Pics to follow!
This is a lovely fresh veg-filled recipe I created! It serves approx 3-4. We usually have enough for myself and hubby (who has a large appetite!) plus a smaller portion each for work the next day!
INGREDIENTS:
1 medium sized courgette
1 aubergine
1 red pepper
1 large or 2 medium onions
3 cloves of garlic
approx 200g organic brown mushrooms
half a bag of spinach
fresh parsley
fresh basil
fresh or dried oregano
1 tablespoon refined organic coconut oil
2 tablespoons virgin olive oil
pinch Himalayan Salt
1 x 680g jar of organic passatta
METHOD:
Rinse and prepare the veg:
- chop the aubergine, courgette, red pepper into small 1cm-ish cubes (keep skins on)
- remove any tough stalks from the spinach
- chop onions
- bash and chop garlic cloves
- finely chop the herbs and remove tough stalks
- thickly slice and halve mushrooms
Gently fry the onion and garlic in a wok or large deep frying pan in the coconut oil, you can add more oil if needed
Once the onions are transparent, add the aubergine and courgette and stir fry for about 5 minutes until they start to soften. Add the red pepper and mushrooms and stir fry for another 5 minutes. When the veg all starts to soften, add the jar of passatta and sprinkle most of the chopped herbs over. Leave to simmer for 5-10 minutes, stirring occasionally. Add the spinach for the last few minutes of cooking and stir in thoroughly. Just before serving and after removing from the heat, add the olive oil and stir in, and sprinkle the remaining fresh herbs on top.
We serve with Biona organic wholemeal spelt pasta or spaghetti, and a little grated organic cheese, if you can tolerate it!
KETO TIP:
FOR KETO – double the oil (you could add some MCT oil too), add a lot of cheese and serve with Slim Pasta (zero carb konjac noodles)