Kumara and Vegetable Stew

    1 hour 10 minutes

    This Moroccan inspired vegetarian stew can be made ahead and heated just before serving. Using kumara, chickpeas and lentils, this stew tastes great.

    237 people made this

    Serves: 6 

    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground turmeric
    • 1/8 teaspoon curry powder
    • 1 teaspoon sea salt
    • 15g butter
    • 1 sweet onion, diced
    • 2 cups finely cut kale
    • 1.5 Litres vegetable stock
    • 1 (400g) tin diced tomatoes, undrained
    • 1 tablespoon honey
    • 4 large carrots, diced
    • 2 kumara, peeled and diced
    • 3 large potatoes, peeled and diced
    • 1 (400g) tin chickpeas, drained
    • 1/2 cup dried apricots, chopped
    • 1 cup dried lentils, rinsed
    • 1 teaspoon ground black pepper, to taste
    • 1 tablespoon cornflour
    • 1 tablespoon water

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
    2. Melt butter in a large saucepan over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
    3. Pour the vegetable stock into the saucepan. Stir in the tomatoes, honey, carrots, kumara, potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
    4. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornfour and water; stir into stew. Simmer until stew has thickened, about 5 minutes.

    Making Ahead

    If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the saucepan or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours then pour stew into a pot, bring just to a boil and simmer until heated through.


    Kumara is known in other parts of the world as a sweet potato.

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    Reviews in English (224)


    This is an amazingly good recipe. I omitted the apricots and added some chopped celery and browned, cubed beef. The balance of spices is just perfect.  -  29 May 2015


    Great mix of spices, not too overpowering. I used adzuki beans in place of chickpeas for a change  -  07 Jul 2012


    This is a healthy staple in our house. We often modify it to include whatever vegetables we have on hand or in the garden. Also, you can make a bulk batch of spice mixture and keep this Moroccan spice mixture on hand for quicker day-of preparation. This spice mixture makes a great addition to Lamb burgers, a fantastic pork roast or salmon rub, and can be added for a wonderful variation to a stir fry. We love these Moroccan flavors!  -  25 Apr 2011  (Review from Allrecipes USA and Canada)