- 6
Ingredients
- 6-8 saffron threads
- 2 tbsp evoo
- 1 large onion, finely chopped
- 1 tsp ground ginger
- 1/2 tsp each ground cinnamon & ground turmeric
- 1 butternut squash, about 1/4 lb, peeled, seeded and cut into 1-inch cubes
- 1 large carrot, peeled and cut on the diagonal into slices 1/2 inch thick
- 1 large, ripe tomato, halved, seeded, and chopped
- 3 tbsp dried currants
- 1 tbsp honey
- sea salt and fresh ground pepper
- 1 large sweet potato, about 1/2 lb
Preparation
Step 1
In a small bowl or cup combine the saffron with 1 tbsp warm water and let soak for 10 minutes.
In a dutch oven over med-high heat, warm the olive oil. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the ginger, cinnamon and turmeric and cook, stirring often, until the spices are fragrant, about 30 seconds. Add the squash, carrot, tomato, currants, honey and saffron with its soaking liquid. Pour in 3/4 cup water. Season to taste with salt and pepper. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes.
Peel the sweet potato, cut in half lengthwise, and then cut each half crosswise into slices 3/4 inch thick. Add to the pot, re-cover and cook until the vegetables are tender but still hold their shape, about 25 minutes.
Serve hote, directly from the pot. Or let cool, cover, and refrigerate for up to 2 days and reheat gently before serving.