Mexican Vegetable Stew

  • 25 Nov - 01 Dec, 2017
  • Mag The Weekly
  • Cookery


· ½ cup whole, skin-on almonds

· ¼ cup untoasted sesame seeds

· 3tbsp chilli powder

· 2tsp dried oregano, crumbled

· 1tsp ground cumin

· 1tsp salt, plus more to taste

· 3tbsp olive oil

· 1 large yellow onion, finely chopped

· 3 cloves garlic, minced

· 1 small squash, peeled, halved, seeded and cut into

¾-inch cubes

· 2 medium carrots, peeled and cut into ¾-inch cubes

· 1 (15oz.) can beans, drained and rinsed well

· 1 (28oz.) can diced roasted tomatoes

· 2½ cups vegetable broth or water

· 1 cup frozen white or yellow corn kernels (optional)

· ¼ cup chopped coeiander leaves, plus more for garnishing

· Ground black pepper to taste

· Sour cream, for garnishing


Add almonds, sesame seeds, chilli powder, oregano, cumin and salt into a food processor and process to a fine meal then set aside. Heat olive oil in a large Dutch oven or heavy saucepan over medium flame. Add onion and cook until it begins to soften, for about five minutes. Add garlic and ground almond-spice mixture, and cook until fragrant, for about two minutes. Add in squash, carrots, beans, tomatoes and broth, and bring to a boil, stirring to make sure the almond mixture does not stick to the bottom of the pan. Lower the heat, partially cover the pan and let the stew simmer, stirring occasionally, until the squash is very tender, about 30-40 minutes. If the stew threatens to dry out, add a bit more broth. Add corn, if using and cilantro. Season with pepper and taste, adding more salt as needed. Continue to simmer until corn is hot and the flavours combine, for about five minutes. Ladle the stew into warmed serving bowls and garnish with sour cream and a sprinkling of coriander leaves.