1 large sweet potato, peeled and cubed into 1-inch pieces
1 small cucumber, chopped
2 cans chopped tomatoes
2-3 cups vegetable broth
1 Tbsp ground turmeric
½ tsp ground cinnamon
4 large thyme sprigs
2 bay leaves
Salt and pepper, to taste
1 medium head broccoli, chopped into florets
¾ cup frozen peas, thawed
Method
Melt coconut oil in a large pot over high heat, add diced onion and sauté until translucent.
Stir through minced garlic and cook for 1-2 minutes or until fragrant.
Add chopped carrots, cook for 2 minutes.
Add chopped zucchini, celery and fennel, cook for 3 minutes, stirring well.
Add cubed sweet potatoes and cook for a further 10 minutes.
Stir through cucumber and pour in canned tomatoes, mix well.
Pour in vegetable broth, turn heat to high and bring to a boil, stirring occasionally.
Once boiling, reduce heat to a simmer and stir through all spices and herbs, mix until well combined.
Simmer mixture for 10 minutes then add in broccoli florets and thawed peas.
Continue to cook for a further 15-20 minutes or until sweet potatoes and vegetables are nice and tender. You may want to top up the mixture with extra vegetable broth if it begins to dry out too much.
Remove bay leaves, if you can find them. Remove from heat.
Serve with a side of rice and enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 2-3 days. Depending on the size of your pot and the amount of vegetables, you may want to add more vegetable broth whilst cooking, you don’t want the stew to get too dry. It’s meant to thicken with enough liquid. Cook your stew until everything is tender and stewed together, especially your sweet potatoes.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5880