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Curried Vegetable Stew with Clementine Salsa
This stew has intense flavor and a marveloustexture. The fruity salsa adds a refreshing kick. The stew may be frozen, but not the salsa.
1 tablespoon Fresh clementine peel, zested
8 whole Fresh clementines
1/4 cup Fresh orange juice
1 each Diced granny smith apple
1 each Jalapeno pepper, seeded, chopped
3 each Garlic clove, minced
1/2 cup Scallions, white and light green parts, thinly sliced
2 teaspoon Sugar
2 teaspoon Olive oil
1 each Large onion, diced
1 cup Fresh sliced mushrooms
2 tablespoon Grated fresh ginger root
2 teaspoon multani garam marsala
1/2 teaspoon Black pepper, freshly ground
2 tablespoon Hannaford Inspirations Wasabi Ginger Mustard
28 oz Canned tomatoes, diced
2 each Large potatoes
1/2 each 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 teaspoon Kosher salt
1/4 cup Finely chopped fresh 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