It’s nourishing. It’s hearty. It explodes with flavor.
And it’s healthy. Very healthy.
When it’s cold outside or when I’m feeling off, you’ll find me in the kitchen whipping up a pot of these braised vegetables.
Chopping vegetables, almost in a meditative state. Measuring spices. Gently mixing the vegetables and seasoning together, until a delicious aroma fills the entire kitchen.
Or you’ll find me sitting at the counter, reading a book and sipping a cup of tea, as the dish slowly braises in the oven.
These braised vegetables nourish my belly, my soul, and my mind.
It’s a simple recipe. Throw together a ton of vegetables, thoroughly season them, and let the oven do the rest of the work.
They taste beautiful alone, or paired with turmeric-seasoned rice or with a fluffy piece of naan.
And they’re even better the next day, wrapped up in a tortilla for an easy lunch.
- 1 tablespoon coconut oil
- 1 cup carrots, peeled and cut in 1/2 in pieces
- 1 cup red beets, peeled and chopped
- 1 cup potato, peeled and chopped
- 1 cup rutabaga, peeled and chopped
- 1 cinnamon stick
- 6 cardamom pods
- 6 cloves
- 2 bay leaves
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne
- 1 1/2 cups vegetable stock
- Juice of 1 lemon
- Salt and pepper, to taste
- Preheat the oven to 350 degrees F.
- Heat the oil in a heavy bottomed pot over medium heat. Add the cardamom, cloves, and cinnamon and toast for a few seconds. Add the coriander, garam masala, and cayenne and toast for another few seconds.
- Add the vegetables and fry for a few minutes, until browned. Add enough stock to cover the vegetables and bring it to a boil. Boil for 1 minute, and remove from heat. Add the bay leaves and cover the pot.
- Transfer the pot to the oven and cook for 40-60 minutes. Remove the bay leaves, the cinnamon stick, and the cardamom pods.
- Serve and enjoy!