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Carrot Ginger Stew

hearty carrot and bean stew with delicious veggies and warm spices.

Servings: 80

Allergens:

sulfites

Ingredients

  • 2 kg navy beans
  • 2 kg onions
  • 5 kg carrots
  • 1.2 kg rice
  • 1 cup oil
  • 2/3 cup ground ginger
  • 1/4 cup turmeric
  • 1/4 cup cinnamon
  • 1/4 cup cumin
  • 2 tbsp paprika
  • 1/2 cup garlic powder
  • 2/3 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/2 cup salt
  • 2 tbsp onion powder
  • 2 cup nutritional yeast
  • 3 tbsp black pepper
  • 16 L water

Instructions

  1. submerge beans in water and soak overnight in the fridge
  2. peel onions, remove the root, and roughly dice
  3. wash carrots and chop off the ends. Cut into 1cm thick semi-circles
  4. wash rice
  5. heat oil in a large pot
  6. add diced onions and spices to pot and saute until onions are translucent
  7. add remaining ingredients and stir
  8. cover pot and bring to a boil. Stir occasionally to avoid burning
  9. keep at a simmer and cook while occasionally stirring for at least 60 minutes or until beans are soft