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