Vegetable stew with sweet potato
8 servings
60 minutes
Vegetable stew with sweet potato is an exquisite dish of Moroccan cuisine filled with vibrant aromas and rich flavors. This stew combines the sweetness of sweet potato with a rich bouquet of spices, creating a warm and comforting taste. The recipe's origins trace back to traditional Moroccan markets where vegetables and spices play a key role. Its uniqueness lies in the combination of textures: the softness of sweet potato, the juiciness of zucchini, and the slight crunch of pepper. Tomatoes add tenderness to the dish, transforming frying into aromatic stewing. Soy sauce and herbs add depth and richness to the flavor while turmeric gives a warm golden hue. This dish is perfect for cozy family dinners as well as exotic culinary journeys, filling the meal with Eastern charm.
1
Heat the wok with olive oil.
- Olive oil: 100 ml
2
Cut the sweet potato into cubes and fry.
- Sweet potato: 1 piece
3
Chop the carrot coarsely and add it to the wok.
- Carrot: 1 piece
4
Chop the onion coarsely and add it to the wok.
- White onion: 2 pieces
5
Cut zucchini and cucumber into large pieces and add to the wok.
- Courgette: 2 pieces
- Cucumbers: 1 piece
6
Chop the bell pepper coarsely and add it to the wok.
- Bell pepper: 2 pieces
7
Chop the tomato coarsely and add it to the wok — the tomato will release juice and the frying will turn into stewing.
- Tomatoes: 2 pieces
8
Add soy sauce and spices, continue to simmer.
- Soy sauce: 2 tablespoons
- Dried basil: to taste
- Dried thyme: to taste
- Dried rosemary: to taste
- Turmeric: 1 tablespoon
