Moroccan Stew

Another *terrible* vegetarian dish. Just awful I tell you, don't even bother trying it. *laughs hard* What is there not to love about a dish like this. Don't be put off by the vegetarian nature of this dish. Full of yummy goodness.

Ingredients may change slightly due to what is available in my refrigerator at the time, but this meal is served every couple of weeks at the most. Doubt it is hardly authentic but from what I've taste in restaurants and recipes over the years, this is a darn close one.

Remember, take chances, make mistakes, get messy. That's the motto in my kitchen, don't be afraid to do the same in yours. Cooking is about fun and love as well as nourishment.

Note: I love the taste of fresh beans. I find the best way is to presoak them the night before going to bed. Then 30 mins before planning to cook dinner, rinse the beans and add to a pot. Add water and let boil for 30 mins or until tender. Rinse under cold water and set aside until ready to add to stew. Canned beans work well too, whether you feel like being lazy or forgot to soak those beans! :o)

3 medium sweet potatoes or yams, cubed

1 onion, medium chunks

1 head garlic (or less, I like lots!)

1 tablespoon garam masala (more or less to your preference)

1 small head cabbage, cut into chunks

1 1/2 cup (or can) black or kidney beans

1 cup water (1/2 cup if using canned beans w/juice)

1 can diced tomatoes

1 can coconut milk

1/2 cup cashews (optional)

Cook potatoes under medium heat until almost tender, add garlic, onions and garam masala. Cook 10 mins. Add cabbage. Stir frequently for 10 more mins. Add beans, tomatoes and water. Let simmer for 20 mins. Add coconut milk. Simmer for an additional 10 mins.

Serve with sprinkled cashews on top.