Happy New Year to all of you my dear readers!
May this year be filled with new experiences, excitement, love, creations and hearty healthy food!
In this beginning of the new year, I feel more than ever the need to create.
Infact I have taken up drawing lessons again and it is such a joy to make marks on paper, I can't believe I did not do it for so many years!
Like yoga, cooking, or anything really, i find it sometimes hard and daunting to start making the first mark, but once the process is started, it feels amazing and liberating!
For this New Year's stew, I started putting onions in the pan, then added ingredients I had I thought would go well together and little by little this stew came together beautifully.
So here is a hearty stew recipe for you, I hope you like it as much as me and my guests have liked it. So Happy New Year again and bon appetit!
Sweet potato, beetroot and kale stew
1 red onion, peeled and diced small
1 Tbsp olive oil
1 Tbsp fresh or dried thyme
5 small carrots, peeled and cut in chunks
5 small sweet potatoes, peeled and cut in chunks
4 small potatoes, peeled and cut in chunks
1 raw beetroot, peeled and cut in chunks
1 Tbsp yellow (or red) lentils
200g curly kale, stalk removed and ripped in small pieces
(200g Tempeh, optional)
1 tsp vegetable stock powder ( I use the Marigold brand)
Water to cover
Salt and pepper
In a big saucepan, sauté the onions with a drizzle of olive oil. Let the onions cook under medium heat for 5 min. or until soft and slightly caramelised.
Add the thyme and all the vegetables apart from the kale.
Add the stock powder, and enough water to cover the vegetables half way.
Cover the pan with a lid and cook under medium heat for about 15-20min, or until the vegetables are soft.
Now add the kale and mix well, cook for another few minutes, until the kale is soft but still bright green. Season with salt and pepper.
If using Tempeh, cut it in chunks and pan fry it in olive oil until crispy. Serve on top of the stew.