Winter Vegetable Curry Stew (Vegan)

Recipe by Catherine Pla, adapted from David Tanis

Serves 4-6

Winter Vegetable Curry Stew (Vegan)

This satisfying curry is a meal in itself. Cut the vegetables in similar sizes so they cook at the same speed. Stir in some chopped kale at the end if you’d like extra greens.

• 3 T coconut or avocado oil

• 1 T curry powder

• 1 t ground cumin

• 1⁄2 t ground coriander

• 1 t ground turmeric

• 1⁄4 t cayenne, or more to taste

• 5 garlic cloves, grated or minced

• 2 inch knob of ginger, grated

• 1 small onion, chopped

• Kosher salt and black pepper

• 2 T tomato paste

• 1 delicata squash, unpeeled, cut into 1” slices, or 2 c cubes of butternut squash

• 2 medium parsnips, peeled, cored, and cut into 1” slices, or carrots

• 1⁄2 lb baby potatoes, halved

• 2 1⁄2 c vegetable broth

• 2 c small cauliflower florets

• 1 can chickpeas, drained

• 3 T chopped cilantro

In a large Dutch oven or soup pot, heat the oil until hot, then add onion and sprinkle with salt and pepper. Add curry powder, cumin, coriander, turmeric, cayenne, garlic, and ginger. Cook, stirring occasionally, until onion begins to soften, about 8 minutes. Add tomato paste and stir.

Add the squash, parsnips, potatoes, and broth and bring stew to a boil. Lower heat to a simmer, then cover the pot and cook for about 15 minutes, until vegetables are tender but not mushy.

Add the cauliflower and chickpeas and continue to cook until cauliflower is tender, about 7 minutes. Taste and add salt and pepper if needed. Serve with rice and garnish with cilantro.