Curried Veggie Stew

"I can vouch for the deliciousness of this dish, and the spicy drizzle is so good I want to try it on pancakes." ~ Nancy, book group

Serving hungry friends since 2004, thanks to Amy Sieben.  

I always imagine that this is Moroccan-ish but truth be told, have no idea of it's origins. Vegetarian, vegan without the yogurt.


Serves 6-8ish. All quantities are estimates. It can easily expand or contract based on what you have available. Make sure to adjust the cinnamon and coriander if you make a larger batch.


Heat oil and saute veggies and spices about 15 minutes:
2 T. olive or canola oil
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
1-2 carrots, sliced
1 t. ground coriander
1/2 t. cinnamon

Add:
1 large sweet potato, peeled and diced in 1 inch cubes
2 large tomatoes or a 14-oz can of chopped tomatoes
1 T. lemon juice
1 1/2 c. cooked garbanzos or 1 14 oz-can garbanzos, drained
1/2 c. raisins
1/2 c. cashews

Add enough water or vegetable broth to cover. Simmer for a good couple of hours. (Can sit on the stove for hours or reheats well.)

Serve over cous cous (I prefer whole wheat) with fresh parsley, plain yogurt, and spicy drizzle (recipe below.)

Spicy drizzle - Combine in small sauce pan.:
1/2 c olive oil
1 T. soy sauce
2 1/2 t. cayenne
1 1/2 t. cumin
1/4 t. salt
1 clove garlic, crushed

Cook over very low heat. Drizzle over the stew at the table.