I could eat this gorgeous vegetarian stir-fry anytime of the day. I absolutely love it!
I have chosen to use chickpeas, sweet potato, Brussel sprouts and beetroot for this particular one but you can add any vegetables that you like – like sliced broccoli, cauliflower and carrots.
Unlike normal stir-fries where you cook the food on a high heat, my vegetarian stir-fry is cooked gently. Like with any stir-fry though, it is good to have all the vegetables chopped up and ready.
I do use already cooked chickpeas and beetroot in natural juice. I buy organic varieties of both and only add them at the end – just long enough to get them heated through.
I cube the sweet potatoes and cook them in the oven before adding them to the stir-fry. If you want to use raw beetroot, dice the beetroot and cook in the oven together with the sweet potatoes.
This stir-fry contains a fair amount of starchy vegetables - sweet potatoes and beetroot - and chickpeas, rich in both carbohydrates and protein. I like to serve it with non-starchy vegetables, such as broccoli or green beans.
To add an extra boost of highly nutritious non-starchy vegetables to the stir-fry, stir in some kale towards the end of frying.
For 4 people:
2 medium-sized sweet potatoes
3 tablespoons coconut oil
1 small red onion, chopped
A thumb-size piece of ginger, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
¾ teaspoon turmeric
¼ teaspoon dried chilli flakes
Salt and pepper
10 Brussel sprouts, trimmed and finely sliced
400g, 14oz, 2½ cups, cooked chickpeas
200g, 7oz cooked beetroot, diced
2-3 spring onions (scallions) sliced
1. Pre-heat the oven to 200C/fan 180C/400F/gas mark 6. Peel and dice the sweet potato, place it in an oven dish and toss with a tablespoon of coconut or olive oil. Cook in the oven for about 20 minutes – until soft.
2. While the sweet potatoes are cooking, add the coconut oil and chopped red onion and ginger to a large frying pan over a low-medium-high heat and fry for 5 minutes. Add the spices, season with some salt and pepper and fry for a further minute before adding the finely sliced Brussel sprouts. Cook for another couple of minutes.
3. Stir through the chickpeas, diced beetroot and sweet potato. As soon as everything is warm, take the pan off the heat. Add the sliced spring onion (scallion) to the stir-fry.