Serves 6 to 8
When the weather forecast starts mocking you with single digits, this stew hits all the right notes. Three degrees is simply not enough degrees! Brrrr.
Somehow there was not a single rutabaga recipe on the site! I don’t know how that happened because rutabaga is basically my spirit vegetable. With all it’s purpleness and earthiness and intensity. It’s like a wizened turnip. But if you can’t find any, turnips or parsnips would be great here, too.
Although you typically find rutabaga in European cooking, I love the combination of rooty veggies and Asian flavors. Here the rutabaga gives a great balance to the stew; naturally sweet from the coconut and the carrot, with contrasting lime notes and laced through and through with ginger. The seared Brussel sprouts add extra wintery goodness as well as a fun texture. Chickpeas round the whole thing out (no pun intended) (because chickpeas are round.)
So when life gives you three degrees, make this stew! Serve with some jasmine rice and warm up your life.
Notes
~My brussel sprouts were little so I just halved them. If yours are on the bigger side, quarter them instead.
~The easiest way I’ve found to peel a rutabaga is with your chef’s knife. Place the rutabaga on your cutting board and gently slice away the waxy skin starting from top to bottom.
Ingredients
1 large yellow onion, thinly sliced
1 lb Brussel sprouts, quartered [see note above]
1/2 teaspoon red pepper flakes (or more to taste)
2 cloves garlic, minced
2 heaping tablespoon fresh minced ginger
3/4 lb rutabaga, peeled and diced (1/2 inch)
1 cup sliced carrots
4 cups vegetable broth
1 15 oz can chickpeas, rinsed and drained (1 1/2 cups)
1 5.5 ounce can coconut milk (about 1/2 a cup)
Juice of one lime
Zest of 1/2 lime
Salt to tasteFresh cilantro for garnish (optional)
Jasmine rice for serving
Directions
Add coconut milk and lime juice, and taste for salt. Heat through, and serve with cilantro and extra red pepper flakes or Sriracha if you like.
a really great idea! was cooking for an army so made it with cabbage in stead of brussels, plus parsnips, and it was great! and threw some arrowroot in, to thicken the sauce. yum!
Made this for dinner last night and it was soooo delicious!!! I’ll be making it again for sure. Thanks!
This soup is DELICIOUS. Even the cooking process is such a joy!!! oh the smells of the ginger and lime zest !!! 🙂 I had never tried rutabagas and I love them now!
This brings so much warmth and love into my gluten-free vegan heart. I recently discovered my love of rutabaga; chickpeas are my favorite legume; coconut anything makes me happy; and BRUSSELL SPROUTS. You are my culinary hero. <3
Thanks 🙂
I want to thank you for this recipe. I first made it about a month ago, gobbled it up alone in three days, and just finished my second go-round. This last time, fyi, I omitted the chick-peas (canned ones weren’t so great–no time to do from scratch) but pan fried some tofu in the same seasonings that go in the stew. Poured it over brown rice, tofu, cilantro, and sriracha sauce on top and bam! a new favorite is born. I never, ever, would have thought to do anything like this with Brussels sprouts before this recipe.
I am trying this tonight with butternut squash instead of swede. And I have some chickpeas I cooked from the dry variety. It’ll be my late breakfast. I can already smell good things from the slow cooker…
Really tasty and reasonably quick to make. I used about 1 cup of coconut milk because I had a frozen baggie full. Will definitely make again.
After adding the ginger, garlic & pepper flakes I removed the Brussels sprouts and threw everything else (except the coconut milk and lime juice) into a crockpot. I let it cook on high for five hours. About 20 minutes before supper I added the Brussels, coconut milk & lime until it was heated through. It was fantastic! 3 out of 4 of us loved it.
…and that’s a win for sure!
I’m curious as to why in your recipe you said to let the steam escape. I could not/ did not do that. What does the steam do?
This was an absolutely delicious recipe! I’m sure I’ll make it again!
Made this last night. It was sloppily good. I used parsnips instead of rutabagas and browned the brussel sorouts in a tiny bit margarine amd threw it in at the end & topped each bowl with fresh chopped cilantro & served with corn on the cob.
Will def keep this recipe and make it again.
Well I made this today, with black beans instead of chickpeas. I found the lime too overpowering. I would recommend just half a lime’s juice. I also put in just under 2 T ginger and it was too much as well, even though I 1.5x the soup and vegetables. Other than that it is delicious. A warning: cut your rutabaga small if short on time!
Hey, someone made this for me (though, I cooked the rice), and it was freaking good. 8.5/10; would definitely recommend. I’ve never had Rutabaga before and was much better than expected. I am looking forward to more vegan recipes from this website. -Chris
Hi Isa,
I want to thank you for your great recepies, today I tried the gingery
Curry with chickpeas and rutabaga, ammmmazing!
Not to forget your Mac and cheese … Thanks again for making it possible
To eat healthy and yummy:)
Nancy
Yum! This was so good! (and yes, I did just make this on a hotter than July, hot July day.) You had me, a native Southerner (USA), with just the mention of the word rutabaga (I’m sure you know they are a very common side in Southern cuisine. I was born and raised on a rutabaga. You can find them easily at all grocery stores any time of the year).
