Gluten Free Moroccan Pumpkin and Sweet Potato Stew
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 15-20 minutes
  • 60 g butter
  • 1 large brown onion, chopped as finely as you like
  • 2 garlic cloves, crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 cinnamon stick
  • pinch cayenne pepper
  • 500 ml gluten free vegetable or chicken stock
  • 1/8 teaspoon ground saffron threads
  • 600 g butternut squash peeled and cubed
  • 500 g orange sweet potato, peeled and cubed
  • 60 g raisins
  • 1 tablespoon of honey (change for maple syrup for vegans)
  • Coriander leaves to serve (optional)
DIRECTIONS
  1. Melt butter in large saucepan and heat. Add onion and cook gently, stirring occasionally for 5 minutes, until soft. Add garlic, ginger, turmeric, cinnamon stick and cayenne pepper. Stir over a low heat for 1-2 minutes until you can smell them. Pour in the stock and add saffron
  2. Add pumpkin, sweet potato, raisins and honey and season with salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Remove cinnamon stick and serve with coriander sprinkled on top.
RECIPE BACKSTORY
This is another recipe from "The Food of Morocco" and I really like it. I tend to divide it into portions, freeze it and take it to work for lunch. It is very healthy and you can make it more healthy by reducing or removing the butter. You can chop the vegetables up as you like, just try to make sure that the squash and sweet potato are cut about the same size.