Name: Cassava And Spinach Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 lbs cassava, peeled and cut into bite-size pieces; 1 onion, finely chopped; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 can coconut milk (about 13.5 oz); 2 cups vegetable broth; 2 tomatoes, diced; 2 cups fresh spinach leaves; 1 tsp ground cumin; 1 tsp paprika; Salt and pepper to taste; Fresh cilantro for garnish

Instructions

In a large pot, heat some oil over medium heat. Add the onions and garlic, sautéing until they are soft and fragrant.
Add the diced red bell pepper and cook for a few more minutes until the pepper begins to soften.
Stir in the ground cumin and paprika, allowing the spices to bloom and release their flavors.
Add the cassava to the pot, stirring to coat the pieces with the aromatic base.
Pour in the coconut milk and vegetable broth, allowing the stew to come to a gentle simmer.
Cover the pot and let the cassava cook for about 20-25 minutes, or until it is tender when pierced with a fork.
Once the cassava is cooked, add the diced tomatoes and fresh spinach to the stew. Stir gently to incorporate the ingredients.
Allow the spinach to wilt and the tomatoes to soften, adjusting the seasoning with salt and pepper as needed.
Remove the pot from the heat and sprinkle with fresh cilantro for a burst of freshness and color.
Serve the Cassava and Spinach Stew hot, either on its own or alongside some steamed rice or crusty bread.

Ingredients

Instructions

Nutrition Facts

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