Easy healthy comfort food ...

SPICY AFRICAN STEW

Here is a great recipe from Vegetarian Times that I modified a smidge ...

6 small potatoes (I used Earthbound Organic Ruby Crescent Heirloom potatoes - got them at Good Harvest in Waukesha)

3 carrots, sliced

1 cup green beans (I used frozen since they are not in season right now)

1 tbsp coconut oil

2 garlic cloves minced

1 tsp fresh ginger root

6 green onions cut diagonally into 2 in lengths

1 bell pepper, cut into 1/2 in pieces

1 jalapeno pepper (if want less heat only use 1/2 jalapeno)

1 green cabbage wedge

1 tsp tumeric

1 tsp black pepper

salt to taste

Place the potatoes in a medium saucepan with salted water to cover.  Bring to boil and cook until the potatoes are almost tender.  Add the carrots and beans; boil 5 min.  Drain and set aside.

In a skillet, heat oil and cook the garlic, ginger, green onions and peppers, stirring.  Gently mix in the potatoes, carrots and beans.  Top with the cabbage for a few min, being careful not to overcook the vegetables.

Super simple and tastes wonderful on a cold winter night.  Leftovers are even better!

Enjoy!