Ingredients
-
6
-
3
-
1
-
1
-
2
-
1
-
6
-
1
-
1 - 4
-
1
-
1
-
1
-
-
-
Directions
Spicy African Stew, I love to try different spices to flavor veg combinations This is a winner! From Vegetarian Times Cookbook , Good stuff! I did add a couple cups of black eye peas that I cooked up for some protein & added 2c stock for more stewy-ness (it was rather dry) I also used a couple tablespoons each of garlic & ginger as a personal preference It was not too anything; it was wonderful! And only enough left for 1 lunch the next day 🙂 Made for African Tag 10/13 , This was our main course last night and I must say we really loved it I did leave out the bell pepper as I can not eat it and I didn’t have small potatoes so I cubed up 2 larger ones I will be making this again as the sodium level is just great Thank you Sharon for sharing Made this for African Recipe Fun
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Steps
|
1
Done
|
Put the Potatoes in a Medium Saucepan With Salted Water to Cover. |
|
2
Done
|
Bring to a Boil and Cook Until the Potatoes Are Almost Tender. |
|
3
Done
|
Add the Carrots and Beans; Boil 5 Minutes. |
|
4
Done
|
Drain and Set Aside. |
|
5
Done
|
in a Skillet, Heat the Oil and Cook the Garlic, Ginger, Scallions and Peppers, Stirring. |
|
6
Done
|
Gently Mix in the Potatoes, Carrots and Beans. |
|
7
Done
|
Top With the Cabbage Wedges and Sprinkle With the Turmeric. |
|
8
Done
|
Cover and Let Steam For a Few Minutes, Being Careful not to Overcook the Vegetables. |
|
9
Done
|
Stir Gently and Transfer to a Serving Dish. |
|
10
Done
|
Top With Black Pepper and Salt. |
