Ingredients with Measurements:
- 1 large sweet potato, peeled and diced
- 2 cups spiny amaranth leaves, washed and chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the sweet potato and spices (cumin, paprika, cinnamon, cloves, and cayenne pepper) and stir to coat. Cook for 2-3 minutes, until fragrant.
3. Add the diced tomatoes and vegetable broth, and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the sweet potato is tender.
4. Add the spiny amaranth leaves and cook for an additional 5 minutes, until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 4g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 6g
Substitutions for ingredients:
- You can use regular amaranth leaves instead of spiny amaranth.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add cooked chickpeas or black beans for extra protein.
- Use butternut squash instead of sweet potato.
- Add a dollop of plain Greek yogurt on top for creaminess.
Tips and tricks:
- If you can't find spiny amaranth, you can use spinach or kale instead.
- To make this stew spicier, add more cayenne pepper or a chopped jalapeño pepper.
- You can make this stew in advance and reheat it when ready to serve.
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 sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the sweet potato is not cooked through, simmer for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the spiny amaranth leaves thoroughly before using.
Food history:
- Amaranth is a plant that has been cultivated for thousands of years in Central and South America. It was an important crop for the Aztecs and Incas, and is still used in traditional dishes in Mexico and Peru.
Flavor profiles:
- This stew is savory and slightly sweet, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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