This warming recipe is packed with antioxidants, vitamins A, C and B, protein, soluble fibre, beta glucans and a variety of minerals including sulphur and magnesium. It offers nutritional support for digestion, liver function, blood sugar balance, energy metabolism, healthy immune response, skin, nails, hair and balanced cholesterol levels.
Servings: 4people
Ingredients
For the baked veg
1aubergine
1onion
1red, yellow and 1 green pepper
1sweet potato
1tbsof melted coconut oil
For the spicy sauce
1dessert spoonof melted coconut oil
100gmushrooms, quartered
2tspof medium curry powder
2chopped red or green chillies
3cloves crushed garlic
150gof cooked chickpeas
400gcooked tomatoes
200gspinach
For the 'rice'
1cauliflower
Instructions
Dice the baked veg ingredients and put into a casserole dish with a tablespoon of coconut oil
Bake in oven at 160c for an hour.
Reduce heat to 140c and bake for another 30 minutes. Stir a couple of times during the process, watching it doesn’t burn.
For the sauce
Melt a dessertspoon of coconut oil in a pan and add the mushrooms, spices, chilli and garlic.
Cook on a low heat for 2-3 minutes. Add in the baked vegetables, chick peas and tomatoes. Cook for 10-15 minutes. Add the spinach, cook for a further 3 minutes before serving.
In the meantime, make the ‘rice’ by grating a cauliflower and cooking in a little water for 5 minutes. Drain and serve with the curry.
Notes
Recipe by Nutritionist Jane Adams, graduate of CNM