Caribbean Vegetable Stew
Submitted by NanaDSimone
Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minHere’s a vegetable stew that actually fills you up and keeps you coming back for more.
Sweet potatoes, cabbage, okra, and tomatoes simmer together in a ginger-spiked broth with a kick of cayenne and a squeeze of fresh lime.
The sweet potatoes break down just enough to give the broth body, while the okra adds that signature silky thickness.
A scatter of chopped peanuts on top brings the crunch, and fresh cilantro ties the whole bowl together.
It’s low-fat, naturally vegan, and full of the kind of bold, layered flavor that makes you forget there’s no meat in the pot.
Chef Tips
- Sauté the onions in vegetable broth or wine instead of oil to keep this truly low-fat without sacrificing flavor.
- Cut the sweet potatoes into even cubes so they cook at the same rate. Uneven pieces mean some turn to mush while others stay hard.
- Add the okra with the tomatoes near the end. Overcooking okra makes it slimy rather than pleasantly tender.
- A squeeze of extra lime juice right before serving brightens the whole bowl.
Ingredients
Directions
In a nonreactive pot, sauté the onions in the broth/wine on medium heat for 4 or 5 minutes.
Add the cabbage and the chile or cayenne and continue to sauté, stirring often, until the onions are translucent, about 8 minutes.
Add the grated ginger andthe 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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