Moroccan Vegetable Stew

2 tb Olive oil
2 Garlic cloves, coarsely chopped
1 ts Grated fresh ginger
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Ground turmeric
2 sm Onions; quartered
3 md Carrots; coarsely chopped
4 Baby turnips, trimmed and quartered
1/2 lb Sweet potatoes, peeled and cubed
1 c Tomato juice
1 c Water
1/2 c Seedless raisins
2 sm Zucchini; thinly sliced
1 1/2 c Button mushrooms, halved if large
2 tb Chopped fresh parsley
Freshly ground black pepper

1/2 c Cashew nuts, toasted
Parsley sprigs; for garnish

Heat the oil in a large skillet and sauté the garlic, ginger, cumin, cinnamon, and turmeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated with the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste.

Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. Yield: 6 Servings.

Posted by Andy_Hall/Geocities.com to rec.food.veg on 6 Jan 1999
Adpated by Don Wiss