Curried Kwanza Stew

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Curried Kwanza Stew

 

This harvest dish is adapted from Adriene Cruz's recipe in The Festive Table, by Ronni Lundy (North Point Press, New York, 1995).

 

1 large onion, chopped

4 cloves garlic, minced

1/4 cup olive oil

1 medium, red bell pepper, chopped

2 tablespoons fresh ginger, minced

2 to 3 teaspoons curry powder

1/2 teaspoon cinnamon

1/4 cup tamari (fermented soy sauce)

1 can (24 ounces) tomatoes, with juice

2 small sweet potatoes, peeled and chopped

2 quarts water, plus 1 cup

1/2 pound broccoli, chopped

2 medium potatoes, peeled and chopped

1 cup each frozen corn, green beans, and peas

1/2 pound fresh kale, chopped

Salt, to taste

 

In a large soup pot, saute the onion and garlic in the olive oil until soft. Add the pepper and ginger, and saute for 2 minutes more. Stir in the curry powder, cinnamon, tamari, and juice from the tomatoes. Bring to a boil, reduce the heat, and simmer for 5 minutes. Add the sweet potatoes and 1 cup of water. Simmer for 20 minutes. Add the broccoli, potatoes, and 2 quarts of water. Cover and simmer for 20 minutes. Chop the tomatoes and add to the pot with the corn, green beans, and peas. Cook for 10 minutes. Stir in the kale and simmer 10 minutes more. Salt, to taste, and serve hot.

 

Yield: 12 servings

 

Source: yankeemagazine.com

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV