HOW TO MAKE KOUNOUPIDI
Cypriot cauliflower and tomato Stew is a flavourful dish that highlights the simplicity of Mediterranean cooking. This tomato and cauliflower-based recipe is for a vegetarian version of this popular Cypriot dish, but meat can be easily added. This hearty stew is served on its own or with rice, along with some crusty bread and is generally enjoyed throughout the year, but especially during the winter months. Â
Ingredients:
1 large cauliflower, cut into florets
2 medium potatoes, peeled and cubed
1 large onion, chopped or sliced
1 can of tinned tomato
1 carrot, chopped or sliced
1 cup of vegetable oil
2 cups of vegetable stock
1 tablespoon of tomato paste
A pinch of salt
Chopped fresh parsley
Instructions:
Clean and chop the cauliflower into bite-sized florets
Peel and cube the potatoes, slice or chop the carrot and onion
Heat oil over medium heat in a large pot
Fry and semi-cook the cubed potatoes then remove them from the pot
Fry the cauliflower florets until the stems soften then remove them from the pot
Fry the sliced carrot and chopped onions until they become soft and then re-add the potatoes and cauliflower florets to the pot
Create the chicken stock with hot water and then add the tomato paste
Pour the chicken stock and tomato paste mixture into the pot and then add the can of tinned tomato
If the sauce does not adequately cover the vegetables, then add water to ensure full coverage
Season with a pinch of salt and then cook for about 5 minutes until the tomatoes start to fully break down
Bring the mixture to a boil, and then reduce to low heat and cover the pot
Let the stew simmer for around 30 minutes, or until the vegetables become tender stirring occasionally adding more water if necessary
Once the vegetables are cooked, remove the pot from the heat
Allow the stew to cool to room temperature
Garnish with chopped fresh parsley and serve hot
