Stewed Vegetables with Fried Semolina
by Editorial Staff
A bright, satisfying, tasty, and very easy-to-prepare dish of cabbage, potatoes, carrots and peppers, with the addition of fried semolina and aromatic spices. Such stewed vegetables with semolina will be an excellent alternative to the usual cereals for breakfast, an excellent side dish for meat, or an independent dish in the post.
Cook: 30 minutes
Servings: 2
Ingredients
- White cabbage – 100 g
- Potatoes – 1 pc.
- Carrots (small size) – 1 pc.
- Sweet pepper – 1/2 pc.
- Green peas (frozen) – 1 tbsp
- Semolina – 25 g
- Tomato paste – 1/2 tbsp
- Curry – pinch
- Ground paprika – a pinch
- Ground ginger – a pinch
- Turmeric – a pinch
- Bay leaf – 1 pc.
- Salt to taste
- Sunflower oil – 30 ml
- Water – 100 ml
Directions
- Cut the white cabbage into small cubes.
- Wash the bell peppers, remove the inner partitions with seeds, and also cut into cubes.
- Peel the potatoes and cut them into cubes too.
- Peel the carrots and cut them into cubes again.
- Heat sunflower oil in a frying pan and combine cabbage, peppers, potatoes, and carrots in it.
- Add green peas, bay leaves, salt, and a set of spices (ground ginger, turmeric, curry, paprika).
- Stir the vegetables over medium heat for about 5 minutes.
- Then add water and simmer the vegetables covered over low heat until soft (about 10 more minutes).
- In a separate dry frying pan (without oil), heat the semolina until it has a pleasant aroma and a light golden color.
- Pour the fried semolina over the stewed vegetables and add the tomato paste.
- Stir and heat the stew for another 1-2 minutes over low heat. Remove the pan from the stove and let the stew sit for 10 minutes, covered.
- Semolina with vegetables, cooked in a pan, is ready.
Serve umpa as a stand-alone dish or as a side dish with meat.
Enjoy your meal!
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