Vibrant glowing Moroccan vegetable stew, made by braising spring vegetables in a tangy turmeric-infused broth with Moroccan spices. Low-fat, high-fiber, super delicious!
Recipe by Yup, it's Vegan on May 11, 2017
Prep time: PT15M
Cook time: PT50M
Total time: PT65M
Rating
5 stars (4 reviews)
Keywords
moroccan vegetable stew
Ingredients
2 tsp olive oil or refined coconut oil
1 onion (diced)
2 cloves garlic (minced)
1/2 inch peeled fresh ginger (minced or grated)
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cayenne pepper
1 bell pepper (chopped)
14 oz. canned diced tomatoes ((or use 1 and 1/2 cups diced fresh tomatoes))
In a large soup pot, sauce pan or Dutch oven, heat the oil over medium heat. Add the onion and a pinch of salt, and stir. Cook the onion with occasional stirring until translucent and lightly browned, about 5 minutes.
Add the garlic and ginger and stir. After 30 seconds, add the cumin, turmeric, coriander, cinnamon, nutmeg, and cayenne pepper, and stir. Cook for another 30-60 seconds or until the spices are fragrant. Finally, add the bell pepper and cook for another 1-2 minutes to soften it slightly.
Stir in the tomatoes, sweet potato, turnip, cauliflower, carrot, golden raisins, and water or broth. Bring the mixture to a boil and then reduce it to a simmer. Cook covered for about 30 minutes, stirring occasionally. Remove the cover and cook uncovered, stirring occasionally, for about 15 more minutes or until all of the vegetables are cooked through. (The turnips tend to be the limiting factor in this).
Stir in the lemon juice and season to taste with salt and pepper. Serve hot, topped with cilantro and almonds if desired. Pair with rice, legumes, or other accompaniments of choice, or serve alone as a light and refreshing meal.
Nutitrion
Serving Size: 1 fourth recipe
Calories: 229 kcal
Carbohydrates: 47 g
Protein: 5 g
Fat: 3 g
Sodium: 239 mg
Sugar: 26 g
Unsaturated Fat: 2 g
Reviews
Cynthia on 2018-11-20 (5 stars): GlowingMoroccan Vegetable Stew was not only fairly fast to make, but is delicious and healthy. I took the dish to a belly dance pot luck dinner and was asked for the recipe by several ladies. I'm making it tonight with different vegetables and the left over cauliflower. I'm also adding cod. Oh and I love the addition of the lemon juice. It gives the dish an added brightness to your palate. I'm not vegetarian, but I will be trying more of your recipes. Fabulous.
Ansellia on 2018-03-23 (5 stars): What a super delicious recipe! I used the vegetables I had on hand: butternut squash, eggplant, carrots, mushrooms (since it's on my "must eat daily" list for a wholefood plant-based diet) and bell pepper. I planned adding some Swiss chard towards the end, but that never happened. However, I also added a cup of brown lentils. My entire family loved the result.
Miss E on 2017-09-22 (5 stars): Absolutely divine! Definitely making this again.
Kelsey on 2017-09-18 (5 stars): I forgot to leave a comment until now, but I've made this three or four times, each with a slightly different mix of vegetables and it's absolutely a staple for us now. The other day I added butternut squash. I usually make it with couscous instead of rice!
