Curried Parsnip Coconut Stew
Curried Parsnip Coconut Stew combines sweet root vegetables, pumpkin, creamy coconut milk, curry powder, white wine, and tangy tamarind. This colourful plant-based stew is especially comforting during autumn and winter.
Equipment
- Kitchen Knife
- Measuring spoons
- Saucepan, Large
- Wooden spoon
Ingredients
For the Root Vegetable Stew
- 1 tablespoon Extra-Virgin Olive Oil
- 6 medium Parsnips peeled and chopped
- 6 medium Carrots peeled and chopped
- 2 medium White Potatoes scrubbed and chopped
- 3 cloves Garlic grated
- ¼ cup Shallot chopped
- ¼ cup Dry White Wine
- 1 tablespoon Curry Powder mild
- 1 teaspoon Coarse Sea Salt
- ½ teaspoon Black Pepper freshly cracked
- 1 can Coconut Milk 14 ounces
- ½ cup Pumpkin Purée
- 2 cups Water
- 2 dried Bay Leaves
For Finishing
- 1 tablespoon Tamarind Paste
- 1 tablespoon Water
Instructions
For Preparing the Stew
- Heat the extra-virgin olive oil in a large saucepan over medium heat.
- Add the parsnips, carrots, potatoes, garlic, and shallot.
- Cook for 5 minutes, stirring occasionally.
- Pour in the dry white wine.
- Cook for another 3 minutes to reduce the wine slightly.
- Add the curry powder, sea salt, and black pepper.
- Stir for 1 minute until the spices become fragrant.
- Pour in the coconut milk.
- Add the pumpkin purée and 2 cups of water.
- Stir until the pumpkin is incorporated into the liquid.
- Add the bay leaves and push them beneath the vegetables.
- Cover the saucepan and reduce the heat to low.
- Simmer for 15 minutes, stirring occasionally.
- Remove and discard the bay leaves.
- Combine the tamarind paste with 1 tablespoon of water.
- Stir the diluted tamarind into the stew.
- Continue simmering uncovered for 10 minutes until the vegetables are tender and the sauce has thickened slightly.
- Taste and adjust the seasoning if necessary.
- Serve the stew hot.
Notes & Wine Advice
Serving Suggestions
Serve the stew in warm bowls with crusty bread, naan, brown rice, or pumpkin bread. Fresh coriander, toasted pumpkin seeds, sliced spring onions, or a spoonful of coconut yogurt can be added immediately before serving.Recipe Notes
Cut the parsnips, carrots, and potatoes into similarly sized pieces so they become tender at the same time. Use pure pumpkin purée rather than sweetened pumpkin pie filling. Diluting the tamarind paste helps it disperse evenly throughout the stew.Variations
Add chickpeas, red lentils, cauliflower, sweet potato, spinach, or green peas. Replace the mild curry powder with a hotter blend for extra heat. Vegetable stock can replace the water, although this may increase the sodium content.Storage
Refrigerate cooled stew in an airtight container for up to four days. Reheat it gently in a saucepan, adding a small amount of water or coconut milk if it has become too thick. The stew can also be frozen for up to three months.Wine Advice
A fresh Sauvignon Blanc complements the tamarind and balances the creamy coconut milk. An aromatic Riesling is another suitable choice, particularly when using a hotter curry powder.Nutrition values
Serving: 1 bowl | Calories: 280 kcal | Carbohydrates: 50 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 7 g | Sodium: 610 mg | Sugar: 10 g