Sweet and Spicy Winter Vegetables

Sam Jones/Quinn Brein


3 tablespoons vegetable oil
1 tablespoon grated fresh ginger
3 garlic cloves, finely chopped
1 large onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 green pepper, seeded and finely chopped
2 large carrots, finely chopped
2 large parsnips, finely chopped
1 cup orange juice
1 large tart apple, peeled and chopped
2 tablespoons raisins
salt and pepper to taste


Heat the oil in a large skillet. Add the gingerroot, garlic, onion, and spices, and cook, stirring, over low heat, until the onion is soft. Add the remaining vegetables, orange juice, apple, and raisins; stir and cook for about 15 minutes over medium heat, until the vegetables are tender. Season to taste with salt and pepper. Serve over rice or with naan.


6 servings

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