It’s full of rich, deep flavors; it’s incredibly hearty; it fills the whole house with wonderful aromas and it’s a true comfort food dish.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Entree
Cuisine: American
Servings: 4servings
Author: Valentina K. Wein
Ingredients
Olive oil for the pan
1cupthinly sliced brown onion
2Tablespoonsroughly chopped garlicroots removed
8ouncesthinly sliced crimini mushrooms
1/8teaspooncloves
1/4teaspooncardamom
1/2teaspooncinnamon
1/2teaspoonturmeric
1/2teaspoonchile flakes
1teaspoonground cumin
2teaspoonsfinely chopped fresh thyme
1cuppeeled carrotscut into bite-sized pieces
1cupparsnipscut into bite-sized pieces
1cupbaby Dutch potatoescut into bite-sized pieces
4cupsroughly chopped kaleloosely packed
3cupsroughly chopped tomatoes
1cupcoconut water
1/2teaspoonraw cane sugar
1/2teaspoonsea salt
Instructions
Coat the bottom of a large pot with olive oil, and place it over medium-high heat.
Add the onions and garlic to the pot and cook, stirring every couple of minutes, until the onions are nicely browned, about 15 minutes.
Add about another tablespoon of olive oil and the mushrooms to the pot. Cook until they are beginning to brown, about 10 minutes. (Again, stirring every so often.)
Add the cloves, cardamom, cinnamon, turmeric, chile flakes, cumin, and fresh thyme, and stir to blend. Pour this mixture into a large bowl and set aside.
Add the carrots and parsnips to the pot, with enough olive oil to coat the bottom (if necessary). Cook just until the vegetables are beginning to brown, about 10 minutes. Then add the potatoes and kale. Cook until the kale has completely wilted, about 5 minutes.
Return the mushroom-onion mixture to the pot, and then add the tomatoes and coconut water. Use a flat-edged wooden spatula to scrape off any bits of vegetables that are stuck to the bottom of the pot. Stir it right into the stew -- it's these wonderful caramelized flavors that help make this such a hearty stew.
Bring the stew to a boil and then turn the heat to low, cover the pot, and simmer for 1 hour.
Season with the sugar and salt.
Notes
The bottom of the pot will likely brown quite a bit when you caramelize the onion, mushroom, and other vegetables. Please don't worry -- this is great! It's flavor! When you add the tomato and coconut water it will work its way into the stew.