Over the last few weeks I’ve been ordering Organic Veg Boxes from Growing With Nature, which has made the kitchen a little bit more exciting. It feels good to avoid the supermarkets (no more junk food lying around the house!), eat seasonally and it’s been much cheaper too. I like not knowing what I’m getting delivered until I open it up. It’s forcing me to get out of my old eating habits of eating pasta most of the week.
Because we’re delivered seasonal veggies, we’ve been getting a lot of root vegetables; carrots, parsnips, swede, celeriac, sweet potato etc. I love root veg but for some reason haven’t used them in a great deal of my cooking recently and I was becoming a little stuck in what I could make. I made root veg mash, stew and dumplings, soups, and I roasted them. I was considering stew and dumplings again but the whole point of me getting the boxes was to get some variety into my meals, so I decided to make a different kind of stew, using a favourite soup recipe of mine as inspiration.
- A mixture of root veg, chopped into small bitesize pieces (I used a parsnip, a carrot, half a sweet potato, quarter of a swede, quarter celeriac and a small potato)
- Curry powder (I only used around 1 tbsp)
- A dash of chilli, cayenne and paprika
- Tin of tomatoes
- Peanut Butter
- 1 tin of coconut milk
- 1 tin of chickpeas
- A few handfuls of savoy cabbage/kale/spinach
- Fry the onions and celery in some oil in a large stockpot until soft and translucent
- Add some garlic and your spices and fry for a few more minutes.
- Pour in your tinned tomatoes and veggies
- Add enough water to cover the veggies and leave to simmer for 20 mins, until all the veggies are soft.
- Now is the time to add your peanut butter and coconut milk. I probably used 4 large heaped spoons of pb, but it’s completely up to you how much you use. Stir until it’s all combined and the pb has melted.
- Add your chickpeas and cabbage, season with salt/soy sauce and simmer for another 5-10 minutes before serving.