Winter Mexican Stew - alive magazine

Name: Winter Mexican Stew - alive magazine
Ingredients: 1 Tbsp (15 mL) extra-virgin olive oil; 1 large sweet onion, peeled and diced; 6 large garlic cloves, peeled and minced; 1 in (2.5 cm) piece gingerroot, scraped and grated; 2 chili peppers, such as jalapeno, serrano, scotch bonnet, or habanero, seeded and slivered (see tip); 1 Tbsp (15 mL) ground cumin; 1 Tbsp (15 mL) ground coriander; 1 tsp (5 mL) paprika; 1 tsp (5 mL) sea salt; 1 butternut squash, peeled, seeded, and diced, about 4 cups (1 L); 6 cups (1.5 L) low-sodium vegetable stock; 14 oz (398 mL) diced fire-roasted tomatoes, including liquid; 1 large red bell pepper, seeded and diced; 3 to 4 collard leaves, spine removed and leaves very thinly sliced; 3 Tbsp (45 mL) fresh lime juice, plus more to taste; Garnish: fresh chopped cilantro, dairy-free yogurt, and hot sauce or crushed red pepper flakes

www.alive.com

With current pandemic restrictions, it’s unlikely many of us will be venturing south any time soon. Instead, we’ve brought the flavours of Mexico to you with…

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Ingredients

1 Tbsp (15 mL) extra-virgin olive oil
1 large sweet onion, peeled and diced
6 large garlic cloves, peeled and minced
1 in (2.5 cm) piece gingerroot, scraped and grated
2 chili peppers, such as jalapeno, serrano, scotch bonnet, or habanero, seeded and slivered (see tip)
1 Tbsp (15 mL) ground cumin
1 Tbsp (15 mL) ground coriander
1 tsp (5 mL) paprika
1 tsp (5 mL) sea salt
1 butternut squash, peeled, seeded, and diced, about 4 cups (1 L)
6 cups (1.5 L) low-sodium vegetable stock
14 oz (398 mL) diced fire-roasted tomatoes, including liquid
1 large red bell pepper, seeded and diced
3 to 4 collard leaves, spine removed and leaves very thinly sliced
3 Tbsp (45 mL) fresh lime juice, plus more to taste
Garnish: fresh chopped cilantro, dairy-free yogurt, and hot sauce or crushed red pepper flakes