Chilli & Chia Vegetable Ragout
Vegetarian. Vegan. Dairy Free. Low FODMAP. Gluten Free. Makes 4 meal preps.
This warming vegan stew is accompanied by turmeric and cinnamon spiced sweet potato mash. It’s delicious in those colder months when you’re craving comfort food but still want a big hit of vegetables. Use whatever vegetables you have on hand, as most will work well in this dish.INGREDIENTS:
1/3 tsp turmeric
1/3 tsp cinnamon
1/3 cup of almond milk
300g of sweet potato
300g of potato
Dollop of butter or plant-based butter alternative
1tbsp of fresh chopped coriander
1/2 tsp cinnamon
1/2 ground cumin seeds
1/2 tsp of ground chilli
2 tbsp of chia seeds
2x cups of broccoli
3 cubes of chopped frozen spinach
1 tsp of veggie stock in 250ml of water
3/4 cup of tomato paste
Place the potatoes in a separate saucepan with 500ml of water. Cover the potatoes and let them boil for 15mins.
Whilst the potatoes are boiling dice carrot, broccoli, zucchini, tomato and capsicum. Place zucchini, capsicum and tomato in a pre-heated oven at 180 degrees for 15mins. Place broccoli, carrot, spinach, coriander, chia seeds, cinnamon, cumin, chilli, tomato paste, salt, pepper, 250ml of water and vegetable stock in a pot and let the mixture simmer for 20minutes.
Once you can easily insert a fork into the potatoes, drain the water and add almond milk, cinnamon, turmeric, salt, pepper and butter to the potato and blend until smooth. Once the vegetables in the ragout have softened and chia seeds have swollen remove from the heat.
Serve the vegetable ragout on top of the spiced mash potato and garnish with fresh coriander.