Vegetarians recipes |
African/Thai Stew, Cold Veggies With Dip |
450 gram precut fresh veggies (1 lbs or 16 oz) Ranch dip 1 x sweet potato (often mislabeled as Yam), cubed 1 x small to medium onion, finely chopped 2 teaspoons olive oil (10 mL) 2 teaspoons prepared garlic (10 mL) 2 stalks celery, diced 1 x green pepper, chopped (cut and freeze the other half for next time) 3 cups vegetable broth (750 mL) 1 can chunky tomatoes (I use the spicy red pepper variety) (19 oz) 1 can chickpeas, drained (19 oz) 1 tsp ground cumin (5 mL) 1 tsp ground curry powder (5 mL) 1 tsp ground coriander (5 mL) 1 tsp chili powder (5 mL) Fresh ground pepper to taste 1 tbsp lime juice (5 mL) 2 teaspoons prepared ginger from a jar (30 mL) 1/4 cup sultana raisins (75 mL) 2 tbsp light peanut butter (30 mL) 2 tbsp chopped fresh cilantro (optional) (30 mL) |
Arrange veggies on a plate with a side of Ranch dip. Heat olive oil in a large, Dutch oven (medium-high). Add onions and garlic to hot oil and stir. Add celery and green pepper and let cook for a few minutes. Add to pot in this order: vegetable broth, sweet potatoes, tomatoes, chickpeas, cumin, curry, coriander, chili, pepper, lime juice, and ginger. Bring to a boil. Reduce heat to low and simmer, covered. Set timer for 25 minutes. When timer rings, stir in raisins and peanut butter. Simmer a little longer. |