Roasted Vegetables & Tomato Stew

My mom and I had a challenge to mix up the typical “Oven Roasted” recipe. Normally, we just roast vegetables and beef chunks in the oven, with garlic, pepper, salt and any other spice to add flavor. It is great and really easy, but it is good to get creative and try things in a new way. 
 
My vision for this challenge was to create a middle-eastern sauce to cover the vegetables, and then serve it over rice as might be done in Persia (Iran) or India. I played around and came up with this! It uses the tomato stew that my Nigerian husband cooks for me, but the combination of everything is very different from the traditional Nigerian Stew recipe. It is very yummy!
 

Ingredients:

4 cups frozen mixed vegetables (such as broccoli, summer sausage, zucchini, cauliflower)
3 large potatoes
1 pound pork chops
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 TBS paprika
4 cups cooked basmati rice
Sauce:
1/4 cup onions, sliced
4 TBS vegetable oil
1 can tomato sauce (6 oz.)
1 can petite diced tomatoes, with liquid
1 cube Maggi (or other bouillon cube)
1 TBS curry
1 tsp salt
1/2 tsp thyme
1/2 tsp cayenne, optional
1 cup chicken broth

Directions:

Preheat the oven to 400 F.
Wash the potatoes, poke holes with a fork or knife and precook them in the microwave for 4 minutes.
Lightly spray a baking pan with cooking oil, a 9×13 works fine. Put the mixed vegetables in the pan. Cut the pork chops into 1″ cubes and add them to the pan. Cut the precooked potatoes into 1″ cubes and also add them to the pan. Sprinkle the seasonings over the meat and vegetables and stir to coat. Bake for 20 minutes, stirring halfway through, or until the pork is fully cooked.
While the vegetables are baking, put onions and vegetable oil in a large pot over medium high heat. Cook onions until soft, and then add tomato sauce, diced tomatoes, Maggi, curry, salt, thyme and cayenne. Stir together, breaking up Maggi cube. Cover the pot with a lid and reduce heat to medium. Let it simmer for about 5 minutes. Add the chicken broth, stir and let it simmer again, checking every few minutes. (It likes to spit everywhere, so be careful of your clothes.)
After about 15-20 minutes of simmering, taste the sauce. If it has a raw-acidic hint to it, it needs to simmer longer. If the tomato sauce seems to have lost all its raw-acidity, then it is time to add the broth.

When both the vegetables and the sauce are ready, pour the sauce over the vegetables, and stir lightly to combine. Serve this over rice.

It would probably be even greater if you ate it sitting on the floor with brightly colored pillows. :)

 
 
Advertisements

2 thoughts on “Roasted Vegetables & Tomato Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s