Mediterranean vegatable stew cooked on the Kadai Indian Fire Bowl

Easy Mediterranean Vegetable Stew cooked on the Kadai Indian Fire Bowl

Easy, healthy and vegan; BBQs are not only for meat

If you have lots of little bits of vegs lurking in the bottom of the fridge then this recipe is ideal for using up all those left-overs. It doesn’t get any easier than this, just throw everything into the pan and let it simmer; drizzle the bread with a little olive oil, toast on the grill and you have a lovely tasty lunch. Leave out the bread and olive oil and you have a really tasty, healthy vegan dish. If you don’t have the fresh garlic and chilli just use a tablespoon of paste. The beauty of the Kadai is once you have finished cooking it makes a lovely warming centrepiece to gather around on a cool evening.

We have used the wok suspended over the centre of the Fire Bowl, the centre of the Kadai grate is not intended to take the wok. The beauty of the Kadai ia taht with the half moon griddle insert you can cook a range of dishes all at the same time; stew in the wok suspended over the fire, burgers and large pieces of meat directly onto the grate and smaller more delicate items on the griddle plate.

Watch the video on our Youtube channel where we cook salmon burgers on the griddle plate.

Ingredients:

  • 1 red onion; chopped
  • 1 aubergine; cubed
  • 1 medium courgette; cut into chunks
  • 1 red & 1 yellow pepper; cut into chunks
  • 2 cloves garlic; grated
  • 1 red chilli; finely chopped
  • 1 teasp dried oregano
  • 2 tbsp capers
  • 400g (14oz) can chopped tomatoes
  • sea salt
  • ground black pepper
  • ½ pack fresh basil
  • crusty artisan bread, to serve
  • olive oil

Equipment;

Place the Dutch Oven or wok onto the grill and pre-heat to medium; we have used the Kadai Fire Bowl and placed the lump-wood charcoal in an even layer across the bottom. Once the wok reaches temperature move some of the charcoal to the outsides of the Fire Bowl. Add all the ingredients to the wok, except the basil, plus half a can of water. If you are doing a meat version just sear the meat in a little rapeseed oil before adding the rest of the ingredients.

Simmer until the vegetables have softened and the sauce thickened.

Drizzle the bread with a little olive oil and toast both sides until golden.

Add half the basil and season to taste, stir and serve garnished with the remaining basil.

If you can't do a BBQ without meat just serve this with a lovely steak and hasselback potatoes; or you could just add some spicy Italian sausage.

Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas