Delicious and easy to make veggie stew. Loaded with antioxidants, high in fibre and good fats. Perfect for a quick winter lunch.
Ingredients1 can of 400 grams of beans (I used red kidney beans)
1 medium courgette, sliced
1 medium carrot, sliced
2 garlic cloves, peeled and minced
A good handful of shredded kale
2 tbsp of olive oil
Salt and black pepper, to taste
½ tsp of Chilli flakes (optional)
- Start by washing and thinly slicing courgette and carrot.
- Add a pot to a heated stove and add the olive oil and minced garlic cloves. Once the garlic is golden, add the courgette and carrots. Stir-fry for about five minutes.
- Once done, add the beans from the can and mix everything well. Add salt and pepper (and chilly flakes if using) and let cook for another 5 minutes. 1 minute before done, add the kale, mix everything well, taste and adjust seasonings if necessary.
- Remove from heat and serve with sliced avocado and more chili flakes.