Padang-style Spicy Vegetable Stew

Ingredients

While the original Romanian Zacuscă is a vegetable spread, this Padang-style adaptation transforms it into a hearty stew. The Padang version incorporates the distinct flavors of Padang cuisine, known for its spicy and aromatic dishes. The original recipe's ingredients are modified to include Padang spices and vegetables commonly used in Padang cuisine. The cooking technique is also adjusted to create a stew-like consistency, making it a perfect main course dish. We alse have the original recipe for Zacuscă, so you can check it out.

• 2 eggplants, cut into cubes 2 eggplants, cut into cubes
• 200g (7oz) green beans, trimmed and cut into 2-inch pieces 200g (7oz) green beans, trimmed and cut into 2-inch pieces
• 2 carrots, sliced 2 carrots, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 10g
• Protein: 5g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and sliced red chilies. Sauté until the onions are translucent.
3. 3.
   Add the turmeric powder, coriander powder, cumin powder, and chili powder. Stir well to combine the spices with the onion mixture.
4. 4.
   Add the diced tomatoes and cook until they soften.
5. 5.
   Add the eggplant, green beans, and carrots to the pan. Stir to coat the vegetables with the spice mixture.
6. 6.
   Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
7. 7.
   Stir in the tamarind paste and soy sauce. Season with salt to taste.
8. 8.
   Simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Eggplants — To prevent the eggplants from becoming mushy, make sure to cut them into evenly sized cubes.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more red chilies to suit your taste.
• Adjust the spiciness by reducing or increasing the amount of chili powder used.
• Serve the stew with a side of steamed rice to balance the flavors.

Serving advice

This Padang-style Spicy Vegetable Stew is best served hot as a main course. Pair it with steamed rice or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

Present the Spicy Vegetable Stew in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some chopped cilantro on top for an added touch of green.