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Super Greens Stir Fry Stew Vegan & Gluten Free

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"Protein packed with soya and veggies in a creamy coconut sauce"

Serves 3 | Prep Time 10 minutes | Cook Time 30 minutes

Why I Love This Recipe

I was looking at a way to pack in a whole bunch of goodness and still make sure the whole family would eat it up. The creamy coconut makes this dish feel so indulgent, you soon forget just how much nutrition you're jam-packing in too!

Ingredients You'll Need

Red Pepper
Pak Choi – 2 bunches roughly chopped
Fresh Spinach – 4 bunches roughly chopped
Broccoli – 1 Small Head cut into bite-size pieces
Chopped tomatoes – 1 tetra-pak or 1 can
Coconut Milk – 1 Can
Dried Green Lentils – 1/4 Cup
Dried Soya Chunks 1/2 Cup
Fresh Stock 50ml
Peanut Butter – 2 Tbsp
Garam Masala 1 Tbsp
Lemongrass – 1 Tsp
Dried Turmeric – 1/2 Tsp


Heat the stock in a large saucepan or wok. I have used fresh stock as I’ve got all fancy and started making my own and keeping a large stash of it in the fridge. If you’ve not got the time for that, then using packet stuff is fine.

Add the pepper and gently heat for a couple of minutes. Add the spinach and the pak choi, heating until they wither and you marvel at just how much spinach shrinks once it’s heated.

Rinse the dried lentils and add them to the pan. These will help to absorb the water that the spinach has left in the pan.

Stir through the peanut butter, until it melts in with the other ingredients.

Add the turmeric, garam masala and lemongrass, stirring well, so everything is coated.

Pour in the coconut milk and chopped tomatoes, and finally add the soya chunks and broccoli.

Simmer for around 20 minutes, or until the soya chunks have softened.

Pairs Well With

You could serve this stir-fry stew with brown rice, or rice noodles. Or serve on a bed of greens if you’re feeling a little more virtuous.

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