Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 large sweet potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) coconut milk
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh cilantro, chopped
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, curry powder, cumin, coriander, turmeric, smoked paprika, chili powder, black pepper, and salt. Stir to combine.
4. Add the sweet potatoes, carrots, bell pepper, tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. Add the chickpeas and coconut milk and simmer for an additional 10 minutes.
6. Add the spinach and cilantro and cook until wilted, about 5 minutes.
7. Serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: Medium-high to low
Serving Size: 6
Nutritional Information (per serving):
Calories: 300
Fat: 13g
Carbohydrates: 36g
Protein: 9g
Substitutions for Ingredients:
- Vegetable oil: canola oil or olive oil
- Sweet potatoes: butternut squash or yams
- Carrots: parsnips or turnips
- Red bell pepper: green bell pepper or yellow bell pepper
- Vegetable broth: chicken broth or beef broth
- Chickpeas: black beans or kidney beans
- Coconut milk: almond milk or oat milk
- Spinach: kale or collard greens
- Cilantro: parsley or basil
Variations:
- Add 1 pound of cooked chicken or beef for a heartier stew.
- Use different vegetables such as zucchini, mushrooms, or eggplant.
- Add 1 teaspoon of red pepper flakes for a spicier stew.
Tips and Tricks:
- To save time, use pre-chopped vegetables.
- To make the stew thicker, add 1 tablespoon of cornstarch or arrowroot powder.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium-low heat or in the microwave.
Presentation Ideas:
Serve the stew over cooked rice, quinoa, or couscous.
Garnishes:
Garnish with fresh cilantro, diced red onion, or a dollop of plain yogurt.
Pairings:
Pair with a crisp green salad or a crusty loaf of bread.
Suggested Side Dishes:
Serve with roasted vegetables or a simple green salad.
Troubleshooting Advice:
If the stew is too thick, add a bit more vegetable broth or coconut milk.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Ngàuhleisōu is a traditional stew from the island of Guam. It is a flavorful and hearty dish that is often served with rice or bread.
Flavor Profiles:
This stew has a savory and slightly spicy flavor with hints of sweetness from the vegetables.
Serving Suggestions:
Serve with cooked rice, quinoa, or couscous.
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