Hi, I am Marie. Today, I’m gonna show you how to make morrocan stew recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Morrocan Stew Recipe
Morrocan Stew is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Morrocan Stew is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook morrocan stew using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Morrocan Stew:
- Get 1/4 onion, chopped
- Make ready 1/4 cup celery, chopped
- Take 1/2 carrot, chopped
- Prepare 3 clove garlic
- Get 1 cup cauliflower, chopped
- Take 1/2 can kidney beans
- Make ready 1/2 can diced tomatoes
- Take 1/2 tsp ground cumin
- Prepare 1/2 tsp turmeric
- Take 1/2 tsp curry powder
- Prepare 1/2 tsp cayenne pepper (omit or lessen of you don’t like it too spicy)
- Make ready salt and pepper
- Make ready 1 vegetable broth or water, enough to almost cover all your vegetables (about 2-4 cups depending on how much you make)
- Take 1 tbsp olive oil
- Make ready 2 servings basmati rice (or white or brown if you prefer)
- Take 1 tbsp Greek yogurt
Instructions to make Morrocan Stew:
- Chop up carrot, celery, onion, garlic, and cauliflower.
- Heat olive oil and add onion, celery, and carrot and let cook on medium for a few minutes. Then add the garlic and cook another additional minute or so. Add in the cumin, turmeric, curry powder, cayenne, salt and pepper and cook the spices in for another couple minutes.
- Add in the chopped cauliflower (uncooked) and toss to coat in the spice mixture. Cook for just about a minute making sure nothing is burning.
- Add tomatoes and kidney beans. The pan will be very hot! Stir quickly to coat everything and then add your broth or water after mixing everything before anything has a chance to burn or stick to the pot. You don’t want everything to be totally covered, there should be just enough to simmer in without being too liquidy. Partially (mostly) cover with a lid and let everything simmer for about 15-20 minutes or until cauliflower is just about tender and liquid is mostly boiled off. You may want to check in and give it a stir or two and make sure there is still enough liquid from time to time.
- When the cauliflower is tender, remove the lid and let most of the additional liquid cook in and boil off. When you have a nice stew-like texture and everything is tender, and liquid mostly boiled off, it’s ready to eat! I serve this with basmati rice, naan bread, and a dollop of Greek yogurt is a super nice addition (an absolute must in my case!) of flavor and to meld in with all the spices.
So that’s going to wrap it up for this special dish morrocan stew recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
