This World Vegetarian Day, we’re sharing some veggie-friendly recipe inspiration for anyone looking to shake up their midweek meal prep.
First up we’ve got a warming Autumn stew from #TeamBulk ambassador @helenaeiken using the peanut butter, quinoa, coconut flakes and cashew nuts from our Active Foods range.
Ingredients (serves 4 people)
To make the stew:
- 1 large onion, diced
- 1 inch of ginger, grated
- 2-3 cloves of garlic, minced
- 1/2-1 tablespoon curry powder
- Juice from 1 lime
- 2 tablespoons Peanut Butter
- 1 can diced tomatoes
- 1 can full fat coconut milk
- 1-2 large sweet potatoes, in 1/2 inch cubes (optional: swap some for pumpkin)
- 1 can chickpeas
- 2-3 carrots, chopped
- Water (optional: vegetable broth)
- Olive oil
- Salt and pepper, to taste
Cauliflower/quinoa:
- 1 cup of Organic Royal Quinoa Grain, cooked
- 1/2 head of cauliflower, finely processed/chopped
- Salt and pepper, to taste
Topping:
- Avocado
- Dried Coconut
- Whole Cashew Nuts
- Coriander
- Lime slice
Instructions
- Sauté the onion, garlic, ginger and curry powder until the onion becomes translucent
- Add the lime juice, coconut milk, diced tomatoes and peanut butter
- Let it all simmer for 10-15 minutes. The longer the better, as this is where your stew will become deliciously creamy
- Add sweet potatoes, chickpeas, carrots and salt & pepper. Let everything simmer until the vegetables are tender. 20-30 minutes should do it
- Serve with a mix of finely processed cauliflower and quinoa., seasoned with salt and pepper
- Top with lime, cilantro, cashews and Dried Coconut flakes
Try the recipe for yourself, and share pics on social media. Making sure you’re tagging @bulkpowders and using #TeamBulk!
