Total Time: 50 minutes Serves: 4
Recipe From: Clotilde Dusoulier
Ingredients:
- 1.2 kilos (2 1/2 pounds) mixed cold weather vegetables, such as carrots, parsnips, potatoes, kabocha, broccoli, cauliflower, etc.
- 2 tablespoons cooking oil or ghee
- 1 medium onion, finely sliced
- 1 teaspoon fine sea salt
- a “thumb” of fresh ginger, about 2.5 cm (1 “) in length, peeled and cut into thin matchsticks
- 4 cloves
- 1/4 teaspoon ground cinnamon
- 400 ml (13 1/2 ounces) coconut milk
- freshly ground black pepper
- basmati rice, for serving (optional)
- chutney, for serving (optional)
Directions:
- Cut the vegetables into bite-size cubes, or sticks, or florets.
- Heat the oil in a thick-bottomed pot with a lid, such as a Dutch oven. Add the onions and salt, and cook for 3 minutes, stirring frequently, until softened. Add the ginger, cloves, and cinnamon, and cook for 1 minute. Add the vegetables, and pour in two thirds of the coconut milk and 120 ml (1/2 cup) water.
- Stir, cover, bring to a low simmer, and cook for 30 minutes, stirring every now and then, until the vegetables are soft.
- Stir in the remaining coconut milk, cook for another minute or two, sprinkle with black pepper, and serve, with freshly steamed basmati rice and chutney.