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 focuses on a vegetarian version of this popular Cypriot dish, but pork or chicken can be easily added. This hearty stew is served on its own or with rice, along with some crusty bread. It is generally enjoyed throughout the year, but especially during the winter months.
Ingredients:
1 large cauliflower, cut into florets
2 medium potatoes, peeled and cubed
A large onion, chopped or sliced
A can of tinned tomatoes
1 carrot, chopped or sliced
1/2 a cup of vegetable oil
2 cups of vegetable stock
A tablespoon of tomato paste
A teaspoon 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 the 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 are tender, then remove them from the pan.
Fry the sliced carrots and chopped onions until they become soft, and then add the potatoes and cauliflower florets back 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 the heat to low 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.
