In a small bowl, add the spices (coriander, cumin, and turmeric).
Mix to combine.
In a large pot, heat 2 tablespoon extra virgin olive oil over
medium heat until shimmering. Add onions and garlic and cook for
3 minutes, stirring occasionally and making sure garlic does not
burn.
Now, add carrots and sweet potatoes. Season with
salt, pepper, and the spice mixture you prepared
earlier. Raise the heat to medium-high, and cook,
stirring occasionally, for about 4 to 5 minutes or
so.
Add diced tomatoes and broth. Bring to a boil for 10 minutes, then turn
the heat to low. Cover the pot only part-way, allowing an opening at
the top for the stew to breath. Cook for about 25 minutes or until
sweet potatoes are fully cooked and tender.
Finally, stir in the baby spinach and fresh parsley.
Remove from heat, and finish with a generous drizzle
of extra virgin olive oil.
Originally Submitted
10/23/2022
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