Slow cooked satay beans and root veggies

Apr 04, 2022


Serves 4

Gluten free : Dairy Free : Vegan

2 tablespoons coconut oil

1 medium (150g) brown onion, peeled and diced

1/2 bunch coriander, leaves picked, stalks finely chopped

4 cloves garlic, peeled and chopped

3 medium (390g) carrots, sliced on the round

2/3 cup (100g) buckwheat groats, rinsed

1kg jap or kent pumpkin, cut into 6-7cm chunks

400g tin butterbeans, rinsed and drained

400g tin brown lentils, rinsed and drained

400ml coconut milk

550ml water

1/2 teaspoon ground turmeric

1/4 cup unsalted peanuts

1/4 cup raw cashews

3 tablespoons tamari or gluten free soy sauce

sea salt and black pepper

Optional: chilli

To serve: wholegrain rice

Preheat oven to 160C. Heat a large casserole dish on medium heat, add coconut oil, onion, coriander stalks, garlic, and carrot and cook, covered for 6 minutes.  Add buckwheat, pumpkin, butterbeans, brown lentils, coconut milk, water, ground turmeric, peanuts, cashews, tamari and season with sea salt and black pepper. Place in oven to cook for 2 hours, serve topped with coriander leaves and wholegrain rice.


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