Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Chopped onions |
1 large | Garlic clove, pressed |
2 tablespoons | Minced chilies |
3 tablespoons | Olive oil |
½ teaspoon | Ground cinnamon |
¼ teaspoon | Ground cloves |
4 smalls | Potatoes, cubed |
3 cups | Drained canned tomatoes, chopped |
2 cups | Cut green beans |
1 small | Zucchini, sliced |
2 cups | Corn |
1 tablespoon | Cilantro |
\N \N | Salt |
In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes.
Add cinnamon, cloves, potatoes & cook for another 5 minutes, covered.
Stir in tomatoes, green beans & cover & cook for 5 minutes more. Add the zucchini & corn. Simmer, covered on low heat till the vegetables are tender. If the stew seems too dry, add some tomato juice or water. Add cilantro & salt to taste. Serve with cornbread.
"Sundays at Moosewood Restaurant Cookbook"