- 500- 600gmixed veg of your choice: carrots, zucchini, brussels sprouts, mushrooms, broccoli, cauliflower (You can also use frozen organic mix when fresh is out of season)
- 300gof cooked kidney beans
- 50gonion
- 3garlic cloves
- 400-500gtomato puree
- 0.5tbspdry basil
- 0.25tbspdry oregano
- 0.25tbspdry lovage
- 0.25tbspdry thyme
- 3dropsof stevia
- 0.5tspcayenne pepper
- 1tbsphimalayan salt
SAUCE:
- 100-200gsoy yogurt
- Juice of ¼ lemon
- Pinch of chilli
- Pinch of himalayan salt
Instructions
Peel the potatoes, cut them into small 1 cm cubes (more or less :) ), they can be different sizes, but to cook them evenly, keep it more or less the same size.I cook them with skins to save the nutrients (only if they are organic! :) )Make sure to pour enough water to leave extra over the potatoes, add salt, bring it to boil and cook on medium heat till they get soft, about 15-20 minutes. As in previous recipes - I always suggest to save the cooking water from sweet potatoes, once you cool it, keep it in a fridge in a jar for a week or so. Great article about it: water for nutrientsWhile the potatoes are cooking, prep the veg. If you decide to use frozen veg, just put them in a pot, turn the heat on and let them thaw slowly, pour a cup of potato cooking water - still warm, so they can thaw easier.If you are using fresh veg, chop everything in a shape you like, cubes, stripes, slices - have fun with it :)Add all spices, onion, garlic, tomato puree. Put everything in a pot together with the veg. Just as if you were using frozen veg, put all the fresh veg in a pot with a cup of water from boiling potatoes and let it come to boil and then let it simmer covered for 10 mins, if you’d like veg al dente 10 minutes will suffice, if you’d like them softer 10 more minutes.Taste everything, add whatever you might need, more salt, chilli, etc... And Remember - the less cooking, the more nutrients preserved :)Plate everything & dress it up with soy sauce, fresh herbs if you have any :) Enjoy!