Carrot Plantain Stew
2 c Carrots, peeled and chopped
1 large Yam, peeled and chopped
1 Plantain, green, peeled and sliced thin
1/2 c Quinoa or Black Rice
1 Medium Onion, chopped fine
1 tbl Lime juice
1/4 c Coconut Milk
1 tsp Allspice
1 tbl Paprika
4 cloves garlic, peeled and minced
2 tbl Parsley
2 c Vegetable broth
1 1/2 c water
1 tbl raisins
1 tsp chipotle pepper or cayenne
2 tbl cashews
1 tbl sun dried tomatoes (opt)
Add quinoa to 1 c water, boil, cover and simmer for 20 minutes.
In a pot add broth and water, turn on medium, add yam, carrots and plantain cook coveted for 15 minutes. Add spices, cashews, tomatoes, raisins, onion, lime juice and coconut milk. Cook for additional 15 minutes. Once cooked, taste for desired flavor.
Add quinoa or black rice to bowl, pour stew over quinoa or rice. Sprinkle paprika on top.