Ingredients
1 packet spicy tofu
1 potato peeled washed and diced
1 parsnip peeled washed and sliced
1 sweet potato peeled washed and diced
1 cup fresh chopped washed coriander
1 tablespoon crushed garlic
1 tablespoon crushed ginger
1 peeled washed sliced carrot
1 cup washed chopped broccoli
1 cup washed sliced mushrooms
1 teaspoon Miso paste
1 cup tomato sauce
1/2 teaspoon turmeric
1 cup washed kidney beans
1/4 cup red lentils
4 chopped red chilies optional
1 teaspoon green Thai paste
1 tablespoon olive oil
2 cups cold water
1 cup basmati rice
2 cups cold water
Method of cooking
1- In a small saucepan add the water and the rice and bring to the boil. Once boiled turn down on the lowest setting to simmer until light and fluffy.
2- Using a large wok add the olive oil and turn up the heat.
3- Add the tofu, potatoes, parsnips, sweet potato, coriander, garlic, ginger, carrots, broccoli, mushrooms, turmeric, kidney beans, lentils, chillies, and thai paste and stir-fry until ingredients soften.
4- Stir in the miso, tomato sauce and 2 cups of water and bring to boil then turn down slightly to simmer until potatoes and other root vegetables soften.
5- Dish up the stew with rice and enjoy!