2 (15 ounce) cans kidney beans, drained and rinsed
2 teaspoons coriander
1 teaspoons turmeric
1/2 teaspoon ground ginger
sea salt and freshly ground black pepper
Optional for serving: rice and sharp cheddar cheese (dairy or non-dairy variety to keep this vegan)
In a medium pot, heat olive oil over medium heat. Add onion and sauté until soft and starting to brown, about 5-8 minutes.
Add the carrots, rutabaga, turnip, sweet potato, vegetable broth, coriander, turmeric, and ginger and bring to a boil. Reduce heat and simmer, uncovered, until the vegetables are fork tender, about 20 minutes.
Stir in the tomatoes, beans, and cinnamon and cook 2-3 more minutes. Add salt and pepper to taste.
Serve on top of brown rice and top with shredded sharp cheddar cheese, if desired. Enjoy!