This Tenderstem® broccoli and black bean stew, created by Dr Rupy of The Doctor’s Kitchen, is a true weeknight wonder. Using gochujang, a Korean chilli paste, this quick and healthy supper is the perfect way to experiment with some Korean-inspired flavours.
This dish is low in saturated fat as well as being a source of protein and fibre.
Dr Rupy said: “This recipe is a mid-week winner – healthy, easy and delicious. The sweet and nutty flavour of the Tenderstem® broccoli is perfectly complemented by a fiery and flavour-packed base.
“The beauty of this recipe is that you can adapt it based on what’s in your cupboard after a busy day. You can swap the black beans for chickpeas, puy lentils or even aduki beans. If you can’t get your hands on gochujang, you can improvise and make your own by mixing tomato puree with soy sauce and chilli flakes.”
Cook now: https://bit.ly/3hor6xu
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