This Almond Saffron Stew comes together quickly but isn’t lackluster in the depth of flavour department. With the combination of orange, saffron, and almonds you’ll have an enticing dinner ready in no time.
1 large onion, chopped
4 garlic cloves, finely chopped
1 inch piece of ginger, peeled and chopped
2 green chilis, halved lengthwise (I used 4 but add as much or little according to your taste)
1/8 teaspoon saffron
2 cups vegetable broth
1/2 teaspoon cinnamon
1 teaspoon coriander
2 teaspoons cumin
1/2 a can of peeled tomatoes plus juice
5 halved cherry tomatoes
juice of 1/2 a minneola or orange
2 tablespoons almond meal
2 teaspoons agave or 2 dates, chopped
1/2 cup carrots or butternut squash, chopped
1/2 cup green beans
First, add a pinch of saffron to the hot broth – this can be done in the measuring cup.
Add the onion to a deep skillet and sauté until translucent. Add the garlic, ginger, chili pepper, cinnamon, coriander, and cumin and heat for about a minute until fragrant.
Add the canned tomatoes, cherry tomatoes, minneola juice, almond meal, agave, and saffron/broth. Bring to a boil, turn down the heat and allow to simmer for about 15 minutes. Add the vegetables and heat until cooked through.
Serve with fresh cilantro and chopped almonds over a bed of couscous.
Instead of carrots and green beans you can also add butternut squash, chickpeas, potato, eggplant, or even lentils – adjust cooking time accordingly.