Sweet n Sour Veggie Stew

Post by giftofhealth

BOOKMARK

DELICIOUS

Description

Heat the water in a large soup pot. Add the onion,

yam, carrot, and celery. Cook over medium heat, stirring often,

for about 7 minutes, or until the vegetables begin to soften.

Add all the remaining ingredients, cover, and cook,

stirring occasionally for 15 to 20 minutes, or until the vegetables are

tender.

Stored in a covered container in the refrigerator,

leftover Sweet-and-Sour Vegetable Stew will keep for up to 3 days

Recipe Source: The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D., www.nutritionmd.org

Ingredients

1/2 cup water of vegetable broth

1 onion, diced

1 jewel or garnet yam, peeled (if desired) and cut into 1/2 - 1 inch cubes

1 large carrot, diced or cut into rounds

1 cup sliced celery

1 can (15 ounces) diced tomatoes, undrained,

or 1 1/2 cups chopped fresh tomatoes

1 1/2 cups cooked or canned chickpeas, rinsed and drained

1 can (8 ounces) crushed pineapple packed in juice, or 1 cup crushed fresh pineapple with juice

1cup chopped roasted red bell peppers

1/2 cup bean cooking liquid or vegetable

broth, or water

1/2 cup minced fresh cilantro

1 tablespoon minced jalapeño chile,

or ½ teaspoon crushed red pepper

flakes

1 teaspoon peeled and minced fresh

ginger, or ¼ teaspoon ground ginger

1 teaspoon curry powder

¼ teaspoon ground cinnamon

¼ teaspoon coriander