Kumara and Vegetable Stew
This Moroccan inspired vegetarian stew can be made ahead and heated just before serving. Using kumara, chickpeas and lentils, this stew tastes great.
Ingredients
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
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
- 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.
- 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.
- 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
Kumara is known in other parts of the world as a sweet potato.
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Reviews and Ratings
Global Ratings:
(302)
Reviews in English (218)
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)