Warming Winter Stew
Although Sydney is experiencing an un-seaonally warm Autumn, and the idea of eating a stew might not be quite on the menu for some just quite yet. I have to say that this stew has become a regular in our household lately for its grounding nourishing properties and I can assure you when the weather does eventually cool down it will be on REPEAT weekly!
What you’ll need:
- 1 tsp. coconut oil
- 1 brown onion, diced
- 1 clove garlic, minced
- 500g Butternut pumpkin, chopped into cubes
- 1 medium Eggplant, chopped into cubes
- 2 tsp. ground cumin
- 1 tsp. ground ginger
- ¼ tsp cayenne pepper
- 400g tin diced tomatoes
- 400g tin chickpeas
- 1 cup vegetable stock
What you’ll need to do
In a large saucepan, heat the coconut oil over medium heat with the onion and garlic. Stir for 1-2 minutes until brown.
Reduce the heat to low and add the spices, pumpkin and eggplant cooking slowing for 4-5 minutes. Add the tinned tomatoes and stock, and reduce heat to a simmer and continue to cook until the pumpkin becomes soft.
Add the chickpeas and cook for a further 5 minutes. Serve the stew hot, with a dollop of sheep’s yoghurt.
This delicious stew is just one of my favourite veggie recipes that will feature Simply Replenished’s holistic Winter cleanse. If you’re feeling a little sluggish and feel like a cleanse is right for you, then head over to Jasmine’s site for all the details. She’s got a beautiful line up of guest contributors with loads of delicious and nourishing vegan based recipes!