- 32 oz. Vegetable Broth (preferably homemade or if purchased, "No Salt Added")
- 7 Large Red Potatoes
- 2-28 oz. Cans Whole Tomatoes (low sodium, if possible)
- 2-12 oz. Bags Frozen Mexican Style Vegetables (or use fresh vegetables: equal portions of broccoli, cauliflower, corn and red pepper)
- 1-12 oz. Bag of Frozen Chopped Spinach
- 2-16 oz. Cans of Pinto Beans
- 3-7 oz. Cans of Mushroom Pieces and Stems (can use fresh mushrooms if preferred)
- 1 Jalapeno Pepper, diced (optional)
- African Fish Curry Blend, sprinkled generously
African Fish Curry Blend is something I picked up at the local farmer's market in Bluffton. It's a spice blend consisting of coriander, cayenne pepper, garlic, onion, orange zest, cumin, lemongrass, turmeric, mustard, fenugreek, cloves, fennel, cardamom, mint, ajowan and dill.
Of course, if that spice isn't available to you, or you don't want something quite as spicy, you can select the spices that most please you. You might try some of the spices listed in the ingredients for the African fish curry blend if you want to try to come close to imitating it.
It's really easy. First, wash and cut the potatoes into bite-size portions. There's no need to cook them first.
Put the potatoes into an 8 quart Dutch oven, and then add the remaining ingredients. Bring the pot to a boil, and then cover the pot and let it simmer for 15 minutes.
Once it's done, remove from heat and enjoy. It's delicious.