Curried Kwanzaa Stew


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


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.

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.

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.


Serves 12.

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