeeled.
3. Wash and pat dry the greens and then chop finely. Deseed the chili and chop finely, leave the seeds if you want it spicier.
4. On medium heat place a cast iron pot and melt half of the butter, watch for it not to burn. Cook the onions, later the garlic cloves with the peel still on, chili pepper and the spices (cumin and masala).
5. Once the onions are transparent, remove the garlic cloves, add olive oil and start gradually adding the veggies. Carrots first, then potatoes, stir and after 3-5 min add cauliflower and wax beans. Watch for the stew not to get too dry and add boiling water if and when necessary. Add the rest of the vegetables and sautée until everything is soft.
6. While stewing the veggies, add the greens gradually. When almost done, add the cooked garlic cloves and cheese (cut in pieces). Add salt and pepper to taste.
7. Once the stew is ready, stir in the rest of the butter and sprinkle greens on top.
8. Serve with pickles, if desired.
Recipe: Ārija Avota
Photo: Ieva Andersone
