Carrot and Coriander Stew
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Carrots are wonderfully affordable and packed with beta carotene for healthy eyes and skin. The warm spices, especially the coriander seeds, give this stew such an aromatic, comforting quality that makes your whole kitchen smell incredible. The coconut milk creates a creamy, luxurious base that needs no cream or butter, and everything simmers beautifully together into something that feels fancy but is actually quite simple to make.
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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