Asian Creamy Stew

Mon, 24 September 2018

Ingredients

·         2 cups of diced pumpkin or butternut squash

·         2 cups of mushrooms, whole or halved

·         3 onions, sliced (julienne)

·         3-4 cloves of garlic, crushed

·         1 red chilli, chopped (optional)

·         1 can of coconut milk                                                                                                                                        

·         2 cups boiling water or veg. stock

·         1 lime zest

·         2 Tbsp tamari or soy sauce

·         Pinch of white pepper & sea salt

·         2 cups of broccoli

·         2 Tbsp tahini or almond butter (any nut/seed butter)

·         2 cups of boiling water/ vegetable stock

·         Protein of your choice: prawns, fish, tofu, tempeh, chickpea.

METHOD:

·          Steam/stir fry all vegetables (except broccoli) with 2 Tbsp of boiling vegetable stock, add pumpkin, onion, garlic, chilli, mushrooms and fry for 2-4 minutes.

·          Add coconut milk, boiling vegetable stock, tamari or soy sauce. Boil covered with a lid for 10 minutes.

·          After 10 minutes, uncover pan, add broccoli, peanut butter, pepper & sea salt plus protein of your choice. Cook uncovered for 5 minutes or until it gets creamy to your own taste.

·          Serve with noodles or rice with fresh coriander on top.