Morning made simple

This Spiced Vegetable Stew with Turmeric and Ginger is a warming vegan lunch or dinner.  For an even heartier version, try adding a 15oz can of chickpeas and replace the water with plant-based milk.  In a pinch, you can swap out the peas and potatoes for other vegetables of your choosing – broccoli, cauliflower, or spinach would all work well in this recipe.


  • 2 tablespoons canola oil, for cooking
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 1 shallot, minced
  • 1-inch piece of ginger, minced
  • 2 medium carrots, diced
  • ⅛ teaspoon turmeric
  • 1 jalapeño, minced
  • 3 medium potatoes, in ½-inch cubes
  • 1 cup water
  • 1 tablespoon chickpea flour
  • 1 cup Forager Project Plain Drinkable Yogurt
  • 1 ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 1 cup green peas
  • Fresh cilantro leaves and cracked pepper, for garnish


  • In a medium-sized pot, warm 2 tablespoons of canola oil over medium-low heat. Add the mustard and cumin seeds and roast until they start to get some color and make a subtle popping noise. Keep an eye on the spices to make sure they do not burn.
  • Next, add the shallot, ginger, carrots, turmeric, and jalapeño and cook for 1 minute. Stir in the potatoes and water. Cover with a lid and cook for about 10 min, until the potatoes are cooked through but still firm.
  • Meanwhile, prepare the yogurt sauce. Add the chickpea flour to a small bowl and slowly add the Forager Project Drinkable Yogurt, whisking continuously to avoid lumps. Add the salt and sugar, stir, and set aside.
  • When the potatoes are finished cooking, add the peas and cook for 2 more minutes. Add the yogurt sauce to the pot and mix. Cook on a low heat for another 2 minutes (avoid boiling). Garnish with freshly cracked pepper and cilantro leaves.