Curried Vegetable Stew

This stew is to vegetarians what a pot roast might be to those who eat meat. It’s full of rich, deep flavors; it’s incredibly hearty; it fills the whole house with wonderful aromas and it’s a true comfort food dish. This stew is perfect on its own and is also wonderful over brown rice or a lovely piece of toasted, rustic bread.

Adapted from eatingrules.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from eatingrules.com

Ingredients

  • Olive oil for the pan

  • 1

    cup brown onion, thinly sliced

  • 2

    tablespoons garlic, roots removed, roughly chopped

  • 8

    ounces crimini mushrooms, thinly sliced

  • 1/8

    teaspoon cloves

  • 1/4

    teaspoon cardamom

  • 1/2

    teaspoon cinnamon

  • 1/2

    teaspoon turmeric

  • 1/2

    teaspoon chile flakes

  • 1

    teaspoon ground cumin

  • 2

    teaspoons fresh thyme, finely chopped

  • 1

    cup peeled carrots, cut into bite-sized pieces

  • 1

    cup parsnips, cut into bite-sized pieces

  • 1

    cup baby Dutch potatoes, cut into bite-sized pieces

  • 4

    cups kale, loosely packed , roughly chopped

  • 3

    cups tomatoes, roughly chopped

  • 1

    cup coconut water

  • 1/2

    teaspoon raw cane sugar

  • 1/2

    teaspoon sea salt

Directions

Coat the bottom of a large pot with olive oil, and place it over medium-high heat. Add the onions and garlic to the pot and cook, stirring every couple of minutes, until the onions are nicely browned, about 15 minutes. Add about another tablespoon of olive oil and the mushrooms to the pot. Cook until they are beginning to brown, about 10 minutes. (Again, stirring every so often.) Add the cloves, cardamom, cinnamon, turmeric, chile flakes, cumin, and fresh thyme, and stir to blend. Pour this mixture into a large bowl and set aside. Add the carrots and parsnips to the pot, with enough olive oil to coat the bottom (if necessary). Cook just until the vegetables are beginning to brown, about 10 minutes. Then add the potatoes and kale. Cook until the kale has completely wilted, about 5 minutes. Return the mushroom-onion mixture to the pot, and then add the tomatoes and coconut water. Use a flat-edged wooden spatula to scrape off any bits of vegetables that are stuck to the bottom of the pot. Stir it right into the stew — it’s these wonderful caramelized flavors that help make this such a hearty stew. Bring the stew to a boil and then turn the heat to low, cover the pot, and simmer for 1 hour. Season with the sugar and salt.

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