Delicious Thai-inspired comfort and warmth in a hurry! Packed full of fiber-rich and nutrient-packed vegetables to keep you satisfied for hours.
Course Main Course
1-3inchpiece of gingerpeeled and minced (amount depends on your liking)
1large yampeeled and diced
2large carrotspeeled and sliced
4stalks of celerysliced
1small head of broccolibroken into small pieces (about 2 cups)
1tspsea saltor to taste
1lemongrass stalkroughly chopped
1 1/2cupscoconut milk
2Tbsraw pumpkin seeds(or cashews)
First prep all your veggies and lemongrass. Wash them well, peel the shallot, yam and carrots, chopped, dice, and slice according to above suggestions.
Heat oil over medium-high heat in a large heavy pan or pot. Add the shallot, reduce heat to medium and cook 2 to 3 minutes or until shallot begins to soften.
Add the minced ginger, give it a quick stir, then add the spices - cardamon, coriander, cinnamon and finally the turmeric. Add a splash of water, stir it all up, cover and continue to cook for another 2-3 minutes. Keep a close eye on it so it doesn't stick to the pan and burn.
Add the diced yams and about 1 cup of water. Bring to a boil, cover and simmer until potatoes are tender about 10-15 minutes.
Now add the rest of the veggies, carrots, broccoli, celery and chopped lemongrass.
Sprinkle in salt and cayenne, stir, cover and cook for another 10 minutes.
Add the coconut milk and heat through. Stir in pumpkin seeds. Remove from heat and serve.
Substitutions: Brocolli, celery, carrots: 6 cups of any chopped veggies you like! Coconut Milk: Any other plant-based unsweetened milk Shallot: 1/4 cup diced red onion