Vegetable curry stew

5. December

This dish is one of the dishes I remember mostly from when I was a child, and it was always such a great comfort food in the winter.

It is so easy to make, as it is all made in one pot and with very little ingredients.

1.5 kg of mixed root vegetable, like potato, carrots celeriac and parsnip
1 Onion
1 can of chickpeas
2 tablespoons curry powder (I used mild curry powder).
Olive oil
2 teaspoon stock powder or 1 stock cube.
Water.
Handful of chopped parsley (not essential).

fry off the onion and curry powder in some olive oil.
Add the vegetables and chickpeas and stir it all well together.
Pore in water until it comes halfway up the vegetables and add the stock powder/cube.
Put a lid on the pot and let it simmer for 30 minutes, stirring once in a while.
Remove the lid once the vegetables are done, and let is cook for about 20 minutes without the lid until the water has evaporated and turned into a sauce.
Stir in the parsley and serve.

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