Hi, I’m Laura. 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 easy family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Morrocan Stew Recipe
Morrocan Stew is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Morrocan Stew is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first 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
- Get 1/4 cup celery, chopped
- Make ready 1/2 carrot, chopped
- Make ready 3 clove garlic
- Take 1 cup cauliflower, chopped
- Make ready 1/2 can kidney beans
- Prepare 1/2 can diced tomatoes
- Make ready 1/2 tsp ground cumin
- Make ready 1/2 tsp turmeric
- Make ready 1/2 tsp curry powder
- Make ready 1/2 tsp cayenne pepper (omit or lessen of you don’t like it too spicy)
- Get salt and pepper
- Prepare 1 vegetable broth or water, enough to almost cover all your vegetables (about 2-4 cups depending on how much you make)
- Make ready 1 tbsp olive oil
- Make ready 2 servings basmati rice (or white or brown if you prefer)
- Make ready 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 with this distinctive dish morrocan stew recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
