Winter vegetable stew

So last night I actually cooked. Yikes! I can't remember how to do it. But in the end I managed to make a (dead plain but tasty) tasty winter veggie stew (for Spring, yeah whatever, it's still cold) and a mountain of mealie rice.

Ingredients

• 1 onion
• 2 carrots
• 2 turnips
• 3 potatoes
• 1/4 Hubbard squash
• 2 cups of peas (preferably frozen but with the Great Pea Shortage of 2009, canned will do)
• some oil
• about 750ml veggie stock (Ina Paarman's veg stock powder is nice)
• salt, pepper and paprika

Method
Chop onion and sautee in oil. Lob in other veggies except for the peas and add the veggie stock bit by bit. Cook until tenderish and then add peas. Cook through until heated through and serve on mealie rice.

A nice, filling, warming and no-nonsense meal with plenty of protein, beta carotene and potassium. And other stuff I'm too lazy to mention :)

Mushroom and Courgette Stew

Ingredients

• 1 punnet button mushrooms, chopped
• 4 courgettes, sliced into 1cm slices
• 1 can whole peeled Tomatos, blended
• 1 tsp Paprika
• 2 cloves Garlic, crushed
• 400 ml Water Or Vegetable Stock
• Olive Oil
• Salt and Black Pepper

Method
Fry the garlic and paprika on medium heat in olive oil for about a minute.
Add mushrooms and courgettes and fry for a few minutes until softening.
Add blended tomato.
Add water/stock.
Season to taste.
Reduce heat and simmer for about twenty minutes.
Before serving add 1 tablespoon of olive oil and mix.
Serve with rice, couscous or quinoa.

Variations
This works nicely as a curry as well. In that case replace paprika with good spice blend and add one tsp of grated ginger. Leaving the tomato and stock out you can use this curry as a base for an unsual twist on bobotie. In that case, you can use this bobotie topping.