Healthy Vegan - Turnip, Kale and White Beans Stew

I made this Turnip, Kale and White Bean Stew about a couple of months back , when we picked up some seasonal baby turnips from a farmers market.

To be truthful, I wasn't terribly inspired and didn't know exactly what to do with the turnips so I took the easy option and adapted a stew recipe that I make on and off where you can adapt the vegetables.  

It wasn't the most memorable meal of my life and not one I will rave about on my blog either, but it made for a change; and sometimes those recipes where you can throw the vegetables in the pot and allow it to simmer away slowly, are sometimes the most appealing.

I am sharing this recipe with Baking Queen Slow Cooked Challenge. 

Turnip, Kale and White Beans Stew

Serves 4 - 6
Ingredients
4 tablespoons olive oil

1 onion, finely sliced
2  red chillies, pierced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoon tomato paste
1 x 400grams tin of tomatoes, roughly chopped
6 baby turnips, peeled and cut into bite size pieces

3 carrots, sliced into half moons

100grams curly kale, removed from stalks and roughly chopped

50grams Bulgar wheat

Salt and pepper to taste
1 x 400grams tin of white beans

900ml or 1 ½ pint vegetable stock

2 tablespoons fresh parsley, chopped

Optional: drizzle with some good olive oil

Method
In a wide pan, heat the olive oil and add the onions, until beginning to soften, then stir in the spices  and tomato paste and saute for a few minutes, before stirring in the chopped tinned tomato.

Cook for 15 - 20 minutes for the tomatoes to fall apart, then add in the vegetables and Bulgar wheat and pour over the hot stock. 

Bring to a boil and then reduce heat and cover with a tight fitting lid and simmer for 15 minutes for the vegetables to soften.

Stir in the beans and cook for five minutes to warm through. 

Season to taste. 

Serve sprinkled with the chopped parsley and optional drizzling of good olive oil. 

Adapted from this Clay Pot Spiced Vegetable Stew