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Curried Vegetable Stew with Clementine Salsa
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Curried Vegetable Stew with Clementine Salsa
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 35 minutes
Prep Time:
 30 minutes
Cook Method:
 stove top
Cook Temp:
 medium
Directions:
.................................................................................
This stew has intense flavor and a marvelous
texture. The fruity salsa adds a refreshing kick.
The stew may be frozen, but not the salsa.

Note: In a rush? Use jarred minced ginger
and precut vegetables, available in the Produce
department.

Clementine salsa
1 tbsp. grated clementine zest
8 clementines, peeled and sectioned,
sections cut into thirds
1/4 cup freshly squeezed clementine juice
or orange juice
1 granny smith apple, peeled, cored and
cut into 1/2-inch dice
1 jalapeño, seeded and finely diced
1 clove garlic, minced
1 bunch scallions, white and green parts,
finely sliced
2 tsp. sugar

Vegetable stew
2 tsp. olive oil
1 large onion, diced
1 cup sliced mushrooms
2 tbsp. grated fresh ginger
2 cloves garlic, minced
2 tsp. garam masala or curry powder
1/2 tsp. freshly ground black pepper, or
to taste
2 tbsp. inspirations Wasabi ginger Mustard
1 (28-oz.) can diced tomatoes
2 large potatoes, peeled and cut into
1/2-inch dice
1/2 head cauliflower, cut into bite-sized
pieces
1 (14-oz.) can low-sodium vegetable broth
1 cup green beans, cut into 1-inch pieces
1/2 (16-oz.) pkg. petite-style frozen peas
1 tsp. kosher salt, or to taste
1/4 cup finely chopped cilantro

1. Prepare salsa. In a medium bowl, combine
all ingredients. Mix well, cover, and
chill until ready to serve (can be made up
to a day in advance).
2. Prepare stew. Heat oil in a large soup
pot over medium heat. Add onion and
cook until soft, about 3 to 4 minutes. Add
mushrooms and cook until they begin
to release their liquid, about 5 to 6
minutes.
3. Add ginger, garlic, garam masala or curry
powder, black pepper, Wasabi Ginger Mustard,
and tomatoes. Stir well to distribute
spices, then cook for 3 minutes.
4. Add potatoes and cauliflower and pour
in broth. Bring to a boil over medium-high
heat, then lower heat, cover, and simmer
until potatoes are just barely tender, about
10 minutes.
5. Add green beans and peas to pan and
bring to a boil. Maintain a simmer over
medium-high heat and cook, uncovered,
for 5 more minutes, until potatoes are
tender when pierced with the tip of a knife.
Stir in salt and cilantro and cook for 2 more
minutes.
6. Ladle stew into bowls. Top with a spoonful
of clementine salsa and serve remaining
salsa in a bowl on the side.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
1 Tbs Fresh clementine peel, zested
8 ea Fresh clementines
1/4 cup Fresh orange juice
1 ea Diced granny smith apple
1 ea Jalapeno pepper, seeded, chopped
3 ea Garlic clove, minced
1/2 cup Scallions, white and light green parts, thinly sliced
2 tsp Sugar
2 tsp Olive oil
1 ea Large onion, diced
1 cup Fresh sliced mushrooms
2 Tbs Grated fresh ginger root
2 tsp spice, garam masala
1/2 tsp Black pepper, freshly ground
2 Tbs Hannaford Inspirations Wasabi Ginger Mustard
28 oz Canned tomatoes, diced
2 ea Large potatoes
1/2 ea Fresh medium cauliflower head, 5-6"
14 oz Low sodium vegetable broth
1 cup Snap Beans, green, cut, fresh, FDA
8 oz Baby peas, frozen
1 tsp Kosher salt
1/4 cup Finely chopped fresh cilantro


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