Moroccan stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cup, cubes Butternut Squash 2 sweetpotato, 5" long Sweet potato 4 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 0.5 can (6 oz) Tomato Paste 3 large (7-1/4" to 8-1/2" long) Carrots, raw 1 cup, chopped Onions, raw 4 clove Garlic 1 tbsp Paprika 2 tsp Turmeric, ground 1 tsp Cumin seed 0.5 tsp Pepper, red or cayenne 1 tbsp Coriander seed 1 tsp Cinnamon, ground 2 serving Ginger Root - Fresh/Raw (1 Tsp) (by MATTHEWMILLMAN)saltpepper 900 mL Campbell's Vegetable Broth (by AJEREMA)
Dice the squash, carrots and sweet potatoes into 1" cubes.
Large dice the onion.
Grate fresh ginger.
Add in all ingredients into a pot.
Cook until vegetables are soft, on medium simmer. Or, make in an Instant Pot, approximately 15 minutes.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REDZWEENZ.
Large dice the onion.
Grate fresh ginger.
Add in all ingredients into a pot.
Cook until vegetables are soft, on medium simmer. Or, make in an Instant Pot, approximately 15 minutes.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REDZWEENZ.
Nutritional Info Amount Per Serving
- Calories: 284.8
- Total Fat: 3.6 g
- Cholesterol: 16.6 mg
- Sodium: 2,383.4 mg
- Total Carbs: 59.4 g
- Dietary Fiber: 12.9 g
- Protein: 9.5 g
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