Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1 bunch of kale, stems removed and chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/4 cup of water
- 1/4 cup of raisins
- 1/4 cup of slivered almonds
Special Equipment Needed:
- Large skillet with lid
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the sweet potatoes, kale, cumin, coriander, cinnamon, salt, and black pepper. Stir to combine.
4. Pour in the water and cover the skillet with a lid. Cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender.
5. Remove the lid and stir in the raisins and slivered almonds.
6. Cook for an additional 5 minutes until the raisins are plump and the almonds are toasted.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 33g
Protein: 5g
Fiber: 6g
Sugar: 12g
Sodium: 620mg
Substitutions for ingredients:
- Instead of sweet potatoes, you can use butternut squash or pumpkin.
- Instead of kale, you can use spinach or Swiss chard.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of slivered almonds, you can use chopped pecans or walnuts.
Variations:
- Add cooked chickpeas or black beans for extra protein.
- Top with crumbled feta cheese or goat cheese.
- Serve over quinoa or brown rice.
Tips and Tricks:
- Make sure to stir the ingredients occasionally to prevent sticking.
- If the skillet becomes too dry, add a splash of water or vegetable broth.
- Adjust the spices to your liking.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a bowl or on a plate with a sprinkle of chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Pair with a glass of red wine.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Mixed green salad
Troubleshooting Advice:
- If the sweet potatoes are not tender after 20 minutes, add a splash of water and continue cooking until tender.
- If the skillet becomes too dry, add a splash of water or vegetable broth.
Food Safety Advice:
- Make sure to wash the kale thoroughly before using.
- Store leftovers in the refrigerator for up to 3 days.
Food History:
Quzi is a traditional Middle Eastern dish that is typically made with lamb or chicken and rice. This vegetarian version is a twist on the classic dish.
Flavor Profiles:
This dish is sweet and savory with a hint of spice from the cumin, coriander, and cinnamon.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A