Delicious and easy to make veggie stew. Loaded with antioxidants, high in fibre and good fats. Perfect for a quick winter lunch.




prep time


cooking time

1 can of 400 grams of beans (I used red kidney beans)
1 medium courgette, sliced
1 medium carrot, sliced
2 garlic cloves, peeled and minced
A good handful of shredded kale
1 avocado
2 tbsp of olive oil
Salt and black pepper, to taste
½ tsp of Chilli flakes (optional)

  1. Start by washing and thinly slicing courgette and carrot.
  2. Add a pot to a heated stove and add the olive oil and minced garlic cloves. Once the garlic is golden, add the courgette and carrots. Stir-fry for about five minutes.
  3. Once done, add the beans from the can and mix everything well. Add salt and pepper (and chilly flakes if using) and let cook for another 5 minutes. 1 minute before done, add the kale, mix everything well, taste and adjust seasonings if necessary.
  4. Remove from heat and serve with sliced avocado and more chili flakes.