Our friend from Mozambique made this delish dish for us one night - he never follows a recipe, or makes the same thing twice, but we figured it out together and I wrote it down for Savvy Veg visitors to enjoy.
He is vegan and doesn't believe in overcooking food. So it's quick to make - the secret is to chop the veggies small. If you like your veggies uncrunchy, just cook until it seems right to you - this recipe is highly improvisational! The result is rich, spicy, and excellent over rice or quinoa, or with any bread. Serves four.
Ingredients
1 large sweet potato or yam, peeled and chopped into bite sized pieces
2 stalks celery, sliced lengthwise and chopped into bits
1 tblsp or to taste minced fresh ginger
1 tblsp or to taste minced fresh jalapeno
3 Tblsp olive oil or to taste
2 - 3 chopped scallions
1/2 bunch chopped cilantro
1 tsp cumin
1 tsp turmeric
Pinch of asefetida
1/2 - 1 cup tomato sauce
1 head broccoli, stalks peeled, chopped small
2 carrots, peeled and diced
1 cup chopped green beans or peas
14 oz can coconut milk
2 cups kale, stemmed and chopped in small pieces
Salt or soy sauce to taste
Directions
Heat the olive oil on low in a heavy wide pan while you peel and chop veggies
Turn up the heat a bit, saute the celery, asefetida, fresh ginger and jalapeno briefly.
Add the yam, stir and cook 5 minutes, lower heat, cover and cook 5 minutes
Add the scallions, cilantro, spices, broccoli, carrots and beans
Turn up the heat again, stir and cook 5 minutes
Add the tomato sauce, stir and cook until hot, cover and simmer 5 minutes
Add the coconut milk, stir and cook two minutes, adding water as needed if it seems too thick
Add the chopped kale, stir and cook two more minutes
At this point, cook a few minutes extra if the veggies seem to need it
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
