Saturday, May 7, 2016

Root Vegetable Stew

Yield: 6-8 servings

1 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 1-inch knob ginger, minced
1/2 tsp salt
1/2 tsp mustard seeds
1/2 tbsp ground coriander
1/2 tbsp turmeric
1/4 tsp cayenne powder
1 red pepper, diced
4 cups diced root vegetables (carrots, sweet potato, parsnips, celeriac, sunchokes, turnips, daikon, etc)
1 cup red lentils
1 can diced tomatoes
1 can coconut milk
2 cups vegetable broth
1 can chickpeas
juice of 1/2 lemon
1/2 cup cilantro, chopped

1. In a large pot, heat the oil over medium-high heat. Add oil and cook for 5 minutes until beginning to soften.
2. Add garlic, ginger, and all the spices. Cook for 5 minutes.
3. Add the chopped vegetables. Cook for 5 minutes.
4. Add lentils, canned tomatoes, coconut milk, and broth. Bring to a boil, then reduce heat to simmer. Cook for 20 minutes until lentils are soft and root vegetables are tender.
5. Add chickpeas and lemon juice. Season to taste. Garnish with cilantro before serving.

No comments:

Post a Comment