Root vegetables, pumpkin and curry are a great fall mix. I add a touch of cinnamon to mine just to keep it interesting. Comfort food at its best. You can make it and serve it as in bowls or serve it over rice or quinoa. This dish is even better the next day when the flavors melt together beautifully. A quick and easy meal to make.
serves 4
prep 15
cook 15
Ingredients:
2 teaspoons coconut oil
1 cup garbanzo beans
1 cup sweet potato, peeled and diced
1 cup sweet pumpkin, peeled and diced
1 cup parsnip root, peeled and diced
1 cup green beans, cut into one inch pieces
1 cup vegetable stock
½ yellow onion, thinly sliced
1 tablespoon madras curry powder blend
¼ teaspoon cinnamon
¼ teaspoon red pepper flakes
½ teaspoon salt
fresh cilantro for garnish
Directions:
In a large pot, heat the coconut oil over medium heat.
Add the onion, potato, pumpkin and parsnip and sauté for 2-3 minutes.
Add the rest of the ingredients and bring up to a boil.
Lower heat to simmer for 10-15 minutes until veggies are tender.
Optional to add a can of fire roasted chopped tomatoes.
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