This Meatless Monday recipe was sent to us by one of our tops fans, recently made for her young, hungry family and they all gave it the delicious tick of approval! Full of veggies, protein, herbs and spices to give you a well-rounded nutritious meal thats bound to have leftovers for lunches. Perfect for those cooler nights we seem to be getting now!
Author: Angela Stafford
1 1/2 cups of adzuki beans (soaked for 8 hours)
1 tablespoon of ghee or oil
1 medium onion, finely chopped
3 large cloves of garlic, crushed
2 tablespoons of grated ginger
1 teaspoon of fennel seeds
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of ground tumeric
1 x 700g bottle of passata
1 tablespoon of vegetable stock concentrate
1 cup of water
3 cups of diced hard vegetables ( ie. pumpkin, sweet potato, carrots)
2 cups of chopped faster cooking vegetables (ie. capsicum, zucchini, broccoli)
1/2 cup of chopped fresh corriander
juice of 1/2 a lemon
1. Drain adzuki beans and replace with cold water in a pot for cooking. Bring to a boil, then reduce to a simmer, tilting the lid slightly to allow some steam to escape. Leave cook for an hour or until tender.
2. In a large saucepan, stir-fry the onion, garlic and ginger in oil until tender. Add a little water if it starts to stick.
3. Add spices and stir. Once they become fragrant, add the passata, stock concentrate, water and harder vegetables. Cover and simmer for 10-15 minutes, occasionally stirring.
4. When the veggies are soft, add the remaining fast cooking veggies and the cooked adzuki beans. Simmer for 5 minutes.
5. Remove from heat and stir in the coriander and lemon juice.
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