This is a tasty recipe without being a chef’s dream. Honestly, high nutrient foods are hard to make brilliant if judged by a chef. This is tasty and healthy but would get a 6.5/10 from me in terms of pure culinary enjoyment.

Serves 8:

Ingredients – Vegetables:

1 large sweet potato

2 cups pumpkin, cubed

2 beetroot, cubed

1 large carrot, chopped

3 large zucchini, chopped

1 cup green beans

1 small head broccoli, chopped

1 bunch bok choy, chopped

5 kale leaves, chopped with stems removed

3 white mushrooms, chopped

1/2 cup wild quandong (optional)

Ingredients – for the sauce filling:

2 tins coconut milk (440mL each tin)

1 cup raw cashews, soaked for at least 1 hour in alkaline water (overnight is good)

1 1/2 cups red lentils, cooked

1 cup cauliflower florets, chopped

1 small onion, finely diced

2 cloves garlic

1 Tbsp turmeric

1 Tbsp ground peppercorns

1 Tbsp pau d’arco (optional if you have it)

2 tsp cinnamon

1 tsp ground ginger

2 tsp ground cumin

Method:

Cook your lentils.

Steam your sweet potato and cauliflower first for about 5 minutes and then remove the cauliflower into a blender. Into your steamer now add the beetroot, pumpkin and carrot.

After about 5 minutes, add the beans and zucchini and then add all the leafy greens for the last 3 minutes.

For the sauce: Into a blender or high powered processor add the steamed cauliflower, cooked lentils, raw cashews, coconut milk, minced garlic, onion and all the spices. Adjust and change spices to suit your tastes. Process until a thick liquid.

Place all the steamed vegetables in a serving dish and pour over the sauce and mix. Serve over a cos lettuce leaf or as a stew. This also makes a great crepe filling.

 

 

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