Morrocan Curry Stew (Vegan)
Don’t let the ingredient list scare you. This cooks up really fast, and is terrific for potlucks. Makes terrific leftovers, too!
- 2 tsp olive oil
- 1 C onions, chopped
- 1/2 C celery, sliced
- 1/2 C red or green bell pepper, diced
- 1 clove garlic, minced
- 2 tsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can vegetable broth (14 oz)
- 1 C water
- 3 C yams, peeled & diced
- 1 can chickpeas (14 oz), drained & rinsed well
- 1 TB lemon juice
- 1/4 C raisins
- 1 TB peanut butter
- 2 TB fresh cilantro, chopped
Heat olive oil in a large heavy pan over medium heat.
Add onions, celery, bell pepper, garlic & ginger. (2-6)
Cook & stir until vegetables have softened, about 3 minutes.
In small bowl, mix together dry spices (7-12). Sprinkle over onion mixture, and continue sauteing for another minute.
Then add ingredients 13-17 & cook until yams are done, about 10-15 minutes.
Finish by adding 18-20: peanut butter, raisins & cilantro & serve when heated through.