Spices and flavours from around the globe shine in this hearty vegetable stew.
Directions for: African/Thai Stew, Cold Veggies with Dip
Ingredients
450 g precut fresh veggies (1 lbs or 16 oz)
Ranch dip
1 sweet potato (often mislabeled as Yam), cubed
1 small to medium onion, finely chopped
tsp olive oil (10 mL)
tsp prepared garlic (10 mL)
2 stalks celery, diced
1 green pepper, chopped (cut and freeze the other half for next time)
3 cup vegetable broth (750 mL)
1 can chunky tomatoes (I use the spicy red pepper variety) (19 oz)
1 can chickpeas, drained (19 oz)
1 tsp ground cumin (5 mL)
1 tsp ground curry powder (5 mL)
1 tsp ground coriander (5 mL)
1 tsp chili powder (5 mL)
Fresh ground pepper to taste
1 Tbsp lime juice (5 mL)
tsp prepared ginger from a jar (30 mL)
cup sultana raisins (75 mL)
2 Tbsp light peanut butter (30 mL)
2 Tbsp chopped fresh cilantro (optional) (30 mL)
Directions
1. Arrange veggies on a plate with a side of Ranch dip.
2. When Tim arrives home
Heat olive oil in a large, Dutch oven (medium-high). Add onions and garlic to hot oil and stir.
3. Add celery and green pepper and let cook for a few minutes.
4. Add to pot in this order: vegetable broth, sweet potatoes, tomatoes, chickpeas, cumin, curry, coriander, chili, pepper, lime juice, and ginger.
5. Bring to a boil. Reduce heat to low and simmer, covered. Set timer for 25 minutes.
6. When timer rings, stir in raisins and peanut butter. Simmer a little longer.
7. Sprinkle some fresh chopped cilantro on top. This is a great garnish and kicks this dish up to the next level.
See more: African, Dinner, Beef, Slow Cook, Quick and Easy, Winter, Vegetables, Thai, Hot and Spicy