Healing Cabbage, Potato, Carrot, & Tomato Curry Stew

by Angela (Oh She Glows) on July 28, 2010

Hello!

Well, my day surely improved after my accidental sleep-in this morning. I actually had a really productive day today! I will need to remember what a difference some extra sleep can do for a girl.

Also, I must admit my Green Monster this morning was pretty incredible…

This morning’s Green Monster featured: 2 cups kale, 1 cup Almond Breeze, 1 tbsp carob powder, 1 tbsp chia seeds, 1 tbsp cashew butter, 1 frozen banana, 1 tsp raw maca powder, 2 large ice cubes.

Green Monsters really make my heart sing.

Loudly.

Sometimes my heart sings Lady Gaga…but that is another story.

Today was a Gluten-free and raw Liberate Glo Bar day in the bakery. I know a lot of you have been waiting on more to be available in the shopping cart and I am happy to say that I will have Liberate bars on sale at 11am EST this Friday July 30th. There will be a limited supply so be there or be square!

The Dinner Decision

I am often asked how I decide what meals to make each night for dinner.

I actually have a really easy system that works for me. It typically involves no lists or planning. I simply open the fridge, look at what veggies I need to use up, and then I base my meal around that. I am a very spontaneous cook and I love to just let my heart guide me in the kitchen. Or my stomach. Mostly, my stomach.

Tonight, I had to use up a 3-week old (but still good!) cabbage. I walked to the computer and googled ‘Vegan Cabbage recipes’ and I found this in less than 30 seconds. I just used it as inspiration. I decided to turn it into a cabbage soup because Eric has been feeling under the weather this week (sore throat) and I want to heal him with veggies!

Cabbage soup for the soul was born!

The key for my method to work, is to keep a well-stocked pantry whenever possible. Buy in bulk whenever you can (Costco, bulk food stores, online) and make a list of the foods that you use most often. Then when you go to the grocery store, you will know what to stock up on.

One of the most valuable lessons I have learned in the kitchen is to have fun with cooking. Experiment. Change up recipes based on what you have on hand or what you feel like. Sure, you will have some duds occasionally, but you will also have many more awesome meals and a newfound confidence in the kitchen!

I used to get all stressed about about cooking. I thought if I didn’t follow the recipe to a tee, it was an utter failure. I couldn’t understand why anyone said cooking was fun! But, I feel like I understand now…the beauty of cooking is about passion.

It is not an exact science. I prefer to put on my apron and pretend I am Julia Child (accent and all), tossing random things into a pot and emitting an evil cackle. [Ok, the evil cackle is my personal issue and has nothing to do with Julia. I will leave Julia out of this.]

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Healing Cabbage, Potato, Carrot, & Tomato Curry Stew

Who doesn’t crave a piping hot stew in the summer?! I know I do. I have superb timing with this stew recipe in the middle of a hot summer, but I promise this is a good one and will be worth it. Actually I wasn’t even that hot making this stew, because after I threw it on the stovetop I simply left the room for 1-1.5 hours. Piece of cake!

This stew is a wonderful way to use up a bunch of veggies that you may have sitting in your crisper. Cabbage is packed with nutrients including: Vitamin K, Vitamin C, Vitamin B6, and Manganese. The best part is you can enjoy this soup cold too!

Inspired by Veg Web.

Ingredients:

  • 1 small cabbage head, chopped into 1 inch pieces (Note you might want to shred cabbage so it is easier to chew)
  • 4 small carrots
  • 1 large can of diced tomatoes
  • 3 cups vegetable broth
  • 1 yellow squash, chopped into 1 inch pieces
  • 7-8 new potatoes, chopped into 1 inch pieces
  • 1/2 small onion, chopped
  • 3/4-1 tsp sea salt (or less, start slow and taste test first)
  • Freshly ground black pepper
  • 1-2 tbsp Arvinda’s Curry Masala (depending on how hot you like it) or other quality curry
  • 1/2 tsp Herbamare spice (optional)
  • Parsley, to garnish

 

Directions: Wash and chop all vegetables. Throw into extra-large pot good for making soup and stew. In a large bowl, add the sauce ingredients diced tomatoes, vegetable broth, sea salt, pepper, herbamare, curry powder. Mix well. Add the sauce to the pot and stir well. Cover and cook on medium for about 45 minutes and then cook on low for another hour or until potatoes and cabbage are tender. Enjoy hot, cold, or at room temperature! Makes about 10-12 cups worth.

