It is February but I cannot stop thinking about a stew of orange winter vegetables like carrots and butternut squash. I am just like that. I can be thinking about a million things but all of a sudden a FOOD MOOD strikes me and off my mind goes into recipe mode.
Recipe mode is usually a dreamlike state in which I start thinking of ingredients that will go together and will taste and look good. Today’s recipe started with onions and garlic (of course) and then went to exotic spices mode: ginger, dried coriander, curry, cumin, cinnamon, turmeric and cilantro. All mixed together and incorporated with winter veggies.
A word about this fantastic new curry powder I found. As you know from this blog I LOVE Penzey’s spices. For this dish I used a special curry powder blend called “The NOW Curry” and it is a delicious combination of curry, ginger, garlic, cumin, turmeric, fenugreek and nutmeg. It has a bit of a snap to it which makes it just perfect for the otherwise bland vegetables. This dish is far from bland with the addition of all the different and full-flavored spices.
Best thing about this is that you can make the entire thing in the slow cooker and just let the spices permeate the kitchen with warm winter feelings. I am a huge fan of my Cuisinart Multicooker. Not only is it big and roomy so you don’t have to worry about the contents overflowing, but it also can brown and saute the vegetables before it does its slow cooking stew thing. All you do is first brown the onions, garlic, ginger and the spices and then add the raisins, tomatoes, broth and vegetables. So easy and quick to put together.
You can serve this in a bowl by itself, put a poached egg on top and pile it on a mountain of couscous, farro, freekah, or jasmine rice. Topped off with cool Greek yoghurt mixed with the cilantro and mint, this is winter meal that will make everyone feel like they are wearing a fuzzy, warm coat.
Exotic African Winter Vegetable Stew with Yogurt Cilantro and Mint Sauce
A warm and luscious winter dish brimming with delicious vegetables and spices.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped into medium dice
- 1 ½ tablespoons chopped garlic
- 2 tablespoons fresh ginger grated
- 2 cups chopped cilantro divided
- 1 ½ tablespoons ground coriander
- 1 ½ tablespoons Penzey Curry The NOW Curry or regular curry powder
- 1 ½ tablespoons ground cumin
- 2 teaspoons cinnamon
- 2 teaspoons Kosher salt
- 1 large butternut squash cut into medium dice
- 2 pounds carrots peeled and cut into 1” slices
- 2 large parsnips peeled and cut into medium dice
- 3 cups chicken broth
- 1/3 cup golden raisins
- 2 14 ½ ounce cans Petite Diced Tomatoes
- 1 head cauliflower sectioned into florets
- 3 small zucchini thickly sliced
- 8 ounces plain Greek Yoghurt
- ¼ cup fresh mint finely chopped
- 1/8 teaspoon salt
- 6 poached eggs optional
Instructions
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In the insert to a Cuisinart Multicooker at 350 degrees (brown/sauté) or in a medium sized skillet over medium high heat, heat the olive oil until it is shimmering.
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Add the onion, garlic and ginger and cook for 5 minutes. Add ¼ cup of the cilantro, the ground coriander, NOW curry or regular curry powder, ground cumin, cinnamon and salt. Heat for 5 minutes, stirring until the spices are nicely brown and fragrant.
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Turn the setting of the slow cooker to "slow cook low" and add the onion and spices mixture.
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Add the squash, carrots and parsnips. Add the chicken broth, raisins and tomatoes.
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Cook for 3 hours and add the cauliflower. One hour before serving add the zucchini and cook until tender. Add ½ cup cilantro just before serving.
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Make the Greek yoghurt sauce by combining the yoghurt with the remaining ¼ cup of chopped cilantro, the chopped fresh mint and the salt.
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Serve the stew over couscous, farro, freekah or jasmine rice garnished with a poached egg (if using) and the yoghurt sauce.