Moroccan stew

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Moroccan stew calories by ingredient


Introduction

The closest I can come to imitating a vegan restaurant's Moroccan stew. Apologies if it's not authentic. The closest I can come to imitating a vegan restaurant's Moroccan stew. Apologies if it's not authentic.
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)
    salt
    pepper
    900 mL Campbell's Vegetable Broth (by AJEREMA)

Tips

You can substitute chicken broth, or use any other kind of yellow squash for this.


Directions

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.