After a stellar summer in Vermont, we are now harvesting squash, carrots, potatoes, and apples in abundance. On a cloudy, cool day when the wind is crisp and gloves are finally necessary, I can’t wait to get into the kitchen to create a heartwarming meal for my family.I often choose to make vegetarian meals, opting in the fall for the textures of fresh root vegetables and spices that warm the belly. With October being Vegetarian Awareness Month, it’s the perfect time to experiment! Turmeric Harvest Stew balances spices with sweet apple and coconut milk transforming the hearty vegetables into a feast that the whole family will love.
Inspired by New Chapter’s 100% vegetarian herbals, this stew includes Turmeric plus Cinnamon, Ginger, and Garlic. Cultures from around the world have used these herbs for tonic and culinary purposes for hundreds of years. Check out our full Force line of pure whole herbals.
Turmeric Harvest Stew Recipe
Makes 6-8 servings
Add to crockpot or heavy stove-top pot:
- 2 Large Sweet Potatoes, cubed stew-size
- 1 Apple, chopped
- 2 Carrots, chopped stew-size
- 15 oz Can Chickpeas, drained
- 1 Onion, minced (optional, saute)
- 4 Cups Vegetable Broth or Water
- 1 Can Full-fat Coconut Milk
- 3+ Garlic Cloves, diced
- 1 TBSP+ Fresh Ginger, diced
- 1 serving Fermented Turmeric Booster Powder
- 2 TSP Cumin
- 1 TSP+ Cinnamon
- 1/2 TSP salt or to taste
Mix to combine, cook in slow cooker on “low” for 8 hours or on “high” for 4 hours.
If cooking on your stovetop, bring all ingredients to a boil and simmer for 30+ minutes, stirring occasionally.
For a thicker, creamier stew: After cooking, carefully ladle half the soup into a blender and pulse until creamy. Mix into unblended soup.
Optional: Garnish with fresh cilantro or mint. Try a spoonful of yogurt or sour cream on top.