1 large onion, chopped
2 sticks celery, sliced
3 cloves garlic, crushed
1-2 cm piece ginger, finely chopped (use dried ground ginger if you need)
6 medium carrots
2 large beetroots
500g beef, chicken and lamb mince (optional)
2 tsp coriander ground
1 tsp ground turmeric
Pinch ground fennel
2 tsp ground cumin
1 tsp chilli powder (optional)
Pinch ground fenugreek
Salt and black pepper to taste
(Instead of all these spices, you can just use a premade spice mix if you prefer)
1 cup boiled water
- Heat pressure cooker on stove top. Add butter and melt.
- Add onions and celery. Gently fry til somewhat soft.
- Add mince meat if you are using it. Gently brown the meat and break it up.
- Use a food processor to ‘whizz’ up the garlic, fresh ginger, carrots and beetroot. Whiz it until they are very small – 5mm pieces or less.
- Add all the spices, stir well, and cook for 2-3 minutes.
- Add the food processed veggies.
- Add the water. Stir. Put on high.
- Put the pressure cooker lid on and seal it. Bring it up to pressure.
- Once it has reached high pressure, cook for 4 minutes.
- Release steam carefully.
- Meanwhile, preheat oven to 180C and cook taco shells for 5 minutes, or as per instructions on the package.
- Place the slightly cooled taco mixture into the cooked shells and serve with a little grated cheese on top if desired.
This is a wonderful recipe to transition adults and kids into eating more vegetables! You can cook a big batch like I do, have it for dinner, then have left over taco veggie mix for breaky or lunch the next day. You can just make smaller quantities too. I sometimes cook the vegetarian version if we’ve had enough protein for the day already.
Use whatever vegetables that are in season to your liking, I always use onions, garlic and carrots, then change the others around. Green leafy’s can be added, or bok choy, corn, green beans, kohlrabi etc.
If you don’t have a pressure cooker, just cook the vegetables in the saucepan/ large frying pan. It will just take longer. This is how I used to do it!