Vegetarian Skillet Stew
Serves: 6
Prep Time: 15 minutes
Total Time: 35 minutes
Calorie: 342, Proteins: 12 g, Total Fat: 7 g, Fiber: 9.60 g, Sugar 16 g.
Preparation
Grind all spices together.
Place the potatoes in a steamer basket and steam until fork tender. Set
aside.
Heat a 3- to 4-quart (2.9- to 3.8-L) skillet. Add the olive oil.
Add the onions, stirring to coat with the oil.
Next, add the ground spices and garlic, mixing into the onions.
Add the carrots, coating again with the oil and spices.
Pour in the 2 to 3 cups (480 to 720mL) of stock. Add the beans and the
chopped greens. Cover and cook until the carrots and greens are tender.
Add the potatoes.
Remove 1/2 cup (120mL) of the cooking stew and purée in a blender.
Return to the skillet.
Add the currents, vinegar, and chopped parsley. Serve immediately over
brown basmati rice.