Parsnippity Stew with Coconut Milk and Tamarind
A comforting stew featuring earthy parsnips, carrots, and potatoes in a creamy coconut milk base, with a touch of tamarind for a deliciously unique flavor.
Equipment
- Large-size saucepan
- Knife
- Measuring spoons
- Measuring cups
- Wooden spoon
Ingredients
- 1 tablespoon 15 ml extra-virgin olive oil
- 6 parsnips peeled, cleaned, and chopped into slightly larger than bite-size pieces
- 6 carrots peeled, cleaned, and chopped into slightly larger than bite-size pieces
- 2 white potatoes brushed clean and chopped into slightly larger than bite-size pieces
- 3 cloves garlic grated
- ¼ cup 40 g chopped shallot
- ¼ cup 60 ml white wine
- 1 tablespoon 6 g medium to mild curry powder, store-bought or homemade
- 1 teaspoon coarse sea salt to taste
- Cracked black pepper to taste
- 1 can 14 ounces, or 414 ml coconut milk
- ½ cup 122 g pumpkin purée
- 2 dried bay leaves
- 1 tablespoon 15 g tamarind paste, diluted in 1 tablespoon (15 ml) water
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add the parsnips, carrots, potatoes, garlic, and shallot, and cook for 5 minutes, stirring occasionally.
- Pour in the white wine and cook for another 2 to 3 minutes.
- Add curry powder, salt, pepper, coconut milk, pumpkin purée, and enough water to cover the vegetables.
- Stir to combine.
- Add bay leaves, burrowing them among the vegetables, cover with a lid, and reduce the heat.
- Simmer for 15 minutes.
- Remove and discard the bay leaves.
- Stir in tamarind paste diluted with water and simmer for an additional 5 to 10 minutes, or until vegetables are tender.
Notes & Wine Advice
Wine Advice:
Pair with a light, crisp white wine like a Sauvignon Blanc or Pinot Grigio to complement the sweet and savory flavors of the stew.
Nutrition values
Calories: 380 kcal | Carbohydrates: 58 g | Protein: 6 g | Fat: 14 g | Sugar: 10 g