Marrakesh Curried Stew

In Toronto, there is an amazing restaurant called Fresh  which serves inventive and delicous vegetarian fare.

To be perfectly honest, I have never eaten there.  I tried to go the last time I was in Toronto, but they were closed for the evening.  My husband, however, is the one who has frequented this place often, and bought the cookbook Juice For Life by Ruth Tal Brown.

You might be hard pressed to find this particular cookbook as it is now out of print, however, not to fret for she has created two new cookbooks that contain favorite recipes from the original book.

This is nothing but healthy eating, and the best part is that it tastes good too!  From sandwiches to monster salads to rice bowls to soups and stews, this book has it all for great comfort food that is also good for you.

On a particularly cold day, this Marrakesh Curried Stew will warm you up quickly.  It is easy to make and you can play around with the spices to create something spicier or not-so-spicy.  Serve it over brown rice and so roti and you have a very healthy, comforting, cozy meal.

Marrakesh Curried Stew

Serves 6
Adapted from Juice For Life by Ruth Tal Brown

2 onions, cut in chunks

2 carrots, cut in chunks

2 c vegetable stock

2 c coconut milk

1 tsp cinnamon

1/2 tsp cayenne pepper

2 T curry powder

4 T ground cumin

1/2 tsp tumeric

2 white potatoes, cut in chunks

1 sweet potato, cut in chunks

1 small eggplant, cut in chunks

6 cloves garlic, crushed

2 green peppers, cut in chunks

1 red pepper, cut in chunks

1 zucchini, cut in chunks

2 c cooked or canned chick peas

3 T raisins

2 T toasted coconut

sea salt to taste 
brown rice
roti shells

1.  Put the onions and carrots in a large pot with 1/2 c vegetable stock and cook over medium heat until onions soften a bit - about 3 minutes.
2.  Add the coconut milk and the spices.  Cook for 1 minute while stirring.
3.  Add the white and sweet potatoes and the rest of the stock.  Cover and let cook 5 minutes.
4.  Add the remaining ingredients (except the salt, rice and roti), stir, cover and cook until vegetables are just soft, about 20 minutes.
5.  To bring out all the flavours, season to taste with a pinch or two of sea salt.
6.  Serve over cooked, brown rice and homemade or store bought (frozen) roti shells.