Today I check the food storage to find out what to prepare with a bunch of fresh carrots. The peanut butter looks at me and will become the flavor of our dinner.
I clean the carrots ( approximately 800 grams) and chop them in little cubes.
Chop and fry 4 garlic cloves, 5 cm of peeled fresh ginger and 1 chili in a drizzle of olive oil. Add the carrots. Bake and stir regularly. Add 1 table spoon of dried basil. Stir and continue to bake. After 15 minutes, add 120 grams of farro. Stir and bake. Add 1 large table spoon of peanut butter and the chopped white part of a bunch of spring onionsStir and continue to bake. Add the liquid of 1 can of cannellini beans. Allow to simmer. Stir regularly. Add 250 ml of water and 2 cube of vegetable stock. Continue to simmer. Add 200 ml of low fat coconut milk. Continue to simmer.
The carrots don’t have to be well cooked for me. I love the bite, but you will still need to count 30-45 minutes of cooking time. Once al dente ( or whatever you want), add the cannellini beans.
Taste, add pepper and salt.
Finish with lime juice and the chopped green of the spring onions.
Healthy and tasty vegetarian dish. Enjoy
Doc V's Healthy Kitchen 