Veggie Autumn Stew Recipe

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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:

Topping:

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!

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