The cooking process through photography…

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This is the little cabbage that lives on! It survived 3 weeks in the crisper!

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Clearly, I gave him a complex by choosing all the other veggies over him week after week.

Sorry cabbage, I do love you, I just find you hard to implement into recipes at times. I promise to be more creative with you in the future.

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Chop, chop, chop!

I never used to like chopping, but lately I have found it very therapeutic and calming.

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I am happy report the potatoes are all used up!

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I was going to make the S & V potato chips, but I didn’t have any vinegar. I will make them next time, promise! Another CSA pick-up is tonight and I suspect there will be more taters in store for us…

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You will need a BIG pot.

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Or a cauldron will do!

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*witch cackle*

and a broomstick.

And that handsome man, Eden.

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I try to buy Eden Organic whenever possible because they use bisphenol-A (BPA) free linings in their canned goods.

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Progress…

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After 2 hours on medium to low on the stovetop. I also assume this would be a great slow-cooker recipe! Throw it on in the morning and let it simmer all day long.

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Pure bliss.

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I don’t think I have ever made a healthier stew than this one!

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You can literally taste the healing powers of this stew when you eat it…and might I add, it is also DEELISH!

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Sprinkle of Dried Parsley…

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Operation: Heal my husband is underway!

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Tonight’s questions: Choose your favourite: 1) Cooking, 2) Baking, or 3) Umm…restaurant, please!

Do you have a love and passion for cooking/baking? Why or why not?

I was always a baking girl at heart, but lately I have started to love cooking too. I see it as a challenge now. The blog has really helped push me to try out new recipes.

This post took a lot longer than planned (don’t they all?!), but I promise that EPL quote is coming at ya tomorrow AM. =)

Happy Humpday!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 20 comments… read them below or add one }

Page 3 of 3«123
Chelsea @ One Healthy Munchkin July 29, 2010 at 6:44 am

I prefer cooking! I have trouble with baking since it’s based on chemistry so the proportions have to be pretty exact. It makes it a lot harder to experiment and make substitutions. I like that with cooking I can experiment all I want without messing up the meal (too much!).

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rachel July 29, 2010 at 7:37 am

gorgeous stew. i love cooking most i guess, leaves me more in control of the process and ingredients, where when baking, things are just thrown in the oven and more likely to be forgotten. but i love baking too. cooking a bit more.

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Marathon Bound Gal aka Grace July 29, 2010 at 8:37 am

I love to cook when time allows. Here in TX, stews are not par for the course when it’s 102 degrees outside, although, for me if I am sick with any type of respiratory stuff, soups and stews always make me feel better. To me, there is nothing worse than a summer cold. Yuck! Hope that stew made Eric all better. It looked so good in the pics almost like I wanted to take a spoon and eat right off the screen…teehee!

Gonna save this recipe for fall and winter and maybe add some squash.

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Holly @ Self-love and Running July 29, 2010 at 8:44 am

I love both baking and cooking. I love trying new recipes and throwing things together in the kitchen. I learn to cook from my mom and grandma just by helping them in the kitchen and I just find a lot of joy in the preparation and finish of a delicious meal or baked treat.

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Kate July 29, 2010 at 9:20 am

Baking!!

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Alexa July 29, 2010 at 9:30 am

I’m definitely leaning more on the side of cooking. I love having a few close friends over and the event for the evening is making pizzas from scratch or such. It is a very rewarding experience for me to include others who you are close with in a home made meal. ;)

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Michelle @ Turning Over a New Leaf July 29, 2010 at 11:00 am

I love both cooking and baking, and I’m not sure which I love more. Though, I do have a baked good -problem-, and I somehow manange to make two large loaves of fresh made wheat french baguettes disappear in three days’ time. Oops. I’ve learned not to bake too frequently, but the thought of spending two hours proofing, kneading, and letting rise before baking also helps with that.

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Katie July 29, 2010 at 11:05 am

I love cooking! I like baking too (especially the end result!) but with backing there’s not alot of room for experimentation/spontaneity. I love cooking because you can just be creative and do what you like, and it’s so much fun! Up until a year or so ago, I was so intimidated by the kitchen, but now I LOVE being in there and making healthy, new, delicious meals for myself and my man. Makes me feel so domesticated and stuff – – – and I love it! lol. Like you Angela, I usually am guided by produce and what needs to be used up. I am so excited by CSA’s! I can’t wait to get on that train!

