For those days dark, cold, winter day. This stew is sunshine in a bowl which nourishes and satisfies to the core.
Full warming and immune boosting spices with anti-viral and anti-microbial properties to strengthen immunity for winter wellness.
Feel free to adapt it with other seasonal vegetables as you see fit – butternut squash, pumpkin or a sweet potato will all add substance.
Cooking time: 30 minutes
- 2 tbsp ghee (or rice bran/ olive oil/ coconut oil)
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1 tsp ground turmeric
- 1 tsp coriander powder
- 1/2tsp cumin seeds
- 1 cinnamon quill
- 2 bay leaves
- 2 large potatoes, diced
- ½ head cauliflower, cut into small florets
- 400ml vegetable stock
- 1 x 400ml tin coconut milk
- 1 x 400g tin chickpeas, rinsed and drained
- Small bunch of spinach, sliced
- Juice of ½ lime (or lemon)
- Large handful of fresh coriander, roughly chopped
- Sea salt and freshly ground black pepper
- Place a large pan over a medium heat and add the ghee. Add cumin seeds and sauté until the aroma has been release and they start to pop. Add coriander powder, stir for a few seconds, then add the onion, season with salt and pepper and fry for 6-8 minutes until tender.
- Add the garlic, chilli, turmeric, cinnamon quill and bay leaves and fry for a further 2 minutes until the spices release their aroma.
- Add the potato chunks and stir until coated in the spices, then pour in the vegetable stock, coconut milk and chickpeas. Bring back to a steady simmer and cook for 15 minutes or until the potato is nearly tender. Add in the cauliflower and cook until all vegetables are soft.
- Take off heat, stir through spinach to wilt.
- Check the seasoning and stir through the lime juice and coriander. Serve in deep bowls with a side of rice, quinoa or flatbread.