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Pete Evans’ Eat Your Greens: A Healthy But Tasty Vegetable Masala

Eat Your Greens: A Healthy but Tasty Vegetable Masala

VEGETABLE MASALA

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 8 curry leaves, chopped
  • 1 long green chilli, halved, deseeded and thinly sliced
  • 1 tablespoon finely grated ginger
  • 1 ½ tablespoons finely chopped coriander leaves
  • 500ml (2 cups) coconut cream
  • 1 tablespoon poppy seeds
  • 50g (1/3 cup) cashew nuts (activated if possible), chopped
  • 400g diced tomatoes
  • 125ml (½ cup)
  • Chicken Bone Broth or water
  • 1 carrot, diced
  • 1 zucchini, diced
  • 100g green beans, cut into 4 cm batons
  • 100g broccoli florets
  • 100g eggplant, cut into 1.5 cm dice
  • 100g kent pumpkin, cut into 1.5 cm dice
  • sea salt and freshly ground black pepper

Spice Mix

  • 1 cinnamon stick
  • 8 cloves
  • 8 cardamom pods, crushed
  • 1 teaspoon fennel seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon chilli powder

To Serve

  • cooked Cauliflower Rice
  • lemon wedges

Instructions

To make the spice mix, toast the whole spices and seeds until fragrant, then grind in a spice grinder or with a mortar and pestle. Mix through the turmeric and chilli powder. Set aside until needed.

Melt the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic, spice mix, and curry leaves and cook for about 30 seconds, or until fragrant. Add the chilli, ginger and chopped coriander and cook for 1 minute to soften, then stir in the coconut cream, poppy seeds, cashews, tomatoes, and chicken broth or water. Mix well and bring to a simmer, then reduce the heat to low, cover with a lid and cook for 20 minutes to allow the flavours to develop. Add the carrot and cook for 10 minutes, then add the remaining vegetables, cover, and cook for a further 20 minutes, or until all the vegetables are tender. Season with salt and pepper.

Sprinkle the coriander leaves over the vegetable masala and serve with the cauliflower rice and a wedge or two of lemon to squeeze on top.

Catch this recipe and a whole lot more in Pete Evans’ Eat Your Greens book!

'Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99, Photography by William Meppem'
‘Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99, Photography by William Meppem’

Pete Evans’ Eat Your Greens: Tomato-Braised Okra with Za’Atar

Written by Pete Evans

A love of food saw Pete begin his career as chef and restaurateur at the age of 19, opening numerous award winning restaurants nationally as well as cooking in some of the finest restaurants globally.

Pete has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala G?Day USA dinner for 600 in NYC.

Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast, and his latest The Paleo Way… stay tuned for Food is Medicine which is in pre production now!

It’s safe to say he knows his stuff, with over 10 bestselling cookbooks inspiring individuals and families in their kitchens around the world.

Pete’s also a simple guy. He loves his family, the ocean, surfing, and maintaining his own healthy lifestyle. When he changed his life to The Paleo Way of living, an abundance of mental, physical, and emotional changes followed. This paved the way for Pete’s belief that food can be medicine, and that it should be our first port of call for a healthier life.
They say the proof is in the pudding, and if hearing Pete speak about The Paleo Way isn’t enough to get you excited, almost nothing will.

As a certified health coach with qualifications from the Institute for Integrative Nutrition, Pete wants to change the lives of everyone around him, including you.

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