The Art of Eating Well arrived on the same day as my first Riverford veg box. I was excited by both, so decided to create a slightly tweaked Hemsley & Hemsley recipe to make room for my extra veggies.
The result? A sweet, aromatic medley of vegetables that was the perfect antidote to the blisteringly cold weather. So here is my version of Jasmine and Melissa’s recipe – one I’ll make word for word when there’s less veg in town.
Serves 2 (with yummy leftovers for lunch the next day)
Ingredients
- 1 tablespoon of olive oil (or coconut oil if you’re as good as the girls)
- 1 red onion, sliced
- 1 thumb sized piece of root ginger, grated
- 3 large garlic clothes, diced
- 1 large leek, chopped
- 1 large aubergine, chopped into chunks
- 3 large tomatoes, quartered
- 1 large purple carrot, diced (thank you Riverford)
- 1 large courgette, diced
- 4 Portobello mushrooms, sliced
- 1 lime (grated zest and juice)
- 1 tsp maple syrup
- a handful of chopped fresh herbs (I could only get parsley, which tasted lovely)
- 1/4 litre of vegetable stock
- 1 tin of coconut milk
Method
- Heat the oil in a large pan and lightly fry the garlic, leaks, mushrooms and onion until soft
- Add the diced carrot, coconut milk and vegetable stock and stir well
- After six minutes, add the aubergine and stir
- After ten minutes, add the tomato courgette and lime zest
- After six minutes, add the maple syrup, lime juice and fresh herbs
- Serve in a bowl with a scattering of herbs and toasted cashew nuts
