Vegan Winter Vegetable Stew with Papadams

Vegan Winter Vegetable Stew with Papadams

Today I want to show you a great winter dish with an Indian twist. It warms wonderfully from the inside and impresses especially with the exotic spices that give the recipe an Indian touch. The side dish is papadams, an Indian flatbread that is fried in oil in a pan. As always, this recipe contains plenty of nutritious vegetables and is quick and easy to prepare.
Whole recipe:
895 Kcal (81 g Carbs | 42 g Fat | 23 g Protein)
Per serving:
448 Kcal (41 g Carbs | 21 g Fat | 12 g Protein)
Category Soup
Portions 2

You need

  • 2 Parsnips
  • 1 Beet
  • 3 Carrots
  • 1/2 Onion
  • 2 TSP Coconut Oil
  • 2 TSP Tahini
  • 150 ml Soy Milk
  • 4 Papadams Indian chickpea flatbreads
  • Cumin, Turmeric, Coriander, Salt and White Pepper

Here’s how to do it

  • Heat 2 TSP Coconut Oil in a pan.
  • Dice onions, add to pan and sauté briefly.
  • In the meantime, cut beet, parsnips and carrots into small cubes and add to the pan as well.
  • Sauté everything, then add soy milk and tahini.
  • Continue sautéing until the soy milk is absorbed.
  • Heat some olive oil in another pan and briefly fry the papadams for about 1 minute.
  • Briefly season the vegetables with the spices and serve together with the papadams.

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