Perfect as a made-fresh or make-ahead meal, this plant-based take on Moroccan Stew is your taste buds’ flight-free passport to Northwest Africa.
Recipe inspired by Allrecipes.
Plant-Based Moroccan Stew
Recipe inspired by Allrecipes.
Plant-Based Moroccan Stew
Rated 5.0 stars by 1 users
Category
Stew
Cuisine
Moroccan
Servings
8
Prep Time
45 minutes
Cook Time
1 hour
Calories
389
Perfect as a made-fresh or make-ahead meal, this plant-based take on Moroccan Stew is your taste buds’ flight-free passport to Northwest Africa.
Recipe inspired byAllrecipes.
Asha Wheldon
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground turmeric
- ⅛ teaspoon curry powder
-
G.O.A.T Curry
-
Pili Pili Sauce
- 1 tablespoon butter
- 1 medium sweet onion, chopped
- 2 cups finely shredded kale
- 4 (14.5 ounce) cans organic vegetable broth
- 1 (15 ounce) can garbanzo beans, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 3 large potatoes, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 4 large carrots, chopped
- 1 cup dried lentils, rinsed
- ½ cup chopped dried apricots
- 1 tablespoon honey
- 1 teaspoon ground black pepper, to taste
- 1 tablespoon cornstarch (Optional)
- 1 tablespoon water (Optional)
Spice Mixture
Stew
Directions
Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
Cook KULA’s G.O.A.T Curry to perfection in a separate pan
Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
When ready to eat, reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes. Pour KULA’s G.O.A.T Curry on top of the stew and mix in. Want some more heat? KULA’s pili pili sauce compliments any meal perfectly!
Recipe Note
Perfect as a made-fresh or make-ahead meal, this vegetarian, KULA-ized take on Moroccan Stew is your taste buds’ flight-free passport to Northwest Africa.
