This vibrant, spiced stew combines the sweetness of parsnips, carrots, and potatoes with creamy coconut milk, pumpkin, and tangy tamarind. It’s an aromatic, hearty dish that will warm you up on chilly days!
Large saucepan, Knife, Cutting board, Spoon, Measuring spoons
Ingredients
1tablespoonextra-virgin olive oil
6parsnipspeeled, cleaned, and chopped
6carrotspeeled, cleaned, and chopped
2white potatoesbrushed clean and chopped
3clovesgarlicgrated
¼cupchopped shallot
¼cupwhite wine
1tablespoonmedium to mild curry powder
1teaspooncoarse sea saltto taste
Cracked black pepperto taste
1can14 ounces coconut milk
½cuppumpkin purée
2dried bay leaves
1tablespoontamarind pastediluted in 1 tablespoon water
Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the parsnips, carrots, potatoes, garlic, and shallot, and cook for 5 minutes, stirring occasionally.
Add the white wine and cook for another 2 to 3 minutes.
Stir in the curry powder, salt, pepper, coconut milk, pumpkin purée, and enough water to cover the vegetables.
Stir to combine.
Add the bay leaves and bury them among the veggies.
Cover with a lid, reduce the heat, and simmer for 15 minutes.
Remove and discard the bay leaves.
Stir in the tamarind paste and continue simmering for 5 to 10 minutes, or until the vegetables are tender.
Serve hot.
Notes & Wine Advice
Serving Tip:Serve this stew alongside crusty bread or non-dairy buttered Pumpkin Yeast Bread for an extra comforting touch.Wine Advice:Pair with a light white wine such as Sauvignon Blanc to complement the curry and coconut milk flavors.