Easy to prepare, economical and nourishing, this stew is abundant with good health, using fresh vegetables and super spice turmeric! Perfect for keeping those winter nasties at bay.
Did you know turmeric is a bright yellowish to orange, root herb from the ginger family which has been used for centuries in many Asian and Middle Eastern cuisines? Its probably most well-known as the ingredient that gives curries its yellow colour. That is, until recently with the western world catching on and discovering its amazing healing properties, particularly as an anti-inflammatory and antioxidant.
This recipe uses the stove top method, however it can be easily adapted for an electric slow cooker by simply omitting the sauteing of onions or simply do them separately. Which ever way you decide, it will be guaranteed you will be serving up a delicious and heart warming stew for days!
- 2 tbsp of olive oil
- 1 brown onion, diced
- 2 parsnips, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 suede, peeled and roughly chopped
- 1 capsicum, chopped
- 2 zucchini, roughly chopped
- 1 handful of green beans, roughly chopped
- 4 cups of stock
- 3 tsp of turmeric
- 1 tbsp of mixed dried hers (oregano, rosemary and parsley)
- salt and pepper to season
Stove top Method
- Prepare all vegetables.
- In a large (approx 5.7 litre) saucepan gently saute onions and capsicum in olive oil over a medium heat. Season with salt and pepper.
- Add all remaining vegetables and stir through to sweat off and allow to gently caramelize. Do this for a few minutes and make sure they do not catch on the bottom of the saucepan.
- Add the stock, spices and herbs and turn to a low heat.
- Place a lid or tin foil over the saucepan and allow to simmer for a minimum 1 hour, up to 3 hours is fine.
- When cooked through and all vegetables have broken down, taste and season if required.
- Serve up hot or allow to cool and store in the refrigerator for use later on.