yellow mustard seed, whole

Recipe to try

Turnip & Onion Coconut Vegetable Stew with yellow mustard seed, whole

Serves: 4

Ingredients

• ½ teaspoon yellow mustard seed, whole
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups peeled turnip, cut into ½-inch cubes
• 2 cups onion, cut into thin wedges
• 1 tablespoon neutral cooking oil
• 1 can (13.5 oz) unsweetened coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons chopped fresh cilantro

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the neutral oil in a large skillet over medium heat. Add peeled turnip, cut into ½-inch cubes and onion, cut into thin wedges. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Add the coconut milk, chickpeas and broth. Simmer for 10 minutes. Stir in the seasoning mixture and cilantro before serving.