This recipe is always a winner and can be modified to suit what vegetables you have handy.
Use organic where possible.
Ingredients: 4-5 servings
1 can chick peas (or three cups cooked fresh chick peas)
1 can crush tomato or three cups of freshly chopped tomatoes
1 can coconut cream
1 cup of tomato paste
1 large leek, finely chopped and washed well
1 large onion, finely sliced
5 cloves garlic, chopped
1 heaped tbsp of turmeric
1 tbsp of grated fresh turmeric too, if you have it
1 heaped tbsp of sweet paprika
1/2 tbsp of cumin
chopped ginger to taste
3 cups diced pumpkin
2 cups diced sweet potato
1 large carrot
1 large zuchinni
1/2 cup sultanas
3 tbsp of sesame oil or olive oil
pinch of Himalayan salt and cracked pepper to taste
Fresh chilli to taste
Big bunch of fresh coriander
Method:
- Stir-fry leeks, onions, garlic and spices in oil until slightly onions are slightly opaque, in a large saucepan (or I prefere slow cooker)
- Add all other ingredients ensuring there is enough fluid to cover all vegetables (you may need to add water).
- Bring to the boil then allow to simmer for twenty minutes until the sweet potato is soft.
- Serve in a bowl with lots of fresh coriander on top. Can be also served with a small portion of rice.
This recipe makes a delicious breakfast when reheated and even tastes nice cold for lunch. Can be frozen, so I usually double the ingredients and make a big batch in my slow cooker.