Mozambique Vegetable Stew

Delicious African Style Vegan Veggie Dish

Our friend doesn't believe in overcooking food. So this recipe is quick to make - the secret is to chop the veggies small. If you like your veggies uncrunchy, just cook until it seems right to you.

Serves four: The result is rich, spicy, excellent with rice, quinoa, or bread.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Ingredients:

• 1 large sweet potato or yam, peeled and chopped into bite sized pieces
• 2 stalks celery, sliced lengthwise and chopped into bits
• 1 Tbsp or to taste minced fresh ginger
• 1 Tbsp or to taste minced fresh jalapeno
• 3 Tbsp olive oil or to taste
• 2 - 3 chopped scallions
• 1/2 bunch chopped cilantro
• 1 tsp cumin
• 1 tsp turmeric
• Pinch of asefetida
• 1/2 - 1 cup tomato sauce
• 1 head broccoli, stalks peeled, chopped small
• 2 carrots, peeled and diced
• 1 cup chopped green beans or peas
• 14 oz can coconut milk
• 2 cups kale, stemmed and chopped in small pieces
• Salt or soy sauce to taste

Directions:

1. Heat the olive oil on low in a heavy wide pan while you peel and chop veggies
2. Turn up the heat a bit, sauté the celery, asefetida, fresh ginger and jalapeno briefly
3. Add the yam, stir and cook 5 minutes, lower heat, cover and cook 5 minutes
4. Add the scallions, cilantro, spices, broccoli, carrots and beans
5. Turn up the heat again, stir and cook 5 minutes
6. Add the tomato sauce, stir and cook until hot, cover and simmer 5 minutes
7. Add the coconut milk, stir and cook two minutes, adding water as needed if it seems too thick
8. Add the chopped kale, stir and cook two more minutes
9. At this point, cook a few minutes extra if the veggies seem to need it
10. Add salt, shoyu or braggs liquid aminos to taste
11. Turn off heat and cover

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