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.


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