Vegetable Stew with Potatoes, Squash and Bell Peppers

by Editorial Staff

Simple and inexpensive seasonal vegetables, including tender young squash, make a light and aromatic stew. The dish is easy to prepare and tastes great!

Cook: 45 mins

Servings: 3

Ingredients

  • Potatoes – 450 g (4 pcs.)
  • Patisson – 420 g (1 pc.)
  • Bulgarian red pepper – 140 g (1 pc.)
  • Tomatoes – 280 g (2 pcs.)
  • Carrots – 120 g (1 pc.)
  • Bulb onions – 100 g (1 pc.)
  • Salt – 1/2 teaspoon
  • Ground black pepper – on the tip of a knife
  • Smoked paprika ground – 1/4 teaspoon
  • Ground curry – 1/4 teaspoon
  • Water – 125 ml
  • Vegetable oil – 2 tbsp

Directions

  1. Peel the onions and carrots, rinse and cut into small cubes. Heat vegetable oil in a frying pan, add carrots and onions. While stirring, sauté the onions and carrots over medium heat for 3-4 minutes, until the vegetables are tender.
  2. Rinse the prison, cut off the ends. If the squash is young, then you can not cut off the skin and not remove the seeds. Cut the squash into small cubes and add to the skillet.
  3. Rinse the bell peppers, peel, and cut into medium-sized cubes. Place the chopped peppers with the rest of the vegetables.
  4. Peel the potatoes, rinse and cut into small cubes. Place the chopped potatoes in a frying pan, add water, salt, and black pepper. Bring the contents of the skillet to a boil, cover, and cook over low heat for 15 minutes.
  5. Rinse the tomatoes, make a cruciform incision on each. Pour boiling water over the tomatoes for 30-45 seconds and then discard in a colander. Pour ice-cold water over the tomatoes and peel them off. Cut the peeled tomato pulp into small pieces and add to the pan. Add curry and paprika there.
  6. Stir everything and after boiling, cook for another 10 minutes over low heat.
  7. The vegetable stew with potatoes, squash, and bell peppers can be served immediately after cooking.

Enjoy your meal!

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