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Veggie one-pot with seaweed

We spotted this hearty stew on Melissa Hemsley's Instagram page and simply had to have a go! We've added a seaweed twist to pack in even more vitamins, minerals and iodine.

For a dairy-free version, simply serve without without the yoghurt.

INGREDIENTS

  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 inch ginger, finely chopped or grated
  • 1 1/2 tsp ground turmeric
  • 1 tbsp oil
  • 800ml veg stock
  • 2 x 400g tins cooked chickpeas or beans (e.g. butterbeans)
  • 600g root veg, roughly chopped to chickpea size (e.g. potato/parsnip/celeriac/squash)
  • 1 bunch of leafy greens, (e.g. chard/kale/spinach)
  • 1 x 400ml tin coconut milk (full fat)
  • 1 tsp Seaspoon Seaweed Chilli Crush
To serve
  • fresh mint / coriander /parsley / dill
  • 1 tbsp natural yoghurt per bowl
METHOD
  1. Gently fry the onions, garlic and ginger for 10 minutes until softened. 
  2. Add the turmeric, Seaweed Chilli Crush, and chopped veg to the onion mix and fry for a few minutes.
  3. Add the coconut milk and stock and simmer until the veg is tender (about 15 mins). Add the cooked chickpeas halfway through.
  4. Add the greens and cook for 3 minutes until tender. Season to taste and serve with a dollop of yoghurt (if using), the fresh herbs and extra Seaweed Chilli Crush on top.

You can buy Seaweed Chilli Crush, along with all our other seaweed blends, online today...

buy edible seaweed from the seaspoon shop now

 

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