This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
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This recipe works with pretty much any vegetable, is super quick and involves minimal chopping!
Get 2 saucepans (with lids) on the heat. in the smaller one add all the sauce ingredients with a drizzle of oil and boil for 10 mins with the lid on.
In the larger one add the veg with a drizzle of oil and a splash of water so they begin to wilt and char a bit.
After 10 minutes add the sauce to the veg and cook for another 5-10 minutes.
Serve with quinoa or brown rice, plus extra chopped coriander, coconut yoghurt and pickle.
For the sauce -
6-10 cherry tomatoes , quartered
4 garlic cloves, roughly sliced
1 tin tomatoes or passata
200ml (or the tin full) of water and tsp veg stock
¼ block of coconut cream or 1 tin of coconut milk
1tbsp. curry powder
1tbsp. mustard seeds
1 tbsp. chopped coriander stalks
handful cashew nuts
drizzle of vinegar
tsp lime pickle if you have it
2 whole chillies or 1 few birds eye (or chilli flakes)
veg – anything you like, chopped so it cooks at the same time. Cabbage is good and sweet with the mustard seeds
Sweetheart cabbage (or spring greens) very roughly sliced
2 big carrots, in smallish chunks
1 or 2 leeks, sliced