These are listed in order of stages to be added to the wok and correspond to steps outlined under Method.

Step 1:

  • 3 tablespoons of a combination of your favourite spices (we used ground coriander seed, turmeric, Italian herbs)
  • 2 tablespoons of fresh chopped garlic
  • ½ banana chilli, chopped and deseeded (optional)
  • 2 handfuls of coriander stalks and/or spring onion finely chopped (optional) – keep coriander leave for garnish
  • 2 cups vegetable stock or water to be added in stages (we use water from steaming broccoli)

Step 2:

  •  1-2 beetroot bulbs, washed and diced
  • 1 cup raw pumpkin, diced
  • 1 bulb fennel, washed and diced
  • Step 3:
    2 celery stalks, washed and chopped
  • 1 block of 400g firm organic tofu, crumbled
  • Beetroot leaves from 1-2 bunches of beetroot, washed and chopped
  • 2 cups cooked black beans (or 2 cans of drained unsalted black beans)

Step 4:

  • 200g fresh baby spinach leaves

Kitchen tools
–  Colander
–  Chopping board and knife
–  Bowls for prepared ingredients
–  Non-stick wok
–  Wooden spoon

Step 1:
In the wok, cook spices, garlic, chilli, coriander stalks and/or spring onion in ¼ cup water/vegetable broth over a medium heat.
Add more water/broth in stages as needed throughout the cooking process to prevent the contents sticking to the wok.

Step 2:
Add beetroot, pumpkin, and fennel. Stir and cover with lid until cooked.

Step 3:
Add celery stalks. Stir until cooked/mixed through.
Add tofu. Stir until cooked/mixed through.
Add beetroot leaves and cooked black beans and stir through until leaves are cooked.

Step 4:
Add baby spinach leaves and mix through.

To serve:
Garnish with fresh coriander leaves.
Enjoy with quinoa, vegetable pasta, as a side or on its own.

To store:
Place in airtight container in fridge for up to three days.
Can be frozen in portions for up to three months.