Spiced Vegetable Stew with Turmeric and Ginger Recipe

Ingredients

• 2 tablespoons canola oil, for cooking
• ½ teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• 1 shallot, minced
• 1-inch piece of ginger, minced
• 2 medium carrots, diced
• ⅛ teaspoon turmeric
• 1 jalapeño, minced
• 3 medium potatoes, in ½-inch cubes
• 1 cup water
• 1 tablespoon chickpea flour
• 1 cup Forager Project Plain Drinkable Yogurt
• 1 ¼ teaspoon salt
• ¼ teaspoon sugar
• 1 cup green peas
• Fresh cilantro leaves and cracked pepper, for garnish

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 Drinkable Yogurt, 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.