This nutritious vegan dish is very easy to make and can be cooked in bulk for days when we do not have the time to spend ages in the kitchen.

If you feel creative, you can replace the vegetables listed below with others too - e.g. regular potato, french beans, courgettes, okra and others. Quinoa can also be replaced with brown rice, millet or buckwheat and you can also experiment with different types of spices such as curry,.

A perfect dish for moments when you crave comfort food but still want to eat healthy!

Preparation time: 5 min to prepare, 18-20 min for cooking

Ingredients (4 portions):

  • 1 can of coconut milk (preferably organic)

  • coconut oil

  • 2 cups of water

  • 2 medium sized carrots

  • 2 medium sized sweet potatoes

  • 1 aubergine

  • 1 1/2 cups of quinoa

  • 1 teaspoon spoon of crushed kaffir lime leaves

  • 2 crushed lemongrass sticks

  • 1/2 teaspoon of chili

  • 1/2 teaspoon of fenugreek

  • 1 teaspoon of turmeric

  • salt to taste

How to make it:

Heat up the coconut oil and add in kaffir lime leaves, lemongrass and chili. Fry for 1 minute and add in coconut milk and 1 cup of water. Slowly bring to boil. In the meantime, cut all the vegetables to small / medium-sized cubes and add them to the coconut milk. Stir in salt, turmeric and fenugreek and let it simmer gently for 18-20 minutes, until the potatoes soften.

While the stew is cooking, boil 3 cups of water in a smaller pot and add in quinoa. Cook on medium heat for about 10-12 minutes. 

Take both pots off the stove, cool down to a desired temperature and serve.