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
Ingredients
- 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)
Method
| 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
Shroomavo
Vitals - Vegetarian
Red Pepper
Carrots
Kale
Red Lentils
Sweet Potato
Rice Bran Oil
Quorn Pieces
Wholemeal Bread
Nutritional Yeast
Baked Beans
Avocado