Look, an interesting and healthy meal doesn’t require a health food store-stocked cupboard. Everything in this recipe came from Tesco, and yet it’s full of flavour without being overpriced.
I threw it together one evening, when, as I often do, I looked at my cupboard, realised I had everything for a stirfry but my taste-buds weren’t quite into it. It was an easy fix to liven things up by dragging out some black rise I bought months ago but never used, and tossing together a simple sauce full of complex flavour.
Delicious, filling, vegan, and super green, it serves two with leftovers and is just sweet enough on its own that you won’t crave dessert after.
1 head broccoli
1 green pepper
2 cloves garlic
1 can chickpeas
160g Thai black rice
Toasted sesame seed oil
Soy sauce or tamari
Spicy mango pepper sauce
Red chilli flakes
Strain the rice and put to boil, stirring and adding water regularly
Cut the broccoli into florets and blanch until just barely soft, strain and put aside. (I blanched the broccoli first so I could reuse the same pan to boil the rice!)
Meanwhile warm a large spoonful of coconut oil in a wok, and add minced garlic and chopped onion -fry on medium heat for 5 minutes
Add chopped peppers and courgette to the frying mix, increase to medium high heat and fry 5-7 minutes
Add a splash of sesame seed oil
Add strained broccoli and chickpeas
Add extra coconut oil as needed and stir regularly for ten minutes/until vegetables are brown
Meanwhile, mix 1/3 cup mango pepper sauce, 1 teaspoon sesame seed oil, 1 teaspoon soy sauce, a pinch of garlic, chilli flakes, and coriander in a separate bowl and put aside
When rice is soft, strain and rinse, fold into stir fried veg mix, stir in mango sauce mixture and heat for 2-3 minutes before serving.