Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Serves: 6

Prep time: 15 mins

Cooking time: 30 mins

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp garlic, crushed
  • 1 tbsp smoked paprika
  • 1 tsp ground ginger
  • 1 tbsp ground tumeric
  • 1 large onion, diced
  • 1 tsp pink rock salt
  • 1 can diced tomatoes
  • 1 can (400) kidney beans (drained)
  • 1 can brown lentils
  • 1 can water
  • 2 vegetable stock cubes
  • 5 medium carrots, diced
  • 2 medium sweet potatoes, diced
  • 2 large zucchini, diced
  • 6 medium white potatoes, diced
  • 1/2 cup almond butter (or peanut)

Method

  • In a large saucepan heat oil to medium high and add onion, garlic, paprika, tumeric and ginger.
  • Stir and allow to cook for 3-4 minutes while stirring.
  • Add chopped vegetables and stir for 10 minutes while browning.
  • Add tomatoes, kidney beans, lentils and water and cook with lid off for 20 minutes.
  • Stir in almond (or peanut) butter and cook longer to reduce if too watery.
  • Serve hot, garnish with chopped coriander.

Notes


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