This one-pot meal contains many of the plant-based world’s favorite foods: chickpeas, spinach, and yams. It is easy to prepare, cooks quickly, and tastes delicious. Adapted from The Healthiest Diet On the Planet: Why the Foods You Love—Pizza, Pancakes, Potatoes, Pasta and More—Are the Solution to Preventing Disease and Looking and Feeling your Best Copyright ©2016 by Dr. John McDougall & Mary McDougall. Published by HarperOne, an imprint of HarperCollins Publishers, reprinted by permission. Photo by Jennifer Davick Photography.
Curried Yam Stew
- 4 cups peeled and diced garnet yams
- 14.5- ounce can diced tomatoes
- 15- ounce can chickpeas drained and rinsed
- 1 ⁄4 cup vegetable broth
- 2 teaspoons curry powde
- r 1⁄2 teaspoon ground cumin
- 1 ⁄4 teaspoon ground coriander
- 1 ⁄4 teaspoon cinnamon
- 4 green onions chopped
- 1 ⁄4 cup chopped fresh cilantro
- 4 cups packed fresh baby spinach leaves
- Place the yams, tomatoes, garbanzo beans, and broth in a large pot. Bring to a boil, reduce the heat, cover, and cook, stirring occasionally, for 15 minutes, until the yams are just tender.
- Add the remaining ingredients, except for the spinach leaves, and mix well.
- Place the spinach leaves on top of the stew, cover, and steam for 1 minute or so; then stir the leaves into the stew.
- Continue to cook, stirring frequently, for 4 minutes. Serve at once.
- Here are more global stews to warm you up.
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