Superbly filling and tastes even better as left overs

You’ll Need:

• 1 cup basmati rice
• 3 tbsp of coconut oil
• 1 veggie stock pot (I use THIS ONE)
• 4 tbsp mango, chilli and lime sauce (I use THIS ONE)
• 1 tin coconut milk
• 250g tenderstem broccoli
• 155g mange tout
• 250g asparagus
• 1 yellow pepper (sliced)
• 1 red pepper (sliced)
• 6 tomatoes (roughly chopped)
• 250g spinach
• 1 red onion (sliced)
• 3 cloves of garlic (sliced)
• 1 red chilli (sliced)
• 2 carrots (ribboned, use a vegetable peeler)
• 1 tsp ginger paste
• Salt and pepper
• 2 tbsp reduced salt soya sauce
• 2 tsp turmeric
• 3 tsp paprika

The How To:

1. Cook your rice according to packet instructions.
2. Find a big bowl and place it by your stove. You’ll need it while you cook.
3. Prepare all your veg.
4. Heat coconut oil in a pan on a high heat and sauté the onion, garlic, chilli and ginger paste until onions are soft. Add your broccoli, mange tout, asparagus and paprika. Stir occasionally for about 7 minutes until your greens are slightly browned but still firm. Remove from the pan and add to your bowl.
5. Put your pan back on the heat and add the peppers, tomato, carrot and turmeric. Cook for about 5 minutes then pop in the stock pot and mango chilli sauce. Season then re-add the contents of the bowl.
6. Combine all veggies and pour in the soya sauce and coconut milk. Stir through and allow to simmer for 5 minutes stirring occasionally so the veg doesn’t catch.
7. Finally add your spinach, cover your pan, remove from heat and leave to stand for 5-7  minutes. Serve immediately.