Moroccan Sweet Potato Stew from Windstar Cruises

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Windstar Cruises recipe for incredible dining begins with the freshest ingredients which are purchased from the local markets, wherever possible.

2 cups chopped onion
3 cloves garlic minced
1 1/2 teaspoon turmeric
1 teaspoon dried cinnamon
3/4 teaspoon curry powder
3/4 teaspoon dried cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 to 4 sweet potatoes (3 1/2 pounds) peeled and cut into 2 inch cubes 6 cups
1 large red bell pepper seeded and coarsely chopped 1-1/2 cup
1 eggplant cubed 3 cups
3/4 cup vegetable broth or water
2 cups canned garbanzo beans rinsed and drained
3 cups canned ready-cut tomatoes
3/4 cup raisins
Chopped fresh cilantro leaves for garnish

Combine onions and garlic in a large saucepan and cook covered over low heat until tender, about 10 minutes or until the onion is translucent, adding a little water if necessary to prevent scorching. Stir in turmeric, cinnamon, curry, cumin, nutmeg and red pepper flakes, salt and pepper, and cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant, and broth or water and bring to a boil. Reduce heat to low and simmer covered for 5 minutes. Add garbanzo beans, tomatoes and raisins, and simmer covered until the sweet potatoes are tender, about 35 minutes. Sprinkle with fresh cilantro before serving.

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