Carrot and Coriander Stew
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Easy
A warming, aromatic stew that combines tender roasted carrots with toasted coriander seeds, creating a comforting dish bursting with earthy flavours and subtle spice.
Ella x
Ingredients
- 800 gcarrots(peeled and cut into chunks)
- 2 tbspcoriander seeds(toasted)
- 1onion(diced)
- 3garlic cloves(minced)
- 750 mlvegetable stock
- 200 mlcoconut milk
- 2 tbspolive oil
- 1 tspground cumin
- 20 gfresh coriander leaves(chopped)
- 1 tspsalt
- ½ tspblack pepper
- 1 tbsplemon juice
Detail level
Instructions
- 1
Toast the coriander seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then crush them lightly with a mortar and pestle.
Tip: Toasting releases the essential oils and intensifies the coriander's warmth and citrus notes.
- 2
Heat the olive oil in a large pot and sauté the diced onion until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the crushed coriander seeds and ground cumin, cooking for 30 seconds to coat the aromatics.
- 5
Add the carrot chunks to the pot and stir well to combine with the spiced base.
- 6
Pour in the vegetable stock and bring to a boil, then reduce heat and simmer for 25-30 minutes until the carrots are very tender.
Tip: The carrots should break apart easily when stirred.
- 7
Stir in the coconut milk and lemon juice, then season with salt and black pepper to taste.
- 8
Divide the stew between bowls and garnish generously with fresh coriander leaves before serving.
Tip: Serve with warm bread or rice for a complete meal.
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