Sweet + Hearty Winter Stew
All you need is (serves 2-3):
For the sauce
1 sweet long pepper
1/2 glass sundried tomatoes (best oil-free, but if you have only these just remove as much oil as possible)
2 small or 1 large onion
1/2 head of garlic, if large garlic 2-3 cloves
1 thumb size ginger root
1 tsp coconut oil
pinch to 1/2 tsp cayenne pepper
salt and pepper to taste
For the stew
2 medium carrots
1 medium/large sweet potato
small bunch of kale with hard stalks removed (I used purple)
250 ml vegetable broth/stock
2 glasses brown rise
Bunch of coriander to decorate (optional)
Here’s what you do:
Preheat the oven to 200C and prepare a large baking tray (either line it with baking paper or use a tiny bit of oil to grees the base.
Cut pepper, sweet potato, and carrot in cubes and dices of the desired size. Place them in a baking tray and bake accordingly: sweet pepper for 10 - 15 minutes or until it softens a bit, the rest 15 - 20 minutes (in total) or until it softens and browns.
Wash brown rice well (soaked them overnight if possible) and place them to boil for 20-25 minutes or until soft.
Whilst veggies are roasting and rice is boiling, start preparing the sauce. Preheat the frying pan with coconut oil on medium heat. Cut the onion to small dices, grate or finely chop garlic and ginger.
* Don't forget to remove pepper from the oven, set it aside and leave the rest to finish baking.
Place onion to frying pan and fry for 10 minutes or until soften and golden brown, add ginger and garlic. Fry for another 2-3 minutes, don't let them burn. If the oil has been soaked in, use a bit of water, so it does not stick to the pan.
*Check the rest of the vegetable in the oven, it should be ready by now.
Transfer onion mixture, baked sweet pepper, sundried tomatoes, cayenne pepper, salt, and pepper to food processor and mix till it combines together (it shouldn't be smooth, but there shouldn't be any big lumps too). If it's too dry add a bit of vegetable stock whilst mixing) to ease the process.
*Don't forget your rice! Remove it from the hob when it's done.
Place the sauce to the large frying pan (the same you used for onion mixture will do). Add vegetable broth/stock, baked vegetables,
and kale, cover with a lid and simmer on low heat for around 10 minutes or until kale softens and the rest of the vegetables soaked some of the sauce.
That's it your hearty wintery warm and naturally sweet dish is ready to be enjoyed. Sprinkle some coriander leaves on the top if desired and serve.