And the Thai-inspired flavors of the coconut milk, lime, ginger (!) were perfect for the already perfect rutabaga.
Thanks, girl!
I made this the other night, but modified a bit. I didn’t think the little ones could deal with the red pepper. My husband is Jamaican, and since there was already ginger, coconut milk, and lime, instead of red pepper I threw in a couple of TBSPs of Jamaican curry powder, and more like 3/4 cup coconut milk. And lots of fresh thyme. My only negative thing was a slight bitterness from the Brussels sprouts. Any suggestions on countering that?
I read through the comments before making this, so I figured I’d report back as well! I made this last night, but didn’t have half of the ingredients and winged some major substitutions, and it still turned out great.
Subbed — large yellow onion, fresh minced ginger, rutabaga, carrots, chickpeas, coconut milk, juice and zest of a lime
For — small yellow onion, 1t ground ginger, cup of frozen corn, container of cut white mushrooms, can of pinto beans (not half bad!), 15oz can of light coconut milk, and 1T lemon juice from a bottle, no zest
I also added 2T corn starch to thicken the broth. All other directions and ingredients were followed as written.
The concept of the recipe was so great, I’m going to do this coconut stew method with whatever I have around way more often! It’s so easy to pull together and is so delicious, hearty, and healthful!
Delicious. I taste the broth while cooking and found it meh, then added the coconut milk and it was amaaaaazzinggggg. Completely tied everything together! I also am enamored with the new mini coconut milk can, so handy.
I highly recommend sweet potato too, it’s amazing in this. I was carrying groceries and the rutabaga was just too big for I opted for a celery root instead. Also super tasty.
SO DELICIOUS. Love your website Isa. I’m not a vegan, or even a strict vegetarian, but it’s accessible and delicious recipes like this that help me eat vegan much more often!
I thought this might be too weird, but I trust your recipes, and it turned out to be delicious! I made a double batch as dinner for 8 (omnivores), and it was a big hit. My man wouldn’t try it because of the brussels sprouts – his loss. I was out of carrots, so I just added more rutabaga, and that worked fine. Thanks for such reliable recipes, Isa. I made your pumpkin pie brownies for dessert!
This was SO good. Rutabaga was the one vegetable that I thought I didn’t like and it always made me very sad. I thought, if anyone can make me like rutabaga it’s Isa. I’m now a proud convert and love every vegetable I’ve had the pleasure of meeting.
Out of this world, crazy, good!! 🙂
Thanks Isa!!
I love your nurturing tone! I don’t particularly like cooking and was motivated when you said “just do your best!” I actually shrieked when I threw the brussell sprouts in the pan and heard a sizzle!
HOW did you know that I have rutabagas, Brussels sprouts, coconut milk, AND freshly made chickpeas in my kitchen, just waiting for a chance to hook up? Gonna try this recipe this week . . . . Thank you!
My Brussels sprouts-hating partner told me this tasted delicious – thanks for the (vegan!) brownie points!
Love this recipe! Exactly how much is a serving size? I doubled the recipe, and made a massive pot 🙂
WHOOOOOOOAAAA!!!! This stew concoction with interesting ingredients is beyond amazing!!! i just happened to purchase rutabagas at the farmers’ market this morning in order to try something new, and when I got home I did a random Google search for vegan recipes. Little did I know that I’d have found probably the most delish thing that has ever come out of my own kitchen. Who is this superchef Isa?! I must try more of your incredible recipes! Thank you 🙂
I just made this tonight for the blizzard we’re having in Boston, and wow, was it perfect!! It was a total hit with my partner (and me!). We chose to eat it like stew (no rice). Thanks!!
Try it with some star anise and a cinnamon stick. Lemongrass, too, if you have it!
I have tried this recipe and was pleasantly amazed. This was perfect every step of this recipe was right on. If you time and follow these directions, you won’t miss a beat. It is robot easy and I consider myself a cook and this didn’t require me or any skills at all. My wife thought this was just another one of my great experiments. hahahaha Thank you so much for a great dish to add to my repartee.
This was really delicious!
Love this recipe! A cold front just came through, so it’s time to buy a rutabaga!
Made this for dinner tonight after reading all the rave reviews and I am so glad I did! I made it with potatoes instead, I have a huge bag to get through and it turned out amazing. I could literally just drink the broth, the ginger flavour is absolutely perfect. I imagine it will be even better for lunch tomorrow after sitting overnight. Thank you for such a great recipe!
Very tasty dish! I have to cook this recipe <3
More, more, more! This is the best and delicious what I’m eat!
Woawww!!! Great recipe!! Thank you so much. I am learning so much from you because my son became vegan and my daughter vegetarian. When they come to visit me I will be ready for them!! Yumm
Ahhh, Isa – you’re recipes not only sustain me – the warm my heart! Thank you!
I love this recipe! And now that we’re in the middle of a “cold wave”, I think I’ll make it again tonight. It’s amazing that when I was a kid, I thought I didn’t like brussel sprouts. Of course, those brussel sprouts were boiled…
thanks for share.
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