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Curried Kwanzaa Stew

Red Lentil Curry with Sweet Potato and Spinach in a Bowl with a Spoon
Photo Credit
StephenVanHove/Shutterstock
The Editors
Yield
Serves 12.
Category
Soups, Stews, Chowders
Course
Main Dish
Special Considerations
Vegetarian
Preparation Method
Boil
Sources
Old Farmer's Almanac
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Kwanzaa is a seven-day celebration that ends with a feast featuring music, dancing, and food. Curried Kwanzaa stew is traditionally served. This harvest dish is adapted from Adriene Cruz’s recipe in The Festive Table, by Ronni Lundy.

Read about the meaning of Kwanzaa here.

Ingredients
1 medium onion, chopped
4 cloves garlic, minced
1/4 cup olive oil
1 medium, red bell pepper, chopped
2 tablespoons minced fresh ginger
2 to 3 teaspoons curry powder
1/2 teaspoon cinnamon
1/4 cup tamari (fermented soy sauce)
1 can (24 ounces) tomatoes, with juice
2 small sweet potatoes, peeled and chopped
2 quarts water, plus 1 cup
1/2 pound broccoli, chopped
2 medium potatoes, peeled and chopped
1 cup each frozen corn, frozen green beans, and frozen peas
1/2 pound fresh kale, chopped
salt, to taste
Instructions
  1. In a large soup pot, sauté the onion and garlic in the olive oil until soft. Add the pepper and ginger, and sauté for 2 minutes more.
  2. Stir in the curry powder, cinnamon, tamari, and juice from the tomatoes. Bring to a boil, reduce the heat, and simmer for 5 minutes. Add the sweet potatoes and 1 cup of water. Simmer for 20 minutes. Add the broccoli, potatoes, and 2 quarts of water. Cover and simmer for 20 minutes.
  3. Chop the tomatoes and add to the pot with the corn, green beans, and peas. Cook for 10 minutes. Stir in the kale and simmer 10 minutes more. Salt to taste and serve hot.
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The Old Farmer's Almanac Editors

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