I cook gooooood

I accidentally peeled too many sweet potatoes the other night when we were deep-frying the entire cupboard, so I needed to use it for dinner tonight. After looking at a bunch of recipes, I concocted my own dish - it's kind of African chili-stew-tagine fusion, I suppose. I forgot to take a picture - maybe I'll post one tomorrow when I have the leftovers for lunch. It's also entirely vegan - if you leave out the butter in the couscous and use vegetable broth or plain salt instead of bouillon. Don't take my word for it - even Patrick liked it!

KK's Moroccan Stew with Fruited Couscous
Serves 4-6
Stew Ingredients:

1 1/2 cups lentils
2 1/2 cups water
1 cube chicken bouillon (or 1 cup vegetable broth, or some salt)
1 sweet potato, cubed
1 vidalia onion, diced
1 tbsp chopped fresh ginger
1/2 cup salsa (chipotle works best - or substitute a couple tomatoes and a couple jalapenos)
3-4 tbsp peanut butter
garam masala
curry powder or turmeric
chopped peanuts
chopped parsley or cilantro

Boil water, bouillon, lentils, and about 1 tsp turmeric or curry powder for 30 minutes or until soft. While those are cooking, cube the sweet potato and steam in a metal strainer over 1" of water (or in a steamer) for about 15 minutes or until tender. Sautee the onion in a bit of olive oil until browned. Combine sweet potatoes, onion, and lentil mixture into one pot. Add ginger, salsa, and peanut butter and stir. Season with garam masala, cinnamon, and salt to taste. Garnish with chopped parsley or cilantro and some chopped peanuts. Serve side-by-side with fruited couscous (below).

Couscous Ingredients:

1 1/2 c water
1 1/2 c couscous
1 medium apple, diced
1/4 c yellow raisins
butter or olive oil

Boil water. Add couscous and turn off burner. Cover and let sit 5 minutes. Then add diced apple, raisins, and cinnamon. Add a tablespoon of butter or a dash of olive oil if the couscous is too dry. Serve immediately with the stew.


Chris Cameron said…
Um, bouillon usually isn't vegan...

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