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Melissa July 29, 2010 at 11:29 am

Baking! Because I know it’s something I can do well that will no doubt cheer up someone’s day. But I also love cooking, and need to get back into it. I’m definitely going to use this recipe as inspiration.

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Catherine July 29, 2010 at 12:44 pm

Angela, that looks like another Winner ! I’m going to make it soon. I like the Herbamere seasoning also. I will add some garlic cloves too ( good antibiotic ) and some basil that I am growing outside. Eric is well on his way to feeling great again I’m sure. I gargle with sea salt and goldenseal for sore throat, he may want to try it. I also use Nature’s Way Umcka ( Cherry flavor syrup )which is a top seller in Europe and always works for me – it’s made from Pelargonium sidoides roots.
To our Health !

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Catherine July 29, 2010 at 12:49 pm

Oh, and I love Cooking !!! Like others here, it allows me to be very creative in the kitchen.
I have to mention your absolutely gorgeous photography and set design !!!! Thanks for the beauty everyday !

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Andrea @ Thin Thighs & Sweet Potato Fries July 29, 2010 at 1:16 pm

You never fail to put up a post that has me wanting everything you ate! I recently tried overnight oats for the first time, and they just didn’t quite live up to my expectations, but these vegan ones look like they might just be right up my alley! I’m going to give them a try! :D

Now for your question: I love to cook. There’s no better way to get your food exactly how you like it (taste, texture, temperature) than to make it yourself! Plus I like knowing exactly what is in my food and how much of it is in it, which can be kind of hard (if not impossible) with restaurants. I don’t bake much, but it’s something I’m planning to incorporate into my life very soon! :)

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Lea @ Healthy Coconut July 29, 2010 at 7:00 pm

The soup looks delish. I just made some vegan cornbread/muffins and posted the recipe on my blog. I have plenty of leftovers that I can enjoy with this soup. I like making big batch of soup, separate individual servings and freeze them for quick meals.

I’m not comfortable just making up my own food yet, for now, I need guidance from recipes then I usually change it up according to my taste.

Thanks again for your creativeness in the kitchen. I’ve made your tropical muffins before, they were really good especially because I loved coconut.

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amanda @ Hungry Vegan Traveler July 30, 2010 at 2:24 pm

I much prefer cooking. I have more mishaps with vegan baked goods at home than any meal I prepare. Restaurants are nice, but there are only 2 or 3 places in my town that I feel safe eating at, so I prefer to eat at home.

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Julie R January 7, 2013 at 10:11 pm

So I made this recipe because I was looking for something hearty and warming to make with my sadly neglected cabbage. Unfortunately, I used garam masala since i live in the US and have no idea what brand/product curry you used It turns out I don’t actually like garam masala – way too much bitter clove in the one I bought. While I’m glad everyone had a great debate about baking vs cooking, what I really was looking for were some comments on different curries tried, and possibly, hopefully someone else who ran into the same problem as me. I’m going to tryadding coconut milk or possibly pureeing some sweet potato and adding that to see if the sweetness balances out the bitterness. I tried a little sugar in a small bowl of it and it just tasted disgusting. Anyways, we’ll still eat it (my husband likes the smell/taste) but it’s not my favorite.

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Julie R January 8, 2013 at 12:01 am

Update: The coconut milk saved the day (a small amount, about 1/3 of a cup for the whole pot). And next time I’ll know not to ruin a perfectly good recipe by using garam masala!

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Allison March 4, 2014 at 2:54 pm

This was so delicious. My new favorite recipe! Thanks.

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Kate July 20, 2014 at 5:49 pm

Delicious! Just thought you should know the recipe calls for diced tomatoes, while the picture shows a can of crushed tomatoes. I went with crushed, which seemed to make sense. Created a nice sauce.

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Kelly S. November 11, 2014 at 7:29 pm

This was so delicious. I added chickpeas… I love your site. Thanks for inspiring me to be healthy and it is so yummy too.

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Leah February 15, 2017 at 4:46 pm

Just made this. Can’t wait to try it. It looks delicious.

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