Beans and soya stew

Inspired in traditional flavors, fulfilling, easy to cook one pot meal.

Serves 2:
Soya tvp chunks (50g - soaked and drained)
Olive oil (1 tbsp)
Onion (1 - finely chopped)
Garlic (1 clove - minced)
Carrot (1 - finely chopped)
Cabbage (100g - finely chopped)
Red beans (200g - cooked with 2 tbsp of the cooking water)
Salt and pepper

1) Heat the olive oil in a medium saucepan add onion, garlic and soya chunks and sauté on medium heat for 2 minutes.
2) Add carrot, cabbage and cook until the vegetables are soft.
3) Mix in the beans and the cooking water and cook until warm, season to taste and enjoy.

Sweet Potato & Coconut Stew

Serves 2:
Potatoes (150g - cubed)
Sweet Potatoes (150g - cubed)
Carrots (150g - cubed)
Bay Leaves (2)
Ginger (fresh - 2 small cubes)
Corianders (1 tsp - powder)
Tomato Purée (1 tbsp)
Water (200ml)
Olive Oil (1tsp)
Coconut milk (2 tbsp)
Cinnamon
Salt
Pepper

1) For the stew, heat the oil in a frying pan and add the potato, sweet potato, carrot and sauté for 2-3 minutes.
2) Add the tomato, bay leaves, ginger, corianders and water, stirring well. Simmer until the potato is cooked through.
3) Add the coconut milk, cinnamon, salt and pepper. Cook gently for 2 minutes.

Pumpkin & Sweet Potato Stew

Serves 2 to 3:
Pumpkin (200g - peeled and cubed)
Sweet Potato (200g - peeled and cubed)
Courgette (100g - chopped)
Potatoes (50g - peeled and cubed)
Onion (50g - finely chopped)
Garlic (1 clove - minced)
Olive oil (1 tbsp)
Tomato Puree (2 tbsp)
Parsley (1 tbsp - chopped)
Water (200 ml)

1) Heat the olive oil in a large pan with a lid over a low heat add the onions and the garlic. Cook the onions and the garlic gently for 5 minutes, until they are softened.
2) Add the potatoes, sweet potato, pumpkin, tomato and water and cook stirring occasionally - adding more water if necessary - until the potato is almost cooked.
3) Add the courgette and cook for 5 more minutes.
4) When the stew is almost ready, add the chopped parsley and season, to taste.