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Curried Vegetable Stew with Clementine Salsa
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.
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 Jalapeno, seeded and finely diced
3 cloves garlic, minced
1 bunch scallions, white and green parts, finely sliced
2 tsp. sugar
2 tsp. olive oil
1 large onion, diced
1 cup sliced mushrooms
2 Tbsp. grated fresh ginger
2 tsp. garam marsala or curry pwder
1/2 tsp. freshly found 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
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Curried Vegetable Stew with Clementine Salsa

Curried Vegetable Stew with Clementine Salsa

Curried Vegetable Stew with Clementine Salsa
  • Servings:Serves 6
  • Prep Time:30 minutes
  • Cook Time:35 minutes
Note: In a rush? Use jarred minced ginger and precut vegetables, available in the Produce department.
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 beginto 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 overmedium-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 moreminutes.
6. Ladle stew into bowls. Top with a spoonful of clementine salsa and serve remaining salsa in a bowl on the side.
Source: Hannaford fresh Magazine, January - February 2009