Tinutuan-inspired Central Asian Vegetable Stew

Ingredients

While the original Tinutuan is an Indonesian rice porridge, this adaptation transforms it into a vegetable stew with Central Asian flavors. The original dish typically includes ingredients like rice, corn, and various leafy greens, which are replaced in this recipe with Central Asian vegetables such as carrots, potatoes, bell peppers, and tomatoes. The spices used in this adaptation also reflect the flavor profiles commonly found in Central Asian cuisine. We alse have the original recipe for Tinutuan, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Stir in the cumin powder, coriander powder, and turmeric powder, and cook for another minute to release their flavors.
4. 4.
   Add the diced carrots, potatoes, bell pepper, and tomatoes to the pot, and stir well to coat the vegetables with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Tinutuan-inspired Central Asian Vegetable Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Carrots — Make sure to dice the carrots into small, uniform pieces to ensure even cooking.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamier texture in the stew.
• Bell pepper — Use any color of bell pepper you prefer, or a mix of different colors, to add visual appeal to the dish.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Cilantro — Feel free to adjust the amount of cilantro according to your taste preference.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the stew.
• Serve the stew with a side of warm bread or naan to soak up the flavorful broth.
• Feel free to customize the vegetables based on what you have on hand or what is in season.
• If you prefer a thicker stew, you can mash some of the cooked vegetables with a fork or blend a portion of the stew using an immersion blender.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.

Serving advice

Serve the Tinutuan-inspired Central Asian Vegetable Stew as a main course, accompanied by a side of warm bread or naan. Garnish each serving with fresh cilantro for added freshness and aroma.

Presentation advice

Present the stew in individual bowls, allowing the vibrant colors of the vegetables to shine through. Drizzle a swirl of olive oil on top and sprinkle some additional cumin powder for an extra touch of elegance.