1 onion

4 medium carrots

3 large potatoes (with peel)

1 can beans (I used butter beans) rinsed and drained

A handful of raisins

1/2 cup tomato puree

1/2 cup white wine

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon garam masala

Salt to taste (optional)

Chop the onion finely

In a large, deep pan, brown the onion in 2-3 tablespoons rapeseed oil

Add the white wine, salt (optional) and herbs, stir

Chop the potatoes and carrots and add them to the pan

Add the tomato puree and stir

Add the beans and raisins and simmer over medium heat for around 40 minutes, or until the potatoes and carrots are cooked but slightly firm

Add small amounts of hot water while cooking if the stew dries up.

250g quinoa (rinsed and drained)

1 tablespoon curry powder (I used mild)

Salt to taste (optional)

Place the quinoa, In a small pot with the curry and salt

Cover well with hot water and place over medium heat

Bring to boil and stir frequently

Add small amounts of hot water while cooking if the liquid dries up.

Cook for 15-20 minutes, or until the quinoa has softened but is still al dente,

Leave to set for a few minutes to absorb any excess liquid

Plate and garnish with almond flakes. Enjoy!