Soup recipes - Marrakesh Curried Stew

2 onions, peeled and cut in chunks
2 carrots, peeled and cut in chunks
2 cups Vegetable Stock (see p. 20)
2 cups coconut milk
1 tsp. cinnamon
1/2 tsp. cayenne pepper
2 tbsp. curry powder
4 tbsp. cumin, ground
1/2 tsp. turmeric
2 white potatoes, cut in chunks
1 sweet potato, cut in chunks
1 small eggplant, cut in chunks
6 cloves garlic, minced
2 green peppers, cut in chunks
1 red pepper, cut in chunks
1 zucchini, cut in chunks
2 cups cooked or canned chick peas
3 tbsp. raisins
2 tbsp. grated coconut
sea salt to taste

1. Put the onions and carrots in a large pot with 1/2 cup of vegetable stock and cook over medium heat
until onion softens a bit, about 3 minutes.
2. Add the coconut milk and the spices. Cook for 1 minute, while stirring.
Serves 6


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