Featured recipe from Marilu’s table * Curried sweet potato stew
Enjoy another delicious vegan meal for fall with this stew.
If you’re not a fan of curry, you can leave out the curry powder, and it’s still delicious. Serve the stew over brown rice for heartier appetites.
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Curried Sweet Potato Stew
Green * Serves 6-8
2 large sweet potatoes, peeled and diced
1 15-ounce can garbanzo beans, drained and rinsed
1 14.5-ounce can diced tomatoes
1/2 cup water
1/2 cup vegetable stock
10 ounces fresh spinach, coarsely chopped
1/4 cup fresh cilantro, chopped
2 green onions, chopped
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Steam the diced sweet potatoes over simmering water for about 15 minutes. Meanwhile, in a large saucepan, combine garbanzo beans, tomatoes, water and stock. Bring to a simmer over medium heat. Add spinach, cover, and cook just until wilted, about 3 minutes. Stir in sweet potatoes, cilantro, green onions, curry powder, cumin and cinnamon. Simmer uncovered for 5 minutes. Serve over brown rice.
