Serves: 2 | Cook Time: 30mins | Calories: 561 | Type: Vegan+Gluten-Free

Ingredients: all of the good-for-you ingredients you need to make this healthy meal

Serves: 2 people

  • 240g butter beans (drained)
  • 80g wild rice
  • 2 garlic cloves
  • 200g chestnut mushrooms
  • 60g kale
  • 1 red pepper
  • 200ml coconut milk
  • Oil
  • 2 tsp wholegrain mustard

At Mindful Chef we source, pre-portion, and then deliver all these ingredients and a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of healthy dinners.

Method: a guide to cook this delicious recipe in less than 30 minutes

  1. Boil a kettle. Rinse the wild rice and place in a saucepan of 200ml boiling water with a pinch of sea salt. Simmer for 25-30 mins.
  2. Meanwhile, roughly chop the garlic and thinly slice the mushrooms. Cut the red pepper into bite-sized pieces and roughly chop the kale.
  3. Heat 1 tbsp oil in a large pan on a medium heat and fry the garlic and mushrooms for 5 mins, then add the red pepper, kale and smoked paprika for a further 3 mins.
  4. Drain the butter beans. Then add the butter beans, coconut milk and mustard to the vegetables and stir well. Turn the heat down to a gentle simmer and cook for 10 mins to thicken the sauce. Stir in the lemon juice to taste and season with sea salt and black pepper.
  5. Drain the wild rice.
  6. To serve, place the wild rice onto a warm plate, in the centre spoon over the mushroom, butter bean and red pepper stroganoff.