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
1/8teaspoonred chile flakes
1tablespoonground coriander seed
2Idaho russet potatoespeeled and cut into 1/2-inch cubes
1 -15ouncecan No-Salt tomato sauce
1medium sweet potato or yampeeled and cut into 1/2-inch cubes
2cupscauliflowercut into bite-size florets
4cupsthinly sliced collard greens
1/4cupchopped dried apricots
Garnish: chopped peanuts or cashewschopped cilantro
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.
Stir in red chile flakes, ground coriander, ginger, cumin, cinnamon and cayenne and cook for 2 more minutes.
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.
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.
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.
African Potato and Cauliflower Stew https://shescookin.com/potatoes-around-the-world-african-potato-and-cauliflower-stew/