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!

  1. 2 tsp olive oil
  2. 1 C onions, chopped
  3. 1/2 C celery, sliced
  4. 1/2 C red or green bell pepper, diced
  5. 1 clove garlic, minced
  6. 2 tsp fresh ginger, grated
  7. 1 tsp ground cumin
  8. 1 tsp curry powder
  9. 1 tsp ground coriander
  10. 1 tsp chili powder
  11. 1/2 tsp salt
  12. 1/4 tsp black pepper
  13. 1 can vegetable broth (14 oz)
  14. 1 C water
  15. 3 C yams, peeled & diced
  16. 1 can chickpeas (14 oz), drained & rinsed well
  17. 1 TB lemon juice
  18. 1/4 C raisins
  19. 1 TB peanut butter
  20. 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.

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