Ingredients with Measurements:
- 1 large sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 cup purple amaranth leaves, chopped
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the diced sweet potato, cumin, smoked paprika, cinnamon, coriander, and cayenne pepper. Stir to coat the sweet potato in the spices and cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the sweet potato is tender.
4. Add the chopped purple amaranth leaves to the pot and stir to combine. Cook for an additional 5 minutes, or until the amaranth is wilted.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 4g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- Regular amaranth leaves can be used instead of purple amaranth leaves.
- Chicken or beef broth can be used instead of vegetable broth.
- Regular paprika can be used instead of smoked paprika.
Variations:
- Add cooked chickpeas or black beans for extra protein.
- Top with a dollop of plain Greek yogurt or sour cream for added creaminess.
- Serve over cooked quinoa or brown rice for a heartier meal.
Tips and tricks:
- To make this stew spicier, increase the amount of cayenne pepper or add a diced jalapeño pepper.
- For a thicker stew, mash some of the sweet potato with a fork before adding the amaranth leaves.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until warmed through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley or cilantro on top.
Garnishes:
- Fresh parsley or cilantro
- Plain Greek yogurt or sour cream
Pairings:
- Crusty bread or cornbread
- Green salad with a citrus vinaigrette
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli or green beans
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the sweet potato is fully cooked before serving.
Food history:
- Amaranth is an ancient grain that was a staple food in the Aztec civilization.
Flavor profiles:
- Sweet and savory with a hint of spice from the cumin and cayenne pepper.
Serving suggestions:
- Serve hot as a main dish or side dish.
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