Serves 4.


1 medium brown onion

2 garlic cloves

1 parsnip

1 cup burghul

1 tsp chilli powder

3 tsp oregano

2 tsp cumin

¼ tsp paprika

2 cans diced tomatoes

3 cups vegetable stock

2 cans kidney beans

2 cups TVP chunks, soaked and softened

2-3 cups silver beet, cut in strips

200 g mushrooms

Handful of kalamata olives, pitted (optional)

Coconut cream (to taste)

Curry powder (to taste)

For garnish:

Coriander, fresh

Goat’s cheese or feta, crumbled



Chop the onion and garlic, place in a food processor and pulse until everything is minced. Place olive oil in a pot and heat over medium heat. Add onion mixture and cook until onions and transparent. Meanwhile, chop the parsnip into large chunks and pulse in the food processor until minced. Transfer to the pot with the onions.


Stir in the burghul and spices and cook for 1-2 minutes. Add the tomatoes and vegetable stock, bring to the boil and them simmer, covered, for 10 minutes.


Add the kidney beans and mushrooms and then after 5 minutes, TVP chunks and silver beet. Cook until burghul is tender. Add coconut cream and curry powder to taste and garnish with olives, coriander and goat’s cheese or feta. Serve immediately with bread.