African Potato and Cauliflower Stew
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
A comforting, satisfying vegetarian stew with a subtle spiciness and exotic flavor profile - a welcome change from traditional American-style Beef Stew with potatoes and carrots.
Servings: 4 -6 servings
  • 2 tablespoons sunflower oil
  • 2 cups chopped onion
  • 2 garlic cloves minced
  • 1/8 teaspoon red chile flakes
  • 1 tablespoon ground coriander seed
  • 2 teaspoons fresh ginger minced
  • 2 teaspoons cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 2 Idaho russet potatoes peeled and cut into 1/2-inch cubes
  • 1 -15 ounce can No-Salt tomato sauce
  • 3-1/2 cups water
  • 1 cup applesauce
  • 1 medium sweet potato or yam peeled and cut into 1/2-inch cubes
  • 2 cups cauliflower cut into bite-size florets
  • 4 cups thinly sliced collard greens
  • 1/4 cup chopped dried apricots
  • Garnish: chopped peanuts or cashews chopped cilantro
  1. Heat oil in a large pot or cast iron Dutch oven over medium heat. Add onions and garlic, cooking for about 5 minutes, stirring occasionally, until onions are softened.
  2. Stir in red chile flakes, ground coriander, ginger, cumin, cinnamon and cayenne and cook for 2 more minutes.
  3. Add russet potatoes, stir in the water, tomato sauce, and apple sauce. Turn heat up to high and bring to a boil. Lower the heat and simmer, uncovered, for 5 minutes. *Alternatively, you can add all remaining ingredients and transfer to a slow cooker and cook on low for 6 hours.
  4. Stir in the cauliflower, sweet potato, collard greens and apricots. Cover and continue to cook for 15-20 minutes, stirring occasionally, until the potatoes and sweet potatoes are fork tender.
Recipe Notes

I used my beloved Lodge cast iron Dutch Oven, but any stew is easily adapted to a slow cooker.
Vegetarian, vegan, gluten free, and dairy free.