Caribbean Vegetable Stew Recipe

Summary

Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Chopped onions2 Cup (32 tbs)
 Vegetable oil2 Tablespoon
 Chopped cabbage3 Cup (48 tbs)
 Fresh chili/1/4 teaspoon cayenne1 , minced, seeded for a milder "hot"
 Grated fresh ginger root1 Tablespoon
 Water2 Cup (32 tbs)
 Diced sweet potatoes3 Cup (48 tbs), cut into 1/2- to 3/4-inch cubes
 Salt To Taste
 Chopped tomatoes2 Cup (32 tbs), undrained (Fresh Or Canned)
 Sliced okra2 Cup (32 tbs) (Fresh Or Frozen)
 Fresh lime juice3 Tablespoon
 Chopped fresh cilantro2 Tablespoon
 Chopped peanuts1 Tablespoon

Nutrition Facts

Serving size

Calories 283 Calories from Fat 86

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 189.8 mg7.9%

Total Carbohydrates 46 g15.3%

Dietary Fiber 10.7 g42.9%

Sugars 14.2 g

Protein 7 g14.4%

Vitamin A 352.3% Vitamin C 124.7%

Calcium 16.3% Iron 13.4%

*Based on a 2000 Calorie diet

Directions

In a nonreactive soup pot, saute the onions in the oil on medium heat for 4 or 5 minutes.
Add the cabbage and the chile or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes.
Add the grated ginger and the water, cover the pot, and bring to a boil.
Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender.
Add the tomatoes, okra, and lime juice.
Simmer until all of the vegetables are tender, about 15 minutes.
Stir in the cilantro and add more salt to taste.
Sprinkle the stew with chopped peanuts.
Top with a few sprigs of cilantro, if you like.
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