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Anti-Inflammatory Stew

Prep Time: 10 min
Cook Time: 1 hr
Serving Size: 3-4
  • Vegan
  • Gluten Free 
  • Dairy Free 
  • Freezer Friendly
A vegan stew high in protein and anti-inflammatory spices like turmeric. This stew is easy on the digestive system and a wonderful warming and nourishing meal for the week after birth (or anytime you need some warming up).
INGREDIENTS
METHOD
TIPS & NOTES
  • 4 carrots (chopped)
  • 1 sweet potato (chopped)
  • 4 tsp turmeric powder
  • 1 tsp cumin
  • 1 tsp garam masala
  • ¼-½ tsp cayenne pepper (as tolerated) 
  • 1 can coconut milk
  • 1 tin diced tomatoes
  • 1 punnet baby spinach (approx. 120g)
  • ½ cup quinoa (uncooked)
  • 1 cup water
  • 1 tin chickpeas (drained & rinsed)  
  • Salt & pepper to taste 
1.  Place carrot, sweet potato, spices, coconut milk and tomatoes into a pot on high heat and bring to a boil.
2. Once the stew is boiling, add ½ cup of uncooked quinoa and 1 cup of water and reduce heat to a simmer for 50 mins. Stir occasionally to prevent sticking to the bottom.
3. 5 mins prior to removing from heat add the baby spinach and chickpeas to warm.
  • Delicious served with roti bread.
  • Storage:In an airtight container in the fridge for up to 3 days, or freeze in small batches for up to 3 months. 

Anti-Inflammatory Stew

Prep Time: 10 min
Cook Time: 1 hr
Serving Size: 3-4
  • Vegan
  • Gluten Free 
  • Dairy Free
  • Freezer Friendly
A vegan stew high in protein and anti-inflammatory spices like turmeric. This stew is easy on the digestive system and a wonderful warming and nourishing meal for the week after birth (or anytime you need some warming up).
INGREDIENTS
METHOD
TIPS & NOTES
  •  carrots (chopped) 
  • 1 sweet potato (chopped)
  • 4 tsp turmeric powder
  • 1 tsp cumin 
  • 1 tsp garam masala
  • ¼-½ tsp cayenne pepper (as tolerated) 
  • 1 can coconut milk
  • 1 tin diced tomatoes
  • 1 punnet baby spinach (approx. 120g)
  • ½ cup quinoa (uncooked)
  • 1 cup water
  • 1 tin chickpeas (drained & rinsed)
  • Salt & pepper to taste 
1.  Place carrot, sweet potato, spices, coconut milk and tomatoes into a pot on high heat and bring to a boil.
2. Once the stew is boiling, add ½ cup of uncooked quinoa and 1 cup of water and reduce heat to a simmer for 50 mins. Stir occasionally to prevent sticking to the bottom.
3. 5 mins prior to removing from heat add the baby spinach and chickpeas to warm.
  • Delicious served with roti bread.
  • Storage: In an airtight container in the fridge for up to 3 days, or freeze in small batches for up to 3 months. 

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