Recipe: Curried Kwanzaa Stew

I cannot imagine a vegetable soup or stew that tastes better than Kwanzaa Stew.

I made it for the first time years ago (at least 12 years ago!) for my brother in law, Ron.  He was (and still is) primarily vegetarian (or at least very healthy) and so I scoured recipe books, magazines and my files (old school) for the perfect vegetarian meal … no internet searches then  🙁

I found this recipe, made a batch….and it was a HUGE success.  We make several batches a year as it is great for lunch or dinner, everyone loves it and it freezes beautifully (without the Kale)

Ingredients (for a double batch…you will want to make a lot)

2 large Onions

8 cloves Garlic (I used 9, but who’s counting?)

1/2 Cup Olive Oil

2 Medium Red Peppers

4 Tbsp. Fresh Ginger

4 – 5 Tsp. Curry Powder

1 Tsp. Cinnamon

1/2 Cup Tamari (fermented soy sauce)  I use gluten free

2 24 oz. cans Tomatoes, with juice

4 Small Sweet Potatoes

2 Cups Water

4 Quarts Water

1 Pound Broccoli

4 Medium Potatoes (evidently one of the potatoes took off – hiding out with some missing socks)

2 Cups Frozen Corn

2 Cups Frozen Green Beans

2 Cups Frozen Peas

1 Pound Fresh Kale (although if you can’t find any, this is just as good without it.)

Salt to taste


Chop the onion and mince the garlic.

I use a tube peeler to get the paper off the garlic clove.  It works great. All you do is put the garlic clove in one end, roll the tube back and forth, and it takes all the paper clean off!!

In a large soup pot, saute the onion and garlic in the olive oil until soft.

Chop the Red Pepper, and mince the Ginger.

Ginger is fibrous so the porcelain teeth of my flounder separates the pulp from the fresh ginger.  That way I don’t have tough, stringy fibers.  All you have to do is peel the ginger root and rub the ginger in a circular motion over the rows of teeth.


Add the chopped red pepper and minced ginger to the pot

and saute for 2 minutes more.

Stir in the curry powder, cinnamon, tamari and juice from the tomatoes. (I am a HUGE fan of Penzey’s spices (   Maybe next month I’ll share my spice drawer with you….really, I’m not at all obsessive…I’m not…

It drives Mr. H crazy when I take the shaker top off the spices, but…it’s just so much easier.

But, I digress.   Back to the recipe.  Put the juice from the tomatoes, the spices and Tamari in the pot.

Bring to a boil, reduce the heat and simmer for 5 minutes.   I wish you could smell this.  It is so luscious….really wonderful…have I mentioned that I love this?

Add the sweet potatoes and 2 cups of water.  Simmer for 20 minutes.

Add the broccoli, potatoes and 4 quarts of water.  Cover and simmer for 20 minutes.

Chop the tomatoes (you will have noticed that I used diced tomatoes.  I heartily recommend) and add to the pot with the corn, green beans and peas.

Cook for 10 minutes.  Stir in the kale and simmer 10 minutes more (if you don’t have any kale, don’t worry about it – we couldn’t find any for this batch – it will taste great either way)

Salt, to taste, and serve hot.

Here’s a pdf version if you just want to download the recipe for your files.  It’s easier to print out as well.

Curried Kwanzaa Stew Recipe pdf

Category: Cook, Soups and Stews
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