- Literally whatever veggie you have; today I had:
- Yellow pepper
- 2 Garlic cloves
- Lash of rapeseed oil
- Tin of chopped tomatoes
- Tin of coconut milk
- 1 tsp Tumeric
- 1 tsp Cumin
- Few chilli flakes/ real chilli
- Suate the onions and carrots for 5 minutes until the carrots begin to soften. Begin to boil brown rice, quinoa etc at this point.
2. Add chopped garlic and stir in for another 2/3 minutes to allow garlic to begin to infuse through the onion/ carrot.
3. Add cumin/ turmeric, salt and pepper. This can vary to your own taste. I never seem to put in the same amount every time.
4. Stir in for another minute.
5. Add in other veggies; yellow pepper, courgette, broccoli.
6. Add in tin of tomatoes.
7. Add in tin of coconut milk. At this point if you taste it, the sauce will taste dominantly of tomatoes (yuk). This is where you can play with your spices. Add a little more turmeric/ cumin. Add you chilli flakes, literally a pinch, or fresh chilli in at this point.
8. Bring to the boil.
9. Once boiling, I reduce the heat so it is simply simmering, cooking the veggies at the same time. I cover it with tin foil to keep the heat in.
10. Add in frozen sweetcorn and peas in the last 5 minutes. It doesn’t take more than a little heat to thaw them out.
11. After 15 minutes, have a taste of the sauce and stick your fork through the veggies. If they are soft you are good to go.
12. Dish up with your rice/ quinoa/ cous cous.