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Caribbean Vegetable Stew

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Submitted by NanaDSimone

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 473
CUPS ML ONIONS
chopped
1 1
1 1
X X WINE
for sauteeing *
3 7.1E+2
CUPS ML CABBAGE
chopped
1 1
EACH EACH CHILE PEPPER
fresh *
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 15
TABLESPOON ML GINGER ROOT
fresh grated
2 473
CUPS ML WATER
3 7.1E+2
CUPS ML SWEET POTATOES, OR YAMS
diced, cut into 1/2 to 3/4inch cubes
1 1
X X SALT
to taste *
2 473
CUPS ML TOMATOES
undrained, fresh or canned
2 473
CUPS ML OKRA
sliced
3 45
TABLESPOONS ML LIME JUICE
2 3E+1
TABLESPOONS ML CILANTRO
chopped fresh
1 1
X X PEANUTS
chopped *
1 1
X X CILANTRO *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 558g (19.7 oz)
Amount per Serving
Calories 212 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 81mg 3%
Total Carbohydrate 16g 16%
Dietary Fiber 10g 41%
Sugars g
Protein 13g
Vitamin A 596% Vitamin C 135%
Calcium 15% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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