Vegetable Domoda (Sweet Potato and Squash)

Ingredients

• 2 medium Sweet potatoes
• 1 medium Butternut squash
• 4 tbsp Tomato paste
• 1 14.5oz can Diced tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 3 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Ginger
• 1/2 tsp Smoked paprika
• 1 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and dice the sweet potatoes and butternut squash into 2.54 cm cubes.
2. 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
3. 3Stir in the tomato paste and cook for 2 minutes.
4. 4Add the diced tomatoes, sweet potatoes, and butternut squash to the pot.
5. 5Pour in the vegetable broth. Add the ginger, smoked paprika, salt, and pepper.
6. 6Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender.
7. 7Serve the domoda hot, over rice or couscous (ensure couscous is gluten free if needed).

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