One pot wonder so easy to make throughout the cold season to keep you snug and Honolulu warm, serve on a bed or brown rice or quinoa.
Serves 4 vegan gluten, nut and dairy free
1 red onion chopped finely
1 tsp of organic coconut oil
4 carrots peeled, chopped & sliced
2 parsnips peeled, chopped & cubed
1 turnip peeled, chopped & cubed
1 fresh ripe pineapple peeled and cubed.
300ml of water
1 tsp of True Natural Goodness organic Turmeric powder
1 tsp of True Natural Goodness organic Ceylon Cinnamon
1 can of organic chopped tomatoes
1 block of creamed coconut chopped into chunks
1 can of organic mixed beans drained
1 handful of fresh basil chopped finely
Some True Natural Goodness milled Chia Seeds or organic shelled hemp seeds as topping.
Fry onion in a large pot until translucent, add chopped root vegetables and stir. Cook for a coupe of minutes over medium heat. Blend pineapple and water in blender and add juice to pot and boil then simmer for 20 minutes until veggies are semi soft. Add tomatoes and stir then add creamed coconut and simmer for 10 minutes. Add mixed beans and stir. Leave for 5 minutes on simmer then reduce heat and stir in basil. Serve on bed or rice or quinoa topped with toasted coconut flakes.
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