I do like one pot meals for their simplicity.
This recipe is from a little cookbook that I have become very fond of called "Sunday Suppers" by Pat Dailey.
It includes recipes for meat and seafood stews, vegetarian stews as well as pasta and soup.

The flavors in this stew are "to die for" and it is easy to substitute vegetables based on what you have available.

3 Tbsp. VEGETABLE OIL
1/2 tsp. CAYENNE (I used less and it was plenty hot!)
1/2 tsp. CINNAMON
1/4 tsp. ground CLOVES
2 large ONIONS, coarsely chopped (I used 2 leeks, sliced lengthwise and sliced crosswise)
1 Tbsp. minced fresh GINGER
2 large GARLIC CLOVES, minced
1 or 2 JALAPENO PEPPERS, minced (I used one)
3 Tbsp. CURRY POWDER
3 1/2 - 4 1/2 cups VEGETABLE BROTH
4 large SWEET POTATOES, peeled and cut into chunks
2 PARSNIPS, peeled and cut into rounds
2 medium TURNIPS, peeled and cut into 3/4" chunks
2 medium CARROTS, peeled and cut into 3/4" chunks
1 YELLOW PEPPER, diced
1 RED PEPPER, diced
2 medium ZUCCHINI, sliced 1" thick
1 c. unsweetened COCONUT MILK (I used the entire 14.5 oz. can)
1/2 tsp. SALT
1/4 c. chopped CILANTRO
2 SCALLIONS, sliced


In a large soup pot, heat the oil with the cayenne, cinnamon, and cloves.
When it is hot, add the onions and cook, stirring often, until the onions begin to soften, 4-5 minutes.
Add the ginger, garlic, jalapeno peppers, and curry powder and cook, stirring constantly, 1 minute.

Add 3 1/2 cups of the vegetable stock, the sweet potatoes, parsnips, turnips, and carrots. Cover and bring to a boil.
Reduce the heat to low and simmer gently until the vegetables are almost tender, 20-25 minutes.

Add the bell peppers, zucchini, and more vegetable stock if needed.
Cook until all the vegetables are tender, 8-10 minutes.
Add the coconut milk and salt and heat through.
Stir in cilantro and sprinkle the scallions on top.

Serve with cooked rice.

Serves 6