Serves: 1

Prep time: 15 mins

Cook time: 40 mins

Ingredients

3 tbsp olive oil Vegetta vegetable stock or other veggie stock powder to taste 1tsp turmeric powder 1/2 tsp ground black pepper 3 tbsps tomato paste 1 cup plain yoghurt (fat reduced)

4 zucchinis 2 small potatoes 3 medium carrots 1 large (or 2 med-sized) yellow onion 500g beef strips

 

Directions

1. Cook two cups of rice as per the package's instructions.
2. Finely chop the onion and set aside.
3. Peel the zucchini and slice lengthwise before chopping into half-moon chunks about 1 cm thick. Place in a bowl separate from the onions.
4. Peel the carrots and slice them lengthwise before chopping them into half-moon chunks about 1 cm thick. Place them in a separate bowl from the other ingredients.
5. Peel the potatoes and dice them into 1×1 cm cubes and place them into the bowl with the carrots.
6. Heat the oil in a large saucepan and fry the onions until translucent.
7. Add the beef strips, turmeric and black pepper to the onions and fry on low heat until the meat is browned.
8. Add the tomato paste to the saucepan and fry the mixture for a further 2 minutes stirring constantly.
9. Add two cups of water, the potatoes and the carrots to the saucepan. Allow the mixture to simmer on low heat for 10 minutes.
10. Add the zucchini to the mixture and allow it to simmer for a further 10 minutes. The stew should be saucy, not soupy. Add more water if the stew is too thick, and simmer the mixture uncovered if it's too loose.
11. Serve the stew with rice and yoghurt.

If you want to include more veggies in your child's diet but experience resistance from them, then check out my book, My Kids Love Veggies, on how to achieve this change.