| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Finely chopped onions |
| 3 |
|
Garlic cloves; minced or pressed |
| 2 |
ts |
Grated fresh ginger root |
| 1 |
ts |
Turmeric |
| 2 |
ts |
Ground coriander |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground allspice |
| 5 |
c |
Water or veg. stock |
| 2 |
c |
Diced sweet potatoes; (about 1 large potato), pumpkin, or other winter squash |
| 2 |
c |
Chopped callaloo or stemmed kale or 3 cups chopped stemmed spinach |
| 1 |
c |
Fresh or frozen sliced okra; (easy to slice if slightly frozen) or use zucchini |
| 1 |
c |
Diced tomatoes |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Lime juice |
INSTRUCTIONS
Adapted from Cooking Class given by Moosewood Collective members. Recipe is
from "Moosewood Restaurant Low-Fat Favorites Cookbook"
Total time: 40 minutes
In soup pot, saute onions for a minute or 2 then then add garlic and
continue sauteeing for another 2 or 3 minutes, until softened. Add ginger,
turmeric, coriander, thyme, and allspice and saute another minute, stirring
to prevent spices from sticking and scorching.
Stir in water or stock and add sweet potatoes or squash. bring to a boil
and simmer 5 minutes then if you are using callaloo or kale (but not
spinach) , stir it in. Add okra and simmer another 5 minutes. Stire in
tomatoes, lime juice, salt and spinach, if you are using it. Cooke for
another 3 or 4 minutes until all vegetables are tender. Add more salt or
lime juice to taste.
Posted to fatfree digest by Jayne Spielman <jayne@bridge.com> on Nov 14,
1998, converted by MM_Buster v2.0l.
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