- 2 to 4 tablespoons extra virgin olive oil or coconut oil
- 1 teaspoon whole cumin seeds (optional)
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 4 teaspoons mild curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- pinch or two cayenne pepper
- 2 to 3 teaspoons sea salt
- 3 medium parsnips, peeled and cut into chunks
- 3 large carrots, peeled and cut into chunks
- 2 medium yams, peeled and cut into chunks
- 6 small yellow or red potatoes, cut into chunks
- 4 cups chopped fresh tomatoes
- 2 cups water
- Using a Dutch oven or 6-quart pot, heat the oil over medium heat. Add the cumin seeds if using and cook for about 30 to 60 seconds or until fragrant. Add the onions and sauté for about 10 minutes until. Add the spices and sauté for another 60 seconds.
- Next add the root vegetables and sauté for a few minutes to coat with the spices and oil. Add the tomatoes and water, partially cover pot with a lid, and simmer on medium heat, stirring occasionally for 25 to 30 minutes or until vegetables are tender. Cooking time will vary depending on what size you cut your vegetables.
- Serve over quinoa and garnish with chopped cilantro if desired. Store leftovers in a tightly sealed container in the refrigerator for up to a week.
- This recipe can be altered for those with sensitivities. Omit any ingredient that you are currently avoiding in your diet (i.e. potatoes or tomatoes) There are a lot of other flavors so you won’t even know they are missing.
- You can replace the tomatoes with red peppers.
- You can replace the yellow/red potatoes with jicama, turnips, or beets.
Adapted from nourishingmeals.com