Name: Vegan Moroccan Stew
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Cumin seeds - 1 tablespoon; Coriander seeds - 1 tablespoon; Olive oil - 3 tablespoons; Chopped onion - 1 cup; Garlic, thinly sliced - 3 cloves; Matchstick-sliced ginger - 3 tablespoons; Lemon, zested and juiced, divided - 1; Salt - 2 teaspoons; Ground black pepper - 1 teaspoon; Ground turmeric - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground allspice - ½ teaspoon; Vegetable broth - 2 cups; Whole peeled tomatoes, lightly crushed by hand - 1 (28 ounce) can; Cubed peeled carrots - 2 cups; Butternut squash, peeled and cut into 1-inch cubes - 1 large; Sweet potato, peeled and cut into 1-inch cubes - 1 large

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Moroccan Stew

1. Cumin seeds - 1 tablespoon

2. Coriander seeds - 1 tablespoon

3. Olive oil - 3 tablespoons

4. Chopped onion - 1 cup

5. Garlic, thinly sliced - 3 cloves

6. Matchstick-sliced ginger - 3 tablespoons

7. Lemon, zested and juiced, divided - 1

8. Salt - 2 teaspoons

9. Ground black pepper - 1 teaspoon

10. Ground turmeric - 1 teaspoon

11. Ground cinnamon - ½ teaspoon

12. Ground allspice - ½ teaspoon

13. Vegetable broth - 2 cups

14. Whole peeled tomatoes, lightly crushed by hand - 1 (28 ounce) can

15. Cubed peeled carrots - 2 cups

16. Butternut squash, peeled and cut into 1-inch cubes - 1 large

17. Sweet potato, peeled and cut into 1-inch cubes - 1 large

How to cook deliciously - Vegan Moroccan Stew

1. Stage

Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.

2. Stage

Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.

3. Stage

Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.

4. Stage

Taste stew and season with more salt, if desired.