This vegetable stew is a cozy dish for two that highlights the best of late-summer, early-fall produce. Simmered with warm spices and a savory broth, the vegetables become tender and absorb the flavors of the broth. It’s delicious served with warm naan on the side for dipping .
Fall Vegetable Stew
This vegetable stew is a cozy dish for two that highlights the best of late-summer, early-fall produce. Simmered with warm spices and a savory broth, the vegetables become tender and absorb the flavors of the broth. It’s delicious served with warm naan on the side for dipping .
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced (1 tablespoon)
- 1 medium yellow onion chopped (1 cup)
- 2 cups butternut squash peeled, seeded and cubed (½-inch; 1 small squash)
- 1 small zucchini cut into ½-inch half-moons (1½ cups)
- 1 medium carrot peeled and cut into 1-inch rounds (½ cup)
- 1 small red bell pepper cut into 1-inch pieces (¾ cup)
- 1 medium tomato chopped (1 cup)
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground turmeric
- 2 cups unsalted vegetable broth
- ½ teaspoon grated lemon zest
- 1 tablespoon lemon juice
- Chopped fresh cilantro for garnish optional
Instructions
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add minced garlic and chopped onion; cook, stirring, until fragrant and softened, 1 to 2 minutes. Add cubed butternut squash and the prepped zucchini, carrots, bell pepper and tomato; cook until the vegetables are starting to soften, 3 to 5 minutes. Add ½ teaspoon each coriander, cinnamon, paprika and salt, and ¼ teaspoon each pepper and turmeric.
- Add 2 cups broth; stir and bring to a gentle boil over medium-high heat. Reduce heat to maintain a gentle simmer. Cover and simmer, stirring occasionally, for 30 minutes.
- Increase heat to a lively simmer; cook, uncovered, until the liquid is thick and reduced, 10 to 15 minutes. Add ½ teaspoon lemon zest and 1 tablespoon lemon juice; stir to combine. Garnish with cilantro, if desired.
