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I’m a fan of one-pot cooking — especially in winter. It’s nice to make a big batch of something warm and delicious that you can share, pack for the next day’s lunch, or pop in the freezer for next time you don’t feel like cooking. This Yoga Pot recipe is from Green Kitchen Stories. It has a great mix of vegetables, protein from beans and lentils and healthy fat to keep you content and cosy on a cold day.


Read the full post at Green Kitchen Stories

yoga_pot_recipe

The New Yoga Pot
Serves 4-6

1 tbsp cold pressed coconut oil, ghee or olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp fresh ginger, finely chopped or 1 tsp ground
2 tbsp fresh turmeric, finely chopped or 1 tsp ground
1 pinch ground cayenne pepper or more to taste
3,5 cups / 800 ml canned plum tomatoes
1/2 cup / 125 ml uncooked red lentils, rinsed
2 cups / 500 ml water
1 tsp coarse sea salt
1 broccoli, cut into bite-size pieces
1 fennel, thinly sliced
1 zucchini, cut into bite-size pieces
1 handful green beans
1 cup / 400 ml cooked butter beans

For serving
fresh coriander/cilantro, chopped
plain yogurt

Heat oil in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add ginger, turmeric, cayenne and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water and salt. Cover and simmer for 15 minutes. Stir in all the vegetables and cook for another 8-10 minutes. Add the cooked beans toward the end of the cooking time. Serve in bowls with a dollop of yogurt and fresh coriander/cilantro. This dish can also be served with brown, black or red rice, if you prefer.

What’s your favourite one-pot winter recipe? Share in the comments!

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