Slow cooked satay beans and root veggiesApr 04, 2022
SLOW COOKED SATAY BEANS AND ROOT VEGGIES
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
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
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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