Callaloo Stew

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Callaloo Stew Ingredients

1 1/2 c Finely chopped onions	5 c Water or veg. stock
3 Garlic cloves; minced or	2 c Diced sweet potatoes; (about
2 ts Grated fresh ginger root	2 c Chopped callaloo or stemmed
1 ts Turmeric	1 c Fresh or frozen sliced okra;
2 ts Ground coriander	1 c Diced tomatoes
1/2 ts Dried thyme	1/2 ts Salt
1/4 ts Ground allspice	2 tb Lime juice

Instructions for Callaloo Stew

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 on Nov 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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