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African Root Vegetable Stew with Almonds

African Root Vegetable Stew with Almonds


Recipe created by Katie Cavuto, MS, RD, Chef



2 tablespoons olive oil

1 medium yellow onion, diced

1 cup carrots, 1 inch dice

1 cup celery, chopped

2 tablespoon garlic, minced

2 tablespoons ginger, peeled and minced

1 tablespoon curry powder

1 teaspoon cumin powder

1 (14-ounce) can low sodium diced tomatoes with juice

4 cups reduced-sodium vegetable broth

1 cup sweet potato, peeled, 1 inch dice

1 cup butternut squash, peeled, 1 inch dice

1 cup rutabaga or turnip, peeled, 1 inch dice

1 (15 ounce) can chickpeas, drained and rinsed

1/4 cup crunchy natural almond butter

1/4 cup fresh cilantro, chopped

2 cups of kale, chopped

*hot red pepper flakes or freshly ground pepper to taste

Lime wedges to garnish

Sliced almonds to top



Heat the olive oil in a Dutch oven over medium heat. Add onions, carrots and celery; sauté until soft and translucent, about 5 minutes. Add garlic, ginger and curry powder and cumin and sauté about 1 minute. Add tomatoes and cook for 2 to 3 minutes to reduce the liquid a bit.

Add broth and root vegetables and bring to a boil. Reduce heat and simmer about 10 minutes or until tender. Add the beans and almond butter; stir to combine. Add cilantro and kale; cook until thoroughly heated and kale wilts, about 2 minutes.

Serve as is or over rice. Garnish with lime and top with sliced almonds.


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