Curried Root Vegetable Stew

Robins on the front lawn. 

A fly on the window outside. 

The last box delivered from our winter CSA. 

Sure signs that spring is on its way. 

The turnips, parsnips and winter squashes will soon be replaced with beans, peas, zucchini and asparagus. 

Soon we will be planting seedlings and harvesting vegetables from our own garden.

But today, it's still winter.  And I have root vegetables on my mind.  And curry.    

I love spring. 

But I love winter too. 


Curried Root Vegetable Stew
Serves 6

1 tablespoon coconut oil
1 onion, chopped
4 garlic cloves, minced
1 ½ teaspoons curry powder
2 parsnips, chopped
4 carrots, chopped
4 cups water
3 potatoes, peeled and cubed
1 medium turnip, peeled and cubed
1 tablespoon arrowroot powder or cornstarch
2 teaspoons agave or honey
1 teaspoon salt
¼ teaspoon freshly ground pepper

Melt the coconut oil in a large pot over medium heat.  Add the onion and garlic and saute until the onion is soft, about 5 minutes.  Add the curry powder and stir for 30 seconds.  Add the carrots, parsnips and water.  Bring to a boil and simmer for 10 minutes.  Add the potatoes and turnip and simmer for another 20 minutes.  In a small bowl, combine the arrowroot powder and about ¼ cup of the liquid from the pot.  Stir until the arrowroot powder is completely dissolved.  Add it to the pot, along with the agave, salt and pepper.  Continue cooking until the vegetables are soft and the stew has thickened, about 5 minutes.  

Comments

[lamb recipes]

Well done to you, hope more achievement to you. If you are actually conscious about your health and want to keep yourself fit and healthy than keep in mind that good health absolutely begins from a healthy mouth.