Moroccan Spiced Vegetable Stew
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By Myra Bruneta
Moroccan Spiced Vegetable Stew
add chicken or chickpeas for extra protein.
Updated at: Thu, 17 Aug 2023 14:10:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories230.5 kcal (12%)
Total Fat16.5 g (24%)
Carbs19.6 g (8%)
Sugars5.3 g (6%)
Protein4.8 g (10%)
Sodium310.5 mg (16%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonextra-virgin olive oil
1onion
small, chopped
1 teaspoonsea salt
1 teaspoonturmeric powder
1 teaspoonground coriander
1 teaspoonground cardamom
½ teaspoonground cumin
½ teaspoonfreshly ground black pepper
1 x 13.5 ouncecoconut milk
can, organic
1 cupwater
or chicken stock
1 headcauliflower
small, cut into florets
2carrots
peeled and chopped
1sweet potato
large, peeled and chopped
1 cupfresh peas
or frozen
2 cupsfresh spinach
chopped, or kale
½ cupfresh cilantro
chopped
chickpeas
cooked, optional
chicken breast
chopped, cooked, optional
Instructions
Step 1
Heat the oil in a 6-quart pot over medium heat.
Step 2
Add the onion and sauté for about 5 minutes, then add the Herbamare, turmeric, coriander, cardamom, cumin, and pepper; sauté a minute more.
Step 3
Then add the coconut milk, water, cauliflower, carrots, and sweet potato. Cover and simmer for about 10 minutes, or until the vegetables are tender.
Step 4
Add the peas and spinach or kale, as well as any optional additions, and simmer for 2 minutes more.
Step 5
Remove from the heat and stir in the cilantro.
Step 6
Taste and adjust the salt and spices, if desired.
Notes
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