Spicy Potato and Veggie Stew
Spicy Potato and Veggie Stew

Hello, I am Elise. Today, we’re going to prepare spicy potato and veggie stew recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Spicy Potato and Veggie Stew Recipe

Spicy Potato and Veggie Stew is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Spicy Potato and Veggie Stew is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have spicy potato and veggie stew using 20 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Potato and Veggie Stew:

  1. Get 1 large onion
  2. Prepare 1 tablespoon butter
  3. Prepare 7 cloves garlic
  4. Take 1 can cannellini beans
  5. Get 1 can tomatoes
  6. Get 1 can corn
  7. Prepare 1 can button mushroom
  8. Take 1 large carrot
  9. Prepare 1 red capsicum
  10. Prepare 8 small potatoes
  11. Get 5 cup water
  12. Make ready 3 tablespoon hoisin sauce
  13. Make ready 2 tablespoon cayenne powder
  14. Prepare 2 tablespoon garlic powder
  15. Take 3 tablespoon morrocan seasoning
  16. Prepare 4 bird eye’s chilli
  17. Prepare Cauliflower florets (optional)
  18. Make ready 2 tablespoon potato starch
  19. Prepare 3 tablespoon water
  20. Get 4 eggplants

Instructions to make Spicy Potato and Veggie Stew:

  1. Slice eggplants in half and bake in the oven for 10 minutes or until the skin turns brown. Let it cool and then chop.
  2. Sauté onion and butter until it turns translucent. Then mix in garlic and stir until brown but not burn.
  3. Pour in the rest of the ingredients except baked eggplants and cover them in water. Press stew setting.
  4. Let it sit for about 20 minutes and after it is done, pour in potato starch slurry.
  5. Mix eggplants and serve.

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