We know we should eat more vegetables; but when we think of veg, we conjure up this image of a garden salad, or some boiled carrot and peas. Whilst the Internet might be overflowing with recipes for different vegetable and salad dishes, I thought I’d be overly enthusiastic and add another one to the masses. And I might be a little bit more enthusiastic and say I think this one might actually be one that you’ll implement and enjoy without it feeling like ‘the dreaded extra veg’!
I too struggle with getting enough vegetables in; especially in the colder months. But I’ve become accustomed to making this dish 2 or 3 times per week and having it as an accompaniment to everything! Curry – check! Pasta – check! Mexican – check! Roast dinner – check! Alter the flavours, and you can mix and match this to go with everything!
Don’t be put off by the ingredients (cue seeing the word Brussel Sprouts and moving onto the next blog because you were scared from your grandparents or parents ruining this delicious vegetable for you!). Give this a go and make it work for you!
It’s an intuitive recipe for two reasons; one – because I’m a very haphazard cook and don’t work with set, specific measures, and two – sometimes you don’t have all the ingredients in a recipe and so receipts that allow room for flexibility are much better! Don’t have a certain ingredient- no worries – swap it for something else! It’s still going to work!
Step 1 – Heat up some good quality oil (1-2 tbsp) in a big non-stick pan and roughly chop one or two of the these flavour bases
- Spring onion
Step 2 – Saute on medium heat until cooked through, slightly browned and aromatic. Whilst this is cooking (3-4 minutes), roughly chop up any of the vegetables below. I like to make the vegetables quite small as it shortens the cooking time and makes the end product a bit more interesting – aim for 5c piece sizes.
- Brussel sprouts
- Snow Peas
Step 3 – Add the dense vegetables to the pan and saute on low-medium heat for 10 minutes. If the base of the pan gets dry, add 1/4 cup of water to cover the bottom (saves any burning and creates some steam to cook the vegetables as well).
Step 4 – Once your vegetables are starting to cook through and brown, add the lighter leafy vegetables and cook for another 5 minutes on low heat. I tend to just rip the leaves into small shreds and leave out the stem.
Step 5 – Add some extra flavour by way of;
- Salt and Pepper
- Dried Turmeric
- Curry powder
- Any fresh herbs
Step 6 – Saute for another minute
Step 7 – Enjoy, and thank me later!
This recipe can be easily adapted for one or a tribe of people. I normally make enough to serve me for dinner and lunch the next day, and often the next night (depends how far I stretch it). But I definitely recommend making a big batch because you can literally have it with everything.
Would love to see what combination of vegetables and flavours you come up with! At the moment I’ve got a combination of turmeric and lemon with broccoli, cauliflower, brussel sprouts and silverbeet – topped with a bit of sauerkraut! What a simple and delicious way to get a few extra serves of vegetables.