Photo of a bowl of vegetable stew with Brussels sprouts, carrots and parsnips

Vegan stew with ginger and coconut

Name: Groente&shy;stoofpot met kokos en gember
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Fusion, Nederlands, Europees, Aziatisch
Ingredients: 1 el olie; 1 ui; 300 g spruitjes; 1 spaanse peper; 1 teentje knoflook; 2 cm gember; 3 pastinaak; 1 wortel; 600 ml groentebouillon; 1 blik kikkererwten; 0.5 limoen; 100 ml kokosmelk; zout; verse koriander

Main | Lunch

This dish is delicious on cold days. Not too heavy, but very warming. A simple dish combining Dutch vegetables with oriental flavors

prepare

10min

cook

25min

total

35min

ingredients

for 4 people

1 tbsp

oil
1

onion chopped
300 g

spruitjes schoongemaakt en gehalveerd
1

spanish pepper thinly sliced depending on the sharpness
1 clove

garlic crushed
2 cm

ginger grated or finely chopped
3

pastinaak schoongemaakt en in blokjes
1

carrot thinly sliced
600 ml

vegetable broth about
1 can

kikkererwten afgespoeld en uitgelekt
0.5

lime zest and juice
100 ml

coconut milk more for a creamier result
salt to taste
fresh coriander optional

Preparation

step 1

Heat oil in a large skillet or frying pan over medium-high heat. Sauté the onion together with a good pinch of salt until brown

step 2

Using a spatula, move the onion to the side of the pan and place the Brussels sprouts in the center of the pan. Make sure as many Brussels sprouts as possible touch the bottom. Fry them about 5 minutes until browned

step 3

Add the pepper, garlic and ginger and cook for one minute, stirring. Add the parsnips, carrot and bouillon and stir. Put the lid on the pan and bring to a boil

step 4

Add the chickpeas and lime zest, turn the heat low and simmer gently for about 5 to 10 minutes until the parsnips are tender

step 5

Finish the dish by adding the lime juice and coconut milk. Season to taste with salt and heat through a little more. Garnish with fresh cilantro

products for this recipe