Creamy Moroccan Stew

5 from 6 votes

Creamy, warming, and full of delicious spices! This stew is great on its own, but you can also serve it over a bed of steamed rice or quinoa to make it a heartier meal.

Prep Time10

Cook Time20

Total Time30

Servings: 6

Ingredients

For the cashew cream (see notes for sub):

1 cup(s) raw cashews (softened if needed, see step 1)
1 cup(s) water

For the stew:

1 tablespoon(s) olive oil
4 medium carrots peeled chopped
4 rib(s) celery chopped
1 yellow onion chopped
4 clove(s) garlic minced or pressed
2 28oz can(s) diced tomatoes
3 cup(s) vegetable broth
¾ cup(s) uncooked red lentils
1 tablespoon(s) brown sugar
2 teaspoon(s) paprika
1 1/2 teaspoon(s) cumin
3/4 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground cloves
1/4 teaspoon(s) black pepper
1/4 teaspoon(s) cayenne (optional for spice)
Optional to serve with Moroccan stew: cooked rice, cooked quinoa, lime wedges, chopped cherry tomatoes, or chopped cilantro

US Customary - Metric

Instructions

Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy stew. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
Add the cashews to a blender with 1 cup fresh water and blender until completely smooth and creamy. Set aside.
To make the stew, heat the olive oil in a soup pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for 5 - 8 minutes until the vegetables begin to soften.
Add the diced tomatoes, vegetable broth, lentils, brown sugar, paprika, cumin, cinnamon, salt, cloves, pepper, and cayenne. Mix well and bring to a simmer and cook for 15 minutes or until the tomatoes are cooked and the lentils are tender. Pour the cashew cream into the stew and return to a simmer to heat through. Add more spices and seasonings to taste if desired. Serve the stew plain or with any additions as desired.

Notes

Cashew cream substitute: substitute homemade cashew cream with 2 cups store-bought plant-based culinary cream, or 2 cups full-fat coconut milk.

Nut-free: to make nut-free skip making the cashew cream and instead use one of the cashew cream substitutes listed above.

Oil-free: to make oil-free omit the oil and instead do a water or broth sauté

Nutrition

Find it online:

https://www.easyveganmealplan.com/recipe/creamy-moroccan-stew/