Modified recipe, from "Café Sunflower, Vegetarian Recipes", by Lin Sun, 1998, (from café in Atlanta, GA).
Serves 4-6.
1) In a large pot, over medium heat, cook about 3 minutes:
- 1 T. CANOLA OIL
- 1 large YELLOW ONION, roughly chopped
- 2 to 2 1/2 T. minced GARLIC
2) Add, mixing in well (the larger amt. listed will make it a bit spicier and/or more flavourful):
- 1 1/2 to 2 tsp. CURRY POWDER
- 1 1/2 to 2 tsp. GROUND CINNAMON
- 1 tsp. TUMERIC
- 1/2 to 3/4 tsp. HUNGARIAN PAPRIKA
- 1/2 to 3/4 tsp. GROUND GINGER
- 1/2 tsp. GROUND CARDAMMON (this is a relatively $ spice; buy in bulk in small quantity if possible; or omit entirely if desired)
-1/2 to 3/4 tsp. GROUND CORIANDER
-pinch CAYENNE
-salt & black pepper to taste (you can add this at end)
3) Mix in, and simmer (covered), till about 3/4 done (tender):
(Small to medium-size pieces. Chop carrots just a tiny bit smaller than other pieces.)
- 1 cup TURNIPS, peeled and diced
- 1 cup PARSNIPS, peeled and diced
- 1 cup CARROTS, peeled and diced
- 1 1/2 to 2 cups VEG. STOCK
Then add, and continue simmering till all the veggies are almost done (soft but not mushy):
- 1/2 to 1 cup white POTATOES, peeled and diced
(same size pieces as the other veggies)
Since the potatoes cook more quickly than the other veggies, they're added last.
The idea is to evenly cook all the veggies.
5) Add, and simmer a few more minutes:
- 1/4 cup dark RAISINS
- 1/2 cup COOKED CHIC PEAS
- 1/2 cup chopped FRESH PARSLEY (optional)
- 3 to 4 T. CORNSTARCH (first dissolved in 1/3 cup WATER)
- Add a bit more water if you'd like a saucier stew.
- Serve with couscous or alone.
- Optional: Top each serving with a sprinkle of chopped FRESH CILANTRO.
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