Recipe - Callaloo Stew

1 One half cup Finely chopped onions
3 Garlic cloves; minced or
pressed
2 teaspoon Grated fresh ginger root
1 teaspoon Turmeric
2 teaspoon Ground coriander
One half teaspoon Dried thyme
One fourth teaspoon Ground allspice
5 cup Water or veg. stock
2 cup Diced sweet potatoes; (about
1 large potato), pumpkin,
or other winter squash
2 cup Chopped callaloo or stemmed
kale or 3 cups chopped
stemmed spinach
1 cup Fresh or frozen cut or sliced up okra;
(easy to slice if slightly
frozen) or use zucchini
1 cup Diced tomatoes
One half teaspoon Salt
2 tablespoon Lime juice

Adapted from Cooking Class given by Moosewood Collective members. Recipe is
from "Moosewood Restaurant LowFat Favorites Cookbook"

Total time: 40 minutes

In soup pot, saute onions for a minute or 2 then then add garlic and
continue sauteeing for another 2 or 3 minutes, until softened. Add ginger,
turmeric, coriander, thyme, and allspice and saute another minute, stirring
to prevent spices from sticking and scorching.

Stir in water or stock and add sweet potatoes or squash. bring to a boil
and simmer 5 minutes then if you are using callaloo or kale (but not
spinach) , stir it in. Add okra and simmer another 5 minutes. Stire in
tomatoes, lime juice, salt and spinach, if you are using it. Cooke for
another 3 or 4 minutes until all vegetables are tender. Add more salt or
lime juice to taste.

Posted to fatfree digest by Jayne Spielman jayne@bridge.com on Nov 14,
1998, converted by MM_Buster v2.0l.