African Stew with Idaho® Potatoes and Cauliflower


  • 2 tablespoons sunflower oil
  • 2 cups chopped onion
  • 2 garlic cloves, minced
  • ⅛ teaspoon red chile flakes
  • 1 tablespoon ground coriander seed
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • 2 Idaho® Russet potatoes, peeled and cut into ½-inch cubes
  • 1 -15 ounce can no-salt tomato sauce
  • 3-½ cups homemade or prepared low-sodium vegetable broth
  • 1 cup applesauce
  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • 2 cups cauliflower, cut into bite-size florets
  • 4 cups thinly sliced collard greens
  • ¼ cup chopped dried apricots
  • Garnish: chopped peanuts or cashews, chopped cilantro


  1. Heat oil in a large pot or cast iron Dutch oven over medium heat. Add onions and garlic, cooking for about 5 minutes, stirring occasionally, until onions are softened.
  2. Stir in red chile flakes, ground coriander, ginger, cumin, cinnamon and cayenne and cook for 2 more minutes.
  3. Add russet potatoes, stir in the water, tomato sauce, and apple sauce. Turn heat up to high and bring to a boil. Lower the heat and simmer, uncovered, for 5 minutes. *Alternatively, you can add all remaining ingredients and transfer to a slow cooker and cook on low for 6 hours.
  4. Stir in the cauliflower, sweet potato, collard greens and apricots. Cover and continue to cook for 15-20 minutes, stirring occasionally, until the potatoes and sweet potatoes are fork tender.


Easily adapted to a slow cooker. Vegetarian, vegan, gluten free, and dairy free.

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Yield: 4 - 6
Calories: 200
Sugar: 16g
Sodium: 110mg
Fat: 6g
Fiber: 7g
Protein: 5g
Cholesterol: 0

Priscilla Willis
Food Blogger
She's Cookin

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