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VEGAN NIGERIAN TOMATO STEW
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 red bell peppers chopped
- 2 green bell peppers chopped
- 4 medium tomatoes chopped
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon dried basil
- 1 teaspoon salt adjust to taste
- Freshly ground black pepper to taste
- 1 cup vegetable broth
- 1 cup water
- Fresh cilantro or parsley for garnish optional
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped red and green bell peppers to the pot and sauté until they soften.
- Add the chopped tomatoes and cook for about 5 minutes until they break down and release their juices.
- Stir in the tomato paste, paprika, curry powder, thyme, dried basil, salt, and freshly ground black pepper. Mix well to combine the ingredients.
- Pour in the vegetable broth and water. Stir to incorporate all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30 minutes, allowing the flavors to meld together.
- After 30 minutes, taste the stew and adjust the seasoning if needed.
- Remove from heat and let the stew sit for a few minutes before serving.
- Serve the Nigerian Tomato Stew hot, garnished with fresh cilantro or parsley if desired.
- This stew can be served with rice, plantains, yam, or any preferred accompaniment.
Notes
NUTRITIONAL FACTS:
Calories: 180 | Total Fat: 12g | Total Carbohydrates: 18g | Dietery Fiber: 4g | Protein: 4g
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