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Root Vegetable Stew With Yellow Rice

Root Vegetable Stew With Yellow Rice

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A mildly spiced, aromatic vegetarian stew packed with the goodness of vitamin-rich root veggies, served with fragrant yellow rice. Raisins give a pop of sweetness to the rice, and a garnish of fresh coriander adds a bright finishing note.

Preparation time


30 ml sunflower oil
1 onion, sliced
4 cloves garlic, thinly sliced
10 ml Robertsons coriander (ground)
10 ml Robertsons cumin (ground)
5 ml Robertsons ground turmeric
5 ml Robertsons cinnamon (ground)
2.5 ml Robertsons crushed chillies
4 large carrots, peeled & sliced into 1cm thick rounds
2 large potatoes, peeled & quartered
4 large turnips, peeled & quartered
1 medium-large sweet potato, peeled & cut into 2cm pieces
1 x 400 g tin chopped tomatoes
1 x 50 g sachet Knorr tasty brown onion with Robertsons Mixed Herbs
Robertsons Black Pepper
Yellow Rice:
400 g long grain rice
5 ml salt
5 ml Robertsons Turmeric
1 cinnamon sticks
100 g raisins
15 g coriander, roughly chopped

Preparation method

Heat the oil in a large casserole dish or sauce pan over a medium heat. Add the onions and cook until softened. Add the garlic and cook for a further 2 minutes.
Add the Robertsons Coriander, Robertsons Cumin, Robertsons Turmeric, Robertsons Cinnamon and Robertsons Crushed Chillies.
Saute until fragrant, another minute or so.
Add the prepped vegetables, tin of tomatoes and the contents of Knorr Tasty Brown Onion with Robertsons Mixed Herbs. Add just enough water to cover.
Simmer gently, stirring every now and again, until the vegetables are cooked, but not falling apart. Add a splash of water at any point during the cook if it starts to look dry.
Season to taste with salt and black pepper.
Rinse the rice thoroughly, until the water runs clear.
Put it in a pot with the remaining ingredients. Add the correct quantity of water as per packet instructions, and cook accordingly.
Serve the stew hot, with the rice on the side, garnishing with fresh coriander.

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