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Exotic African Winter Vegetable Stew with Yogurt Cilantro and Mint Sauce

A warm and luscious winter dish brimming with delicious vegetables and spices. 

Course Main Course
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes

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

  1. 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.
  2. 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.

  3. Turn the setting  of the slow cooker to "slow cook low" and add the onion and spices mixture.

  4. Add the squash, carrots and parsnips. Add the chicken broth, raisins and tomatoes.

  5. 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.
  6. Make the Greek yoghurt sauce by combining the yoghurt with the remaining ¼ cup of chopped cilantro, the chopped fresh mint and the salt.

  7. Serve the stew over couscous, farro, freekah or jasmine rice garnished with a poached egg (if using) and the yoghurt sauce.