Stew season brings warmth and comfort

When the weather is changing, so is our way of eating. From the lighter spring and summer salads to more comforting, dense and warming food. This stew requires a bit more prep than my regular recipes as the veggies need to be washed, cut and cooked. It is worth it though and if you make lots, you can enjoy several lunches or dinners from this one.

Ingredients:

1 tbsp of grass fed butter
1 purple onion – chopped in small pieces
5 large carrots – washed, chopped in small cubes
2 large red tomatoes – washed and sliced lengthwise
8 small potatoes – washed and cut in small squares
1 can of chickpeas – drained and rinsed
1 can of coconut milk (400 ml)
few strips of nitrate free bacon – cooked
1 package of organic red curry paste (check gluten components if gluten intolerant/allergy)
1 tbsp of tahini (sesame paste)
1/8 tsp cayenne (for extra spice)
1 tsp paprika (for extra spice)

Instructions:

In a large sturdy pan stir-fry the onions in butter. Once the onions are translucent, add the carrots, tomatoes and small potatoes. Stir fry for several minutes and then add all the other ingredients except for the bacon. Cook the bacon separately in a frying pan. Let it simmer for 20-30 minutes in the sauce and then check if the vegetables and potatoes are soft. Add pepper and salt to taste and add the bacon for extra crispy-ness!