Vegan Moroccan Stew

Name: Vegan Moroccan Stew
Total time: 105
Yield: 6
Ingredients: 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 3 tablespoons olive oil; 1 cup chopped onion; 3 cloves garlic, thinly sliced; 3 tablespoons matchstick-sliced ginger; 1 lemon, zested and juiced, divided; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 teaspoon ground turmeric; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; 2 cups vegetable broth; 1 (28 ounce) can whole peeled tomatoes, lightly crushed by hand; 2 cups cubed peeled carrots; 1 large butternut squash, peeled and cut into 1-inch cubes; 1 large sweet potato, peeled and cut into 1-inch cubes

Recipe by Hester from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

6 servings

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1 tablespoon cumin seeds
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1 tablespoon coriander seeds
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3 tablespoons olive oil
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1 cup chopped onion
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3 cloves garlic, thinly sliced
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3 tablespoons matchstick-sliced ginger
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1 lemon, zested and juiced, divided
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2 teaspoons salt
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1 teaspoon ground black pepper

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1 teaspoon ground turmeric
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½ teaspoon ground cinnamon
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½ teaspoon ground allspice
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2 cups vegetable broth
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1 (28 ounce) can whole peeled tomatoes, lightly crushed by hand
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2 cups cubed peeled carrots
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1 large butternut squash, peeled and cut into 1-inch cubes
•

1 large sweet potato, peeled and cut into 1-inch cubes

Instructions

Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.
Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.
Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.
Taste stew and season with more salt, if desired.