This comforting dish is inspired from a French blog, Betty Bossi. My friend made it this week and it has instantly became one of my favourite. So rich, so tasty and delicious.
- 1 tbsp of coconut oil
- 1 onion, sliced or chopped
- 2 clove of garlic, finely chopped
- 2 tbsp of curry powder
- 1 tbsp of curcuma
- 400g of sweet potatoes, diced
- 1 red pepper, chopped in chuncks
- 1 cup of green beans, chopped
- 200ml of coconut milk
- 200ml of vegetable stock
- 2 tbsp of soy sauce
- 200g puy lentils
- Boiling water
- 1 handful of coriander
- Melt the coconut oil, and add the onion and garlic. Add the curry and curcuma, then simmer. Add sweet potatoes, peppers and beans. Simmer 2 more minutes.
- Pour coconut milk, vegetable stock and soy sauce, bring to a boil and reduce to low. Cover and simmer for 40 min and stir occasionally.
- Cook lentils in water for 20 minutes, uncovered. Rince and drain the water. Add to the vegetable curry and top with coriander.
This is a super-quick stew by Anna Jones. Feel free to substitute for any other beans like black beans, cannellini, or lima beans. I love the black-eyed beans. They are full of potassium, being a nutrient that helps keep your blood pressure levels at healthy numbers, which lowers your risk of heart disease. They are low in fat and calories. Half a cup of cooked black-eyed beans contained 7 grams of protein and 1.2mg of iron.
For the Beans:
- 1 leek
- 1 tablespoon coconut oil or olive oil
- 2 cloves garlic
- A good pinch of chile powder or chopped dried chile
- 1 (14-ounce/400-g) can black-eyed peas
- 1 teaspoon vegetable stock powder or 1/2 stock cube
- A good grating of nutmeg
- 1/2 unwaxed lemon
- 7 ounces/200 g Kale or Swiss Chard
- Sea salt and freshly ground pepper
For the herb smash:
- A large bunch of cilantro
- 2 green chiles
- 2 cloves garlic
- 30 g shelled walnuts
- 1 tablespoon runny honey or maple syrup
- 1 tablespoon good olive oil
- Juice of 1/2 a lemon
- Sea salt and freshly ground pepper
- Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
- Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet.
- Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown.
- Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup of hot water from the kettle and bring to a simmer.
- Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so.
- Meanwhile, strip the leaves from the kale or chard stalks. Finely shred the leaves and put to one side.
- Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
- Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the kale or swiss chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. I like to serve this dish with Cauliflower and broccoli steaks.
Nice to come home and get out for a nice 5km run and making my tummy happy by giving it a @Jalgua soup. So quick and easy to make and it’s super healthy.
- 3 tbsp of Jalgua soup powder
- 1 cup of water, juice of half a lemon
- 1/4 tsp of Himalayan salt and 1 tbsp of flaxseed oil
I added raw broccoli, cherry tomatoes and the delicious fermented cabbage from Jal Gua Cafe.
That is all I needed!
That and early bed time with a good night sleep.
Wishing everyone a happy weekend and good start to their upcoming week!
What a delicious soup. So comforting on a Sunday dinner.
Quinoa vegetable soup recipe from Cookie and Kate of veggies, great Northern beans and quinoa. Feels great and is so comforting. 💚
3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves, pressed or minced
½ teaspoon dried thyme
1 can (28 ounce) diced tomatoes, drained
Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
1 cup or more chopped fresh kale or collard greens, tough ribs removed
1 teaspoon lemon juice
- Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper until the flavors really sing.