I just wanted to share one of the faves with you from the latest Spring detox! It might not sound the most appealing dish but trust me this is a winner both for supper AND eaten cold for lunch the next day. It takes just 20 minutes to make (check the video for proof !) and is super tasty, lean and light. Add in a dollop of coconut yoghurt and job done! Please try it and comment below. I’d love to hear what you think and for more delish dishes like this, click to book the online Flexi Detox – do anytime from anywhere!
Serves 2 + a lunch the next day
Ingredients
2 tbsp coconut oil
1 onion, peeled and chopped
1 clove crushed garlic
15g fresh ginger, grated
4 tsp mild chilli blend
½ tsp salt
1 good handful of cherry tomatoes
400ml veg stock
½ an aubergine, cubed
60g cashew nuts
1 x 400g tin of chickpeas, drained and rinsed
A big bunch of finely chopped coriander
2 handfuls spinach
Black pepper
Juice of lime
Method
In a big saucepan, heat the oil on a medium heat then add the onion and cook to soften for few minutes. Turn the heat down and add the ginger and garlic and cook for another minute or two. Add the dried spice mix and salt and cook for a further minute. Add the cherry tomatoes, stock, aubergine, cashews and chick peas and cook for 15 minutes, covered stirring regularly. You may need to add some water if it looks a little too thick.
Finally add the spinach leaves and cook for another couple of minutes, until they have wilted. Taste, add in a squeeze of lime and season as necessary. Serve with quinoa or brown rice. Serve cold the next day in wraps or with a green salad. Also nice with a coconut yoghurt dressing, see below.
Coconut Yoghurt dressing
Ingredients
half a clove of garlic
150g coconut (or natural) yoghurt
zest and juice of half a lemon
pinch of salt
small handful of chopped coriander
Method
Crush the garlic and mix into the yoghurt with a pinch of salt. Add the lemon zest and juice, the chopped coriander and some freshly ground black pepper. YUM !
