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Recent recipes: Caribbean Stew
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Caribbean Stew |
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Caribbean Stew is especially good served on brown rice with Jerk Tofu. The three together will fill your kitchen with a heady, tropical aroma. To help preserve the bright colors of the vegetables, serve the stew soon after cooking.
Serves 4 to 8
Total time 1 hour
1 large onion, chopped (about 2 cups)
½ teaspoon salt
2 teaspoon vegetable oil
½ teaspoon dried thyme
½ teaspoon ground allspice
1 minced fresh chile, seeds removed for a milder "hot"
1 large sweet potato, cut into medium chunks (about 2 cups)
2 cups water or vegetable stock
2 small zucchini, cut into 1-inch chunks (about 2 cups)
1 ½ cups undrained canned tomatoes, coarsely chopped
4 cups loosely packed shredded kale
1 tablespoon fresh lemon or lime juice
2 to 4 tablespoons finely chopped fresh cilantro
salt to taste
Sprinkle the onions with the salt. In a covered soup pot, sauté the onions in the oil for about 7 minutes, stirring occasionally. Add the thyme, allspice, and chile and continue to cook for another 1 or 2 minutes. Stir in the sweet potatoes and the water or stock, and simmer, covered, for about 5 minutes. Add the zucchini and the tomatoes with their juice and simmer 10 to 15 minutes more, until all of the vegetables are barely tender. Add the kale and cook another 5 to 10 minutes. Stir in the lemon or lime juice, cilantro, and salt to taste.
Reprinted from Moosewood Restaurant Low-fat Favorites, Copyright © 1996 by Moosewood, Inc.; Clarkson N. Potter, publisher.
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