Callaloo stew

Yield: 4 Servings

Measure Ingredient
1½ cup Finely chopped onions
3 Garlic cloves; minced or pressed
2 teaspoons Grated fresh ginger root
1 teaspoon Turmeric
2 teaspoons Ground coriander
½ teaspoon Dried thyme
¼ teaspoon Ground allspice
5 cups Water or veg. stock
2 cups Diced sweet potatoes; (about 1 large potato), pumpkin, or other winter squash
2 cups Chopped callaloo or stemmed kale or 3 cups chopped stemmed spinach
1 cup Fresh or frozen sliced okra; (easy to slice if slightly frozen) or use zucchini
1 cup Diced tomatoes
½ teaspoon Salt
2 tablespoons Lime juice

Adapted from Cooking Class given by Moosewood Collective members. Recipe is from "Moosewood Restaurant Low-Fat Favorites Cookbook" Total time: 40 minutes

In soup pot, saute onions for a minute or 2 then then add garlic and continue sauteeing for another 2 or 3 minutes, until softened. Add ginger, turmeric, coriander, thyme, and allspice and saute another minute, stirring to prevent spices from sticking and scorching.

Stir in water or stock and add sweet potatoes or squash. bring to a boil and simmer 5 minutes then if you are using callaloo or kale (but not spinach) , stir it in. Add okra and simmer another 5 minutes. Stire in tomatoes, lime juice, salt and spinach, if you are using it. Cooke for another 3 or 4 minutes until all vegetables are tender. Add more salt or lime juice to taste.

Posted to fatfree digest by Jayne Spielman <jayne@...> on Nov 14, 1998, converted by MM_Buster v2.0l.

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