This Spiced Vegetable Stew with Turmeric and Ginger is a warming vegan lunch or dinner. For an even heartier version, try adding a 15oz can of chickpeas and replace the water with plant-based milk. In a pinch, you can swap out the peas and potatoes for other vegetables of your choosing - broccoli, cauliflower, or spinach would all work well in this recipe.
Featured product
Ingredients
Prep
- In a medium-sized pot, warm 2 tablespoons of canola oil over medium-low heat. Add the mustard and cumin seeds and roast until they start to get some color and make a subtle popping noise. Keep an eye on the spices to make sure they do not burn.
- Next, add the shallot, ginger, carrots, turmeric, and jalapeño and cook for 1 minute. Stir in the potatoes and water. Cover with a lid and cook for about 10 min, until the potatoes are cooked through but still firm.
- Meanwhile, prepare the yogurt sauce. Add the chickpea flour to a small bowl and slowly add the Forager Project Kefir Style Drink, whisking continuously to avoid lumps. Add the salt and sugar, stir, and set aside.
- When the potatoes are finished cooking, add the peas and cook for 2 more minutes. Add the yogurt sauce to the pot and mix. Cook on a low heat for another 2 minutes (avoid boiling). Garnish with freshly cracked pepper and cilantro leaves.
