THE 50 FRUIT AND VEG DINNER INSPIRATION…

Dinners are probably the most simple meal to get all your veg in… This is one of my go tos. It’s a super warming easy curry and alone it has 10+ portions of veg and its delicious!

Aubergine & coconut curry-

You will need:

1 head broccoli chopped into florets, 1 brown onion sliced , 3 cloves garlic minced , 1 aubergine chopped , 2 cups fresh spinach, 1 cup Mushrooms chopped/sliced , 1/3 cup fresh parsley finely chopped , 1 can organic coconut milk, 1 can organic diced tomatoes, 1/2 cup filtered water, 1 tsp curry powder, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp ground cumin or cumin seeds, Pinch or two chilli flakes/cayenne pepper or both, 400g canned lentils/chickpeas both work great, himalayn sea salt and black pepper to taste.

 

Method:

Place split lentils in water with 3 cups water and bring to the boil, before allowing to simmer until fully cooked and soft (approx 15 mins). Season with sea salt and set aside.

Lightly grease a large wok or pan with coconut oil, mince your garlic and let it sit for 10 mins whilst you prep other ingredients (heat not on yet) Slice/chop all ingredients.

Begin to heat the pan with the coconut oil, garlic and onion. Sauté until it begins to soften.
Throw in the broccoli and aubergine and 1-2 tbsp water. Place lid on the wok and leave to pan-steam for 5 minutes.

Add in the spices and mushrooms and allow to saute for a further 3-5 minutes.

Next, add the rest of the water, coconut milk and tomatoes and spinach, and place lid back on and pan-steam for 6 or so minutes, stirring occasionally.

Check seasonings, and adjust salt/pepper or spices to taste. Throw in parsley. Add cooked lentils, chickpeas.

Remove from heat and spoon into bowls alongside brown rice, black rice, quinoa, millet or buckwheat. Top with additional fresh parsley or other herbs to get even closer to your 50 goal!