Carrot Stew (No Tomatoes)

A Delicious and Budget-Friendly Alternative to Tomato Stew

If you’ve never considered making Carrot Stew, let me introduce you to a game-changer in your kitchen. This vibrant and flavorful stew looks just like the classic tomato stew, but with a twist—it’s made entirely from carrots! The taste? Unbelievably rich, savory, and just as satisfying as tomato stew. The best part? If tomatoes are getting too expensive or scarce, this is the perfect alternative.

Let’s dive into how to make this nutrient-packed, budget-friendly, and utterly delicious Carrot Stew.

Why You Should Try Carrot Stew

Carrots are not only packed with vitamins and antioxidants, but they also bring a natural sweetness that balances perfectly with spices. They make an excellent tomato substitute for stews, especially when tomatoes are scarce or expensive.

Benefits of Using Carrots Instead of Tomatoes

• Budget-Friendly – Carrots are often cheaper than tomatoes.
• Rich in Nutrients – Carrots are packed with Vitamin A, fiber, and antioxidants.
• Thicker & Creamier Texture – Carrots create a naturally thick stew without the need for tomato paste.
• Great for Digestion – They promote gut health and are easy to digest.
•  Perfect for Special Diets – If you have acidity issues, carrots are a gentler alternative to tomatoes.

Ingredients You’ll Need

For the Carrot Blend

• 4 large carrots (scraped and rinsed)
• 1 red onion (or any onion of choice)
• 2 red bell peppers (for added depth of flavor)
• 2 Scotch bonnet peppers (for heat)
• ½ cup water (to aid blending)

For the Protein

• 500g cow skin (kpomo), cow tripe (shaki), and goat meat (or any protein of choice)
• 3 cloves garlic (grated)
• 1-inch ginger (grated)
• 1 small onion (chopped)
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon chicken seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups water

For the Stew Base

• ½ cup vegetable oil (odorless oil works best)
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon chicken seasoning
• 1 teaspoon smoked paprika (for color and flavor)

Step-by-Step Instructions

Step 1: Prepare the Carrot Blend

• Scrape the outer layer of the carrots and rinse well.
• Remove the seeds from the red bell peppers and clean thoroughly.
• Chop everything into small pieces for easy blending.

• Add to a blender with a bit of water and blend until smooth.

Step 2: Cook the Protein

• In a pot, add your washed protein, chopped onion, grated garlic and ginger, and season with thyme, curry powder, chicken seasoning, salt, and black pepper.

• Stir well and let it marinate for 15 minutes.
• After marinating, cook on medium heat for 15 minutes. The meat will release its own juices.

• Add water and cook until 80% done.

• Strain and save the stock for later use.

Step 3: Fry the Stew Base

• Heat vegetable oil in a pot over medium heat.
• Add chopped onion, thyme, curry powder, chicken seasoning, and bay leaf.
• Sauté for 2 minutes until fragrant.
• Pour in the blended carrot mixture, stir well, and fry for 25 minutes.

Tip: Use a good amount of oil to properly fry the stew. This stew splashes a lot, so cover the pot halfway or fully if needed.

Step 4: Add the Meat and Simmer

• Pour the meat stock and the cooked meat into the stew.
• Stir well and adjust seasoning if needed.
• Add smoked paprika (to enhance color and flavor).
• Allow the stew to fry for another 15 minutes on medium heat.

Step 5: Serve and Enjoy!

Once the stew is well-fried, take it off the heat and serve with your favorite side dishes.

What to Serve with Carrot Stew

1.  White Rice – The perfect classic combo

•  Fried Plantain (Dodo) – Adds a touch of sweetness

•  Beans – A nutritious side dish
•  Yam, Pasta, or Bread – For a versatile twist

How to Store Carrot Stew

Refrigeration

• Allow the stew to cool completely before storing.
• Store in an airtight container and refrigerate for up to 5 days.

Freezing

• Carrot stew freezes very well.
• Pour into freezer-safe containers and freeze for up to 3 months.
• When ready to eat, thaw in the fridge overnight and reheat on the stove.

Frequently Asked Questions (FAQ)

1. Does carrot stew taste like tomato stew?

Yes! The spices and cooking method make it taste very similar to tomato stew. The difference is subtle, and most people won’t even notice.

2. Can I use carrot stew for jollof rice?

Absolutely! Carrot stew can be used as a base for jollof rice—just follow the same steps as you would with tomato stew.

3. How do I prevent the stew from being too sweet?

Use less sweet, fibrous carrots instead of very young, sweet carrots. Also, balance flavors with black pepper and paprika.

4. Can I add tomato paste to carrot stew?

If you still want a hint of tomato flavor, you can add a small amount of tomato paste. However, it’s not necessary!

5. What other proteins can I use?

You can use chicken, fish, beef, or even plant-based proteins like tofu for a vegetarian version.

Final Thoughts

This Carrot Stew is proof that you don’t always need tomatoes to make a rich, delicious Nigerian stew. With the right blend of carrots, peppers, and spices, you get an irresistible dish that no one will even guess is tomato-free!

If you try this recipe, don’t forget to send me a picture on Instagram (@joyfulcook__). I’d love to see your delicious creations!

Enjoy your meal, and see you in the next recipe! Don’t forget to rate the recipe and subscribe to my newsletter.