Arabic Vegetable Curry Stew - Bahraini Salona ( صالونة خضار )
A selection of vegetables gently simmered in a rich blend of aromatic spices, creating a traditional Bahraini stew
Ingredients
- 1 tbsp butter or ghee
- 1 tbsp oil
- 1 onion
- 4 cloves garlic
- 2 courgettes
- 5 - 6 green beans large
- 1 - 2 carrot
- 1 pepper
- 1 chilli pepper
- 400 g chopped tomatoes pelati
- 1 tbsp tomato paste
- 2 tsp brown sugar
- 1 lemon juice and zest
- 2 tbsp coriander leaves
- 1/2 tsp black pepper
- 1/2 -1 tsp salt to taste
SPICES
- 2 tsp sweet paprika
- 2 tsp turmeric
- 1 tsp cinnamon
- 1 tsp ground coriander
- 2 1/2 tsp Baharat spice
Instructions
- Prepare all vegetables by washing, peeling, and chopping them.
- Heat oil and butter in a large pot until the butter melts completely. Add finely chopped onions, and a medley of spices (excluding coriander leaves). Sauté for 2-3 minutes. In the last 30 seconds add chopped garlic.
- Add diced vegetables and stew for approximately 10 minutes, stirring often.
- Add chopped tomatoes, tomato paste, freshly grated lemon zest, and sugar. Add 200 ml of water and simmer for 20-30 minutes , until the sauce thickens and veggies are cooked.
- In the last minute of cooking, add chopped fresh coriander leaves and a squeeze of lemon juice. Stir well before serving.
Notes
The calorie count is approximate and depends on the specific products used. This dish totals 836 calories and serves 3, with each portion containing approximately 279 calories.