Moroccan-Spiced Vegetable Stew

Moroccan-Spiced Vegetable Stew

Serve this warming stew over cooked quinoa, brown rice, or just as is!

Add chicken or chickpeas for extra protein and nutrients. Replace some of the vegetables with others if desired. Try green beans, zucchini, or broccoli!

1 tablespoon extra-virgin olive oil or coconut oil
1 small onion, chopped
1 teaspoon Herbamare or sea salt
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 (13.5-ounce) can organic coconut milk
1 cup water or Chicken Stock (here)
1 small head cauliflower, cut into florets
2 carrots, peeled and chopped
1 large sweet potato, peeled and chopped
1 cup fresh or frozen peas
2 cups chopped fresh spinach or kale
½ cup chopped fresh cilantro

OPTIONAL ADDITIONS

cooked chickpeas

chopped cooked chicken breast

Heat the oil in a 6-quart pot over medium heat. Add the onion and sauté for about 5 minutes, then add the Herbamare, turmeric, coriander, cardamom, cumin, and pepper; sauté a minute more. Then add the coconut milk, water, cauliflower, carrots, and sweet potato. Cover and simmer for about 16 or until the vegetables are tender. ل

Add the peas and spinach or kale, as well as any optional additions and simmer for 2 minutes more. Remove from the heat and stir in the cilantro. Taste and adjust the salt and spices, if desired.

Yield: about 6 servings