+SF +GF +QP
This is comfort food at its best—golden quinoa stew with turmeric, hearty white beans, kale and red pepper flakes. A quick weeknight meal made in only 30 minutes … and in one pot. —MR
SERVES 4
1 tbsp (14 g) coconut oil
4 cloves garlic, roughly chopped
1 tbsp (7 g) ground coriander
1 tbsp (7 g) ground turmeric
1 tsp chili powder
1 sweet potato, spiralized or cut into cubes
1 (14-oz [397-g]) can chopped tomatoes
1 (14-oz [414-ml]) can full-fat coconut milk
1½ cups (270 g) quinoa
1½ cups (355 ml) water
2 (14-oz [397-g]) cans cannellini beans, rinsed and drained
2 cups (280 g) frozen peas
3 big handfuls kale, roughly chopped
Juice of ½ lemon
Sea salt
Pumpkin seeds, for topping
In a large pot over medium heat, melt the coconut oil and then add the garlic, all the spices and the sweet potato to the pot. Let this warm for about 5 minutes. Then add the tomatoes, coconut milk, quinoa and water to the pot. Bring it to a boil and then lower to a simmer. Cook for about 15 minutes and then add in the beans and peas. After another 15 minutes, toss in the kale and lemon juice. Cook the kale until it wilts, then add a little sea salt and you’re done! Serve in bowls with a sprinkling of pumpkin seeds.