A delicious and hearty stew, perfect for these colder nights
Prep | 10 mins
Cook | 15 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 25 minute meal
INGREDIENTS
1.5tbsp coconut oil
1 leek, washed, trimmed and diced
1 carrot, peeled and diced
Handful of cherry tomatoes
Large handful of basil, stalks removed and bashed, leaves roughly chopped
1tbsp harissa spice (or 1tsp chili flakes)
3tbsp tomato puree
1x 400g tin of chopped tomatoes
300ml veg stock
1 lemon, zest and juice of
1tbsp red wine vinegar
1x 400g tin of butter beans, drained and rinsed
350g curly kale, washed, trimmed and stalks removed
1.5tbsp roasted chopped hazelnuts
Salt and freshly ground black pepper, to season
METHOD
Add the coconut oil to a large skillet or frying pan on medium heat. After a minute, add the leek, carrot and cherry tomatoes with some seasoning and cook until softened (3-4 mins). Add the basil stalks (which have tonnes of flavour), harissa, tomato purée, tinned tomatoes, veg stock, lemon zest, red wine vinegar and butter beans, stir well, bring to the boil then simmer for 5 minutes. Add the kale and cook for a further 5 minutes or until the kale has wilted. Stir in the lemon juice, test for seasoning and discard the basil stalks. Portion into serving bowls and sprinkle over with the chopped hazelnuts and basil leaves
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