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Spicy Caribbean Ginger Stew
Serves 4

Ingredients:

1 medium sized onion, diced 4
2 cloves garlic, minced
1 tbsp grated, fresh ginger
3/4 cup diced carrot (1-2 large)
2 tsp cumin
¼ tsp cinnamon
¼ tsp cayenne pepper
2 tbsp tomato paste
1/8 tsp dried powdered habanero peppers (for a milder version leave this out)
10-ounces seitan (gluten)
1 can (15-oz) drained crushed tomatoes, chopped
4 cups vegetable stock
2 cups peeled sweet potatoes, in 1-inch pieces
salt and pepper, to taste

Directions:

In a large dutch oven, heat a little bit of olive oil over medium heat. Sautee the onion until slightly softened, about 5 minutes. Add garlic and ginger and cook for an additional 3-4 minutes, until fragrant. Add all the rest of the ingredients, salt and pepper to taste, and cover. Bring to a boil, then reduce the heat to a low simmer. Cook for 1 hour, or until carrots and sweet potatoes are tender. Serve hot, with crusty bread, fried plantains or red beans and rice.