Glowing Moroccan Vegetable Stew

Vibrant glowing Moroccan vegetable stew, made by braising spring vegetables in a tangy turmeric-infused broth with Moroccan spices. Low-fat, high-fiber, super delicious!

Course dinner
Cuisine gluten-free, Mediterranean, Moroccan, nut-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword moroccan vegetable stew
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Total Yield 4 servings
Calories Per Serving 229 kcal
Author Yup, it's Vegan


  • 2 tsp olive oil or refined coconut oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 inch peeled fresh ginger minced or grated
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cayenne pepper
  • 1 bell pepper chopped
  • 14 oz. canned diced tomatoes (or use 1 and 1/2 cups diced fresh tomatoes)
  • 3 cups sweet potato diced (about 1 large)
  • 2 cups turnip peeled and diced (about 1 large)
  • 2 cups cauliflower finely chopped (about 1/2 head)
  • 1 cup carrot peeled and diced (about 2 carrots)
  • 1/2 cup golden raisins
  • 5 cups low-sodium vegetable broth
  • 2 tbsp fresh lemon juice (about 1/2 lemon)
  • chopped cilantro for serving
  • chopped toasted almonds for serving


  1. In a large soup pot, sauce pan or Dutch oven, heat the oil over medium heat. Add the onion and a pinch of salt, and stir. Cook the onion with occasional stirring until translucent and lightly browned, about 5 minutes.

  2. Add the garlic and ginger and stir. After 30 seconds, add the cumin, turmeric, coriander, cinnamon, nutmeg, and cayenne pepper, and stir. Cook for another 30-60 seconds or until the spices are fragrant. Finally, add the bell pepper and cook for another 1-2 minutes to soften it slightly.

  3. Stir in the tomatoes, sweet potato, turnip, cauliflower, carrot, golden raisins, and water or broth. Bring the mixture to a boil and then reduce it to a simmer. Cook covered for about 30 minutes, stirring occasionally. Remove the cover and cook uncovered, stirring occasionally, for about 15 more minutes or until all of the vegetables are cooked through. (The turnips tend to be the limiting factor in this).

  4. Stir in the lemon juice and season to taste with salt and pepper. Serve hot, topped with cilantro and almonds if desired. Pair with rice, legumes, or other accompaniments of choice, or serve alone as a light and refreshing meal.

Recipe Notes

For a more bulked-up version of this glowing Moroccan vegetable stew, stir in cooked chickpeas, cooked white beans or cooked lentils after reducing the boiling mixture to a simmer.

Mix and match with other vegetables such as diced potatoes, rutabaga, celery, etc. Add greens by stirring in chopped kale toward the end of cooking, or stirring in spinach right at the end to wilt it.

Nutrition Facts
Glowing Moroccan Vegetable Stew
Amount Per Serving (1 fourth recipe)
Calories 229 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Monounsaturated Fat 2g
Sodium 239mg 10%
Potassium 1149mg 33%
Total Carbohydrates 47g 16%
Dietary Fiber 10g 40%
Sugars 26g
Protein 5g 10%
Vitamin A 300%
Vitamin C 125%
Calcium 13%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.