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:
- Cook your rice according to packet instructions.
- Find a big bowl and place it by your stove. You’ll need it while you cook.
- Prepare all your veg.
- 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.
- 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.
- 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.
- Finally add your spinach, cover your pan, remove from heat and leave to stand for 5-7 minutes. Serve immediately.