Root vegetable stew with coconut milk and ginger
Prep time: 45 minServes: 4
Pairs with
The roundness of coconut and the sharpness of ginger call for an off-dry white with exotic fruit.
Ingredients
- 300 g sweet potato
- 200 g carrots
- 200 g parsnips
- 1 yellow onion
- 3 cm fresh ginger
- 400 ml coconut milk
- 400 ml vegetable stock
- 2 tbsp red curry paste
- 1 tin chickpeas
- Coriander
- Lime
Method
- 1Sauté onion and grated ginger. Add curry paste and stir 1 min. Pour in diced root vegetables, coconut milk, and stock. Simmer 20 min. Add drained chickpeas, cook 5 more min. Serve with coriander and lime.