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Healthy Vegetable Stew

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Easy, healthy vegetable stew with cumin, coriander, and turmeric to enhance the flavor of the veggies without overpowering. Low fat and gluten free, and without garlic, onion, or tomato, it fits into any Weight Watchers, Paleo, autoimmune, or gastritis diet protocol.

Vegetable Stew in pot

Prepping the veggies is so zen and positive and will bring you joy!

Chopped butternut, zucchini, sweet potato, cauliflower in pot

I love the natural sweetness of the sweet potato, carrots, and butternut squash, and the zucchini and cauliflower lighten it up.

Sauteeing the leeks adds depth of flavor, or you could substitute chopped onions.

This recipe is so simple and easy

  • Cube the veggies so they cook at the same rate.
  • Don’t cut the zucchini or cauliflower too small or they will get mushy.
  • For curried veggies, substitute a teaspoon of curry powder for the cumin, coriander, and turmeric.
  • Bloom the spices in olive oil.
  • Add a cup of water or low sodium vegetable broth and simmer for 15 – 20 minutes until tender and the flavors come together.
  • Tastes even better the next day.
  • Freeze in small container for on-the-go healthy meals or snacks.

Please tag @ornabakes if you make it 😘

Healthy Vegetable Stew

Orna
This easy, healthy vegetable stew has cumin, coriander, and turmeric which enhance the flavor of the veggies without overpowering. Naturally low fat and gluten free, and without garlic, onion, or tomato, it fits into any Weight Watchers, Paleo, autoimmune, or gastritis diet protocol.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • teaspoon turmeric
  • Kosher salt
  • 1 leek, white and light green parts, sliced
  • 1 bunch young carrots, peeled and sliced
  • 2 medium sweet potatoes, peeled and cubed
  • 2 large zucchini, cut into quarters lengthwise and sliced
  • 1 small cauliflower, cut into medium florets

Instructions
 

  • Heat a large Dutch oven or heavy bottom saucepan over medium-low heat. Add the olive oil and when hot add the spices. Cook until fragrant, stirring often, about 30 seconds. Add the leeks and cook until soft and fragrant, stirring often and being careful not to brown. 
  • Add all veggies, 1 cup water and 1/2 teaspoon salt. Bring to a boil over high heat, cover and lower heat to simmer. Cook 15 – 20 minutes until tender. Check seasoning and add salt if it needs more flavor. 
  • Tastes even better the next day. Refrigerate up to 4 days or freeze for 3 months.
    Enjoy! 😊  Please tag @ornabakes if you make it 😘

 

 

*This post may contain Amazon Affiliate links whereby I earn a tiny commission at no additional cost to you.

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