Turkish guvech (vegetable stew)

MealYou will need: 1 large pot with lid for the stew, one smaller one for the rice, veg oil, salt, black pepper

This is a recipe that uses many different kinds of vegetables.  The ones that are most necessary are onion, pepper, and potato. Pretty much everything else can be swapped around, so if you have no aubergines but have courgettes, you can double the amount of courgettes or swap it for another veg like pumpkin, canned white beans, okra or mushrooms. You will need about 3–400g of extra veg on top of the onion/pepper/potato base.

You can also add some chicken or lamb chunks to this dish if you wish.

½ medium onion or 1 small one
1 large potato or 2 medium – 200–250g in total
½ large red pepper about 80g
2 large cloves garlic
¼ tsp salt
½ veg stock cube
2 tsp paprika
1 tsp tomato puree
½ can (200g) chopped tinned tomatoes (in the summer you can use fresh: it will taste great!)
1 cup/250ml water (approx)

Other mixed veg:

1 small carrot (60g)
100g green beans (flat or thin) (can be frozen; if frozen add after 15 mins cooking)
100g courgette
100g aubergines

Optional herbs:

Couple of sprigs of chopped parsley, coriander, or ½ teaspoon dried oregano or basil, whatever you fancy (we included dried oregano and fresh parsley)

Chop your onion and red pepper into chunks and put it on to fry in 1–2 tbsp oil.  Peel your carrot and grate it, put that into the pan with the onion and red pepper. While it is frying, peel your potato and cut into large chunks about 2cm/1” square. Toss this into the pan too. Stir it a bit more.  Add the salt, and the half tin of tomatoes, garlic, veg stock cube, tomato puree, paprika and any herbs you are using, and the cup of water.  Bring to the boil.

While this is boiling, chop into large chunks and add any other veg in, hardest first. So if you are using pumpkin then do that first. When they are all into the liquid (which should almost cover the veg), bring it to the boil and cover the pan.  ut the pan on to simmer and simmer the whole stew on low heat for 45 mins (or bake in the oven), stirring occasionally.  If it gets dry, add more water.  Open the lid after 45 mins and if it is too liquid, turn up the heat until enough liquid has evaporated. Serve with rice, bread or pasta.

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