Yields
4 servings
Spices and flavours from around the globe shine in this hearty vegetable stew.
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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)
¼
cup sultana raisins (75 mL)
2
Tbsp light peanut butter (30 mL)
2
Tbsp chopped fresh cilantro (optional) (30 mL)
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directions
Step 1
Arrange veggies on a plate with a side of Ranch dip.
Step 2
When Tim arrives home…
Heat olive oil in a large, Dutch oven (medium-high). Add onions and garlic to hot oil and stir.
Step 3
Add celery and green pepper and let cook for a few minutes.
Step 4
Add to pot in this order: vegetable broth, sweet potatoes, tomatoes, chickpeas, cumin, curry, coriander, chili, pepper, lime juice, and ginger.
Step 5
Bring to a boil. Reduce heat to low and simmer, covered. Set timer for 25 minutes.
Step 6
When timer rings, stir in raisins and peanut butter. Simmer a little longer.
Step 7
Sprinkle some fresh chopped cilantro on top. This is a great garnish and kicks this dish up to the next level.