I’m going to make no apologies for enjoying cooking nice food, especially if it can be easy to prepare as well as delicious!
My slow cooker comes in very handy making easy and delicious happen at once. This stew is incredibly simple to make and really healthy and filling.
Add chopped sweet potato, carrot, green beans and spring onions to the slow cooker.
Flavour with chopped chilli and garlic as well as ground turmeric. Cover the vegetables with coconut milk. As I like a lighter stew I use Alpro Coconut Milk with Rice rather than coconut cream or milk in a can.
This is a great all day slow cook on a low heat, perfect for when you get home after a busy day. Coeliac and vegan friendly this kind of easy meal fits my life and diet so well.
Sunday afternoon is, I’m pretty certain, made for slippers, a snuggle on the sofa and a big bowl of warming and filling stew.
This stew has everything you need to make a Sunday afternoon perfect.
Start with chopped red chilli, chopped garlic and cherry tomatoes. Add them to a large pan and start to heat on a medium setting. Add butter beans once the tomatoes start to soften. Then add a tin of chopped tomato aand continue to cook.
Whilst the vegetables are simmering cook the wild rice. I’ve used a nice mix of wild and white rice as it gives a pleasant alternative texture between the two. Once cooked drain and rinse the rice.
Add the rice, boiling vegetable stock and chopped parsley to the pan. Turn the heat down and cook for 30 – 40 minutes.
Once cooked have a peek into the pan to see if the beans are soft and the stew is ready to tuck into. This is another perfect meal that is naturally gluten free and perfect for coeliacs and vegans.