Hearty Turmeric Vegetable Stew

A satisfying soup for a cozy night on the couch.
Braised Kale
  • 30 min

    To prep

  • Easy


  • 4


  • Calories

    876 Kcal

  • Salt reduction


  • Seasonality

    Fall, Winter

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 3 tablespoons chopped fresh ginger
  • 1 garlic clove
  • 1 teaspoon ground turmeric
  • 4 cups water
  • 6 tablespoons Yondu
  • 1 (14-oz) can light coconut milk
  • 4 cups diced potatoes, yams and carrots
  • 1 (15-oz) can cooked chickpeas, drained and rinsed
  • 4 cups chopped kale


    1. In large pot over medium heat, heat oil until shimmering. Add onion, ginger, garlic and turmeric. Cook and stir until onion is translucent, about 5 minutes.
    2. Add water, Yondu and coconut milk; bring to a boil. Remove mixture to blender or food processor, whirl until smooth. Return to pot.
    2. Add potatoes, yams, carrots and chickpeas. Bring to a boil; reduce to simmer. Cook under fork tender, about 20 minutes.
    3. Before serving, stir in kale. Serve with lime wedge, if desired.

    Other vegetables to consider: celery root, turnips, rutabaga

You may also like

Leave a Reply

All fields and rating are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.