How to make a stew without any water whatsoever

Ingredients

• 4 pieces Tomatoes (medium, diced)
• 1 large Eggplant (cut into 1‑inch cubes)
• 2 medium Zucchini (sliced into half‑moons)
• 8 oz Mushrooms (cleaned and quartered)
• 2 medium Carrots (peeled and sliced diagonally)
• 2 medium Parsnips (peeled and sliced diagonally)
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tbsp Fresh Ginger (grated)
• 2 tbsp Olive Oil (extra‑virgin, for searing)
• 1 tsp Curry Powder (or ras el hanout or chili powder, to taste)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 pieces Oxtail (optional) (trimmed, can be omitted for vegan version)

Instructions

1. Prep the Vegetables

   Wash all vegetables. Dice the tomatoes, cube the eggplant, slice the zucchini, quarter the mushrooms, and slice the carrots and parsnips diagonally. Mince the onion, garlic, and grate the ginger.

   Time: PT10M

2. Sear Aromatics

   Heat the large pot over medium heat, add olive oil, then add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add Spices

   Stir in the curry powder (or chosen spice blend) and cook for 1 minute to bloom the flavors.

   Time: PT1M

   Temperature: medium

4. Combine All Vegetables

   Add the diced tomatoes, eggplant, zucchini, mushrooms, carrots, and parsnips (and optional oxtail) to the pot. Toss to coat with the aromatics and spices.

   Time: PT2M

   Temperature: medium

5. Simmer Without Added Water

   Reduce the heat to low, cover the pot, and let the vegetables simmer for 35 minutes, stirring occasionally. The vegetables will release their own juices, creating a natural broth.

   Time: PT35M

   Temperature: low

6. Finish and Serve

   Taste and adjust seasoning with salt and pepper. Ladle the stew into bowls and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

20g

Fat

5g

Fiber

5g