Picadillo Beef

A one pot stew
Being a version of African dovi stew
Made with curry spices and peanut butter
Change the quorn pieces for chicken if you want

4 Servings



  • Red Peppers (2)
  • Carrots (2)
  • Garlic (3-5 cloves)
  • Ginger Root (1 inch)
  • Kale (handfull)
  • Red Lentils (1 cup)
  • Crushed Tomatoes (1 can)
  • Sweet Potato (1)
  • Onion (1)
  • Coconut Milk (1/2 can)
  • Quorn Chicken Pieces (250g)
  • Peanut Butter (2 Tbsp)
  • Cinnamon (1 tsp)
  • Turmeric (1 tsp)
  • Smoked Paprika (1 tsp)
  • Cumin (1 tsp)
  • Oil (1 tsp)
  • Low Sodium Stock (4 cups)


Put 1 Tbsp of oil in a a big pan
Chop a medium onion
Put onion in pan and start cooking on low
Crush 3-5 cloves of garlic and add to pan
Chop 2 red peppers and add to pan
Peel and grate ginger into about 2 tbsp worth and add to the pan
Chop 2 carrots and add to pan
Add 1 tsp of smoked paprika
Add 1 tsp of cinnamon
Add 1 tsp of turmeric
Add 1 tsp of cumin
Add 1 can of tinned crushed tomatoes
Chop 1 sweet potato and add to pan
Boil a kettle and make up 4 cups (1 litre) of stock
Add the stock to the pan
Add 1 cup of red lentils
Add 250/300g of quorn pieces at this point if you are using them
Get it bubbling and simmer for 15 minutes
Then add 2 Tbsp of peanut butter
Chop up 300g of chicken breast and add to the curry if you are using this option
Trim a handful of kale and add to pan
Simmer again for another 10 minutes
Leave to stand for 10 minutes with the lid on

Daily Combinations

Beans on Toast



Vitals - Vegetarian

Red Pepper

Red Lentils
Sweet Potato
Rice Bran Oil
Quorn Pieces
Wholemeal Bread
Nutritional Yeast
Baked Beans