A tasty, mild and hearty Moroccan inspired stew

Serves 4

-1 tbsp coconut oil
-1 large red onion, diced
-3 garlic cloves, crushed
-1 tsp freshly grated ginger
-2 tsp freshly grated turmeric
-1 tsp ground cumin
-1 tsp sweet paprika
-1/2 tsp cinnamon
-2 tsp chilli powder
-2 large sweet potatoes, diced
-1 green capsicum, diced
-1 cup broccoli florets
-1 can coconut cream
-8 large tomatoes, diced (or 2 cans crushed tomatoes)
-1/2 – 1 cup water
-Salt and pepper to taste
-1/2 cup raw almonds

-Heat coconut oil in a large pot over a medium heat

-Add onion, garlic, ginger and turmeric, and sauté until soft; about 5 minutes

-Add cumin, paprika, cinnamon and chilli, and stir to release fragrances

-Stir in sweet potatoes, capsicum and broccoli, then pour in coconut cream and tomatoes

-Bring to a high simmer and cook for 15-20 minutes or until sweet potatoes are tender

-Add extra water if needed

-Serve over quinoa and top with almonds

Recipe exclusive for CrossFit Ringwood Thanks to www.vegiehead.com
All recipes and photos property of CrossFit Ringwood & Vegie Head, Copyright © 2012.