I know, Smokey Stew sounds like an expendable extra from a western (“dangnammit! you done shot Smokey Stu”) but this dish is well nice, much thanks to smoked paprika, which I haven’t researched yet to see if it’s bad for you because I’m not done liking it :)I made it to use up leftover veg so please feel free to follow suit and substitute whatever’s in danger of expiring instead of the veg I used.
I served it with roast sweet potato and kasha.
- One onion
- 3 cloves garlic
- Few handfuls mushrooms
- 1 carton organic tomatoes (yeah, I try to use all fresh veg but the tomatoes I currently have are all tiny, cherry ones and they’re too cute to pulverise plus they’ll look awesome in salad)
- Cauliflower
- Broccoli
- Carrots
- 1 carton red kidney beans
- Stock
- Agave nectar
- Coconut milk
- Smoked paprika
- Braggs Aminos
- Balsamic vinegar
- Steam or boil any veg apart from the onion, garlic and mushrooms (use your noodle: if you think the veg will do better fried then fry it)
- Meanwhile fry chopped onion, garlic and mushrooms in a little oil till soft
- Add smoked paprika and tomatoes and let it bubble gently till other veg is ready
- Add rest of cooked veg and stock and simmer
- All the other ingredients are for flavouring so add them in whatever quantities you like, keeping tasting until you’re happy with it – or add your own favourite things