Root Vegetable Stew with Spices and Dried Fruit

• 1 medium red onion, peeled and chopped (1 1/2 cups)
• 2 Tbs. olive oil
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground cinnamon
• 3 1/2 cups low-sodium vegetable broth
• 2 Tbs. red miso
• 2 medium turnips, diced (3 cups)
• 1 medium sweet potato, diced (2 cups)
• 8 pitted whole Medjool dates
• 8 pitted whole dried apricots
• 13 cup pitted, oil-cured black olives
• 1 1/2 Tbs. minced fresh ginger
• 1/2 cup chopped cilantro

1. Heat oil in large saucepan over medium-high heat.
2. Add onion, and saute 7 to 9 minutes, or until golden and soft.
3. Stir in garlic, coriander, cumin, turmeric, cayenne, and cinnamon, and cook 2 minutes, stirring often, or until spices are fragrant.
4. Stir in broth and 11/2 cups water, scraping up any brown bits stuck to bottom of pan.
5. Whisk in miso until smooth, then add turnips, sweet potato, dates, apricots, olives, and ginger.
6. Bring mixture to a boil.
7. Reduce heat to medium-low, partially cover, and simmer 30 minutes, or until vegetables are tender, stirring occasionally.
8. Season with salt and pepper, if desired.
9. Garnish each serving with 1 Tbs.
10. chopped cilantro.

red onion, olive oil, garlic, ground coriander, ground cumin, ground turmeric, cayenne pepper, ground cinnamon, vegetable broth, red miso, sweet potato, dates, apricots, black olives, fresh ginger, cilantro

Taken from www.vegetariantimes.com/recipe/root-vegetable-stew-with-spices-and-dried-fruit/ (may not work)