African Root Vegetable Stew with Almonds

0
Print Recipe
Serves: 6
Description: 
Recipe created by Katie Cavuto, MS, RD, Chef
Ingredients: 
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
Preparation: 

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.

Review this recipe
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
By submitting this form, you accept the Mollom privacy policy.
African Root Vegetable Stew with Almonds
  • 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.