PATTY’S KARE KARE
Ready in 30 minutes
Serves 8 people
3 Tablespoons Canola Oil
3 Garlic Cloves (cubes)
1 Medium Onion (sliced)
1 Banana Blossom
1-2 Tablespoon of Achuete or Annato Powder
2 cups of Coconut water (pure from Coconut)
1 cup of Olive water
3 cup of water
2 eggplants, sliced
½ Pumpkin (diced)
1 Hand full of Mushroom (diced)
1 Carrot (diced)
1 cup of Almond Milk
4 Tablespoon of Peanut Butter Creme
½ Tablespoon of Soya Sauce
1 Teaspoon of Salt
½ Tablespoon of Pepper
1 Teaspoon of Chilli Flake
½ Tablespoon of All Purpose Flour
Protein Source : A bowl of Tofu/ Mung Beans or White Beans
1 Small bunch long beans, cut to 2 inch slices, ends removed
2 Kale (cut)
3-6 Tablespoon of fermented black bean sauce (as condiment)
In a large pot, saute garlic and onion with oil.
Add banana blossom, achuete till fragrant.
Add Eggplant, coconut water, olive water, and water.
Add in all other vegetables (except long beans and kale), let it simmer for 5mins.
Add in Almond Milk, Peanut Butter and stir.
Add in Soya Sauce, Salt, Pepper, Chilli Flakes to taste.
Adjust seasoning by adding more almond milk or peanut butter.
Add in All Purpose Flour, adjust to consistency.
Add long beans and kale and protein source (tofu/ white beans/ mung beans). Put to boil and turn off heat.
Serve hot with rice / quinoa / millet and black bean sauce on the side.
Protein can be added into the rice instead – as per above illustration, Millet with Mung beans and all the additional vegetables.
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