Hot Pot with raw veggies


Prep Time

20 minutes

Prep Notes

You can choose to either use canned chickpeas and kidney beans or you can by dried ones and soak over night and cook them. I usually do the latter and then put them in the freezer to have at hand.

Cooking Time

15-20 minutes

Yields

4 servings

Ingredients

For the pot:

1finely chopped red onion

1 finally chopped big clove of garlic

200 g cooked chickpeas

200 g cooked kidney beans

coconut oil for the pan

250 ml full fat coconut milk

400g crushed tomatos

1 table spoon curry

1 table spoon maple syrop

1 tsp herbal salt

1 pinch of cayenne pepper

1 tsp dried grind  ginger

1 tsp grind cumin

1/2 tsp cinnamon

Optional add a bit of water to a more liquid consistency


Suggestions for topping:

cashew nuts

avocado

sesame seeds

spinach

red cabbage

peppers

fennel

koriander

steamed broccoli


cooling white sauce:

100 ml Coconut cream or creme fraiche

1/2 stp honey

1 table spoon lemon juice

zest/peel of 1/2 lemon

Directions

Pot:

Fry onion, garlic, chick peas and beans in a pot. Add coconut milk, crushed tomatos, and spices. Let simmer for about 15 minutes to let forward the different tastes, the longer the tastier...  Add more spices to your taste.

Chop all the topping veggies and put on a serving dish so that, at the table, each one can choose what to top the pot on their plate with.

Sauce:

Stir all the sauce ingrediens together in a bowl and serve to the hot pot.

Credit

Friendly food. Hanna Göransson