Carrot and Sweet Potato Stew

 

We all have those days where all we want is to put our slippers on, light a candle and munch on a winter warmer. Well, I've got you covered with this one: It's super healthy but feels as though you're digging into something super luxurious and naughty. 

 

Ingredients:  1 tbsp coconut oil (cusine) 3 cloves of garlic 1 red onion 4 large carrots 2 sweet potatoes 1 1/2 tsp turmeric 1/4 tsp cinnamon 1/4 tsp nutmeg pinch of cardamom 3 tsp paprika 1/2 tsp salt 1/4 tsp black pepper 150ml vegan stock 1 tin chopped tomatoes (410g) 50g sultanas   Method:  1.Heat the coconut oil in a pot .Thinly slice the onions and crush the garlic and add to the pot. Leave to sweat for about 2 minutes. 2.Peel the vegetables, slice the carrots into rounds and cube the sweet potatoes. 3.Add the turmeric, cinnamon, nutmeg, cardamom, paprika, salt and black pepper to the pan and stir.  4.Add the veg with the stock and allow to cool for 5 minutes. 5.Add the chopped tomatoes and the sultanas and cover, leave over a low to medium heat for 30-40 minutes.  6.Serve and enjoy!  

Ingredients:

1 tbsp coconut oil (cusine)
3 cloves of garlic
1 red onion
4 large carrots
2 sweet potatoes
1 1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of cardamom
3 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
150ml vegan stock
1 tin chopped tomatoes (410g)
50g sultanas


Method:

1.Heat the coconut oil in a pot .Thinly slice the onions and crush the garlic and add to the pot. Leave to sweat for about 2 minutes.
2.Peel the vegetables, slice the carrots into rounds and cube the sweet potatoes.
3.Add the turmeric, cinnamon, nutmeg, cardamom, paprika, salt and black pepper to the pan and stir. 
4.Add the veg with the stock and allow to cool for 5 minutes.
5.Add the chopped tomatoes and the sultanas and cover, leave over a low to medium heat for 30-40 minutes. 
6.Serve and enjoy!