African/Thai Stew, Cold Veggies With Dip Courtesy Sandi Richard

[Guest guest]

African/Thai Stew, Cold Veggies With Dip Courtesy Sandi Richard

 

450 gram precut fresh veggies (1 lbs or 16 oz)

Ranch dip

1 x sweet potato (often mislabeled as Yam), cubed

1 x small to medium onion, finely chopped

2 tsp olive oil (10 mL)

2 tsp prepared garlic (10 mL)

2 stalks celery, diced

1 x green pepper, chopped (cut and freeze the other half for next time)

3 cups vegetable broth (750 mL)

1 can chunky tomatoes (I use the spicy red pepper variety) (19 oz)

1 can chickpeas, drained (19 oz)

1 tsp ground cumin (5 mL)

1 tsp ground curry powder (5 mL)

1 tsp ground coriander (5 mL)

1 tsp chili powder (5 mL)

Fresh ground pepper to taste

1 tbsp lime juice (5 mL)

2 tsp prepared ginger from a jar (30 mL)

1/4 cup sultana raisins (75 mL)

2 tbsp light peanut butter (30 mL)

2 tbsp chopped fresh cilantro (optional) (30 mL)

 

Directions:

African/Thai Stew, Cold Veggies With Dip

Arrange veggies on a plate with a side of Ranch dip.

When Tim arrives home...

Heat olive oil in a large, Dutch oven (medium-high). Add onions and

garlic to hot oil and stir.

Add celery and green pepper and let cook for a few minutes.

Add to pot in this order: vegetable broth, sweet potatoes, tomatoes,

chickpeas, cumin, curry, coriander, chili, pepper, lime juice, and ginger.

Bring to a boil. Reduce heat to low and simmer, covered. Set timer for 25

minutes.

When timer rings, stir in raisins and peanut butter. Simmer a little

longer.

Sprinkle some fresh chopped cilantro on top. This is a great garnish and

kicks this dish up to the next level.

[Guest guest]

I am SO going to make that tomorrow. I have everything on hand and it sounds

just like what we'd like . (Food.) Thanks for posting! Jeanne in GA