Come on, how pretty is that? I know what you are thinking: can I come over for dinner? Absolutely, you can. I always make enough to share. Unless what you were really thinking was that I must be daft. In which case ... um ... on to the next.
I used very little seasoning in this, just a little sea salt, a touch of black pepper, and a wee bit of dried marjoram. The combination of flavours gives a bright and savoury taste that wants for nothing. I was thrilled with the outcome, and am already looking forward to the left-overs tomorrow. Yum! In the house I grew up in, we all hated left-overs, but now to me they are practically a gift. One hour preparation on a meal that then lasts for three dinners. How awesome is that. If you are someone who likes to make a fresh meal every night, well, my hat is off to you, and unless your family is quite big, you might want to reduce the quantities. ;)
1 1/2 tbsp extra virgin coconut oil
1 small onion, diced -- about 1/2 cup
1 garlic clove, minced -- about 1 tbsp
1 med carrot, sliced
3 small tomatoes, diced -- about 3/4 cup
1 cup kidney beans (already cooked)
1/2 cup frozen corn (organic)
1/2 cup frozen peas (organic)
1 tsp sea salt
1/2 tbsp marjoram
250 g broccoli, cut into bite sized pieces (about 1 1/4 cup)
1. begin to saute the garlic and onion in a large saute pan with the coconut oil
2. add the carrots, tomatoes, peas, corn, kidney beans, and sea salt, and cook until the tomatoes start to break down, and the onions are nice and translucent.
3. add the marjoram
4. add the broccoli, and cook just until the broccoli is as tender as you like it
Serve as a filling for our fabulous crepe recipe, or eat it by the bowlful with grunting noises and glances over your shoulder.