Page 61 - Vegan Life - Issue 59 (February 2020)

Green Shakshuka

Serves 2

This gorgeously green pot of goodness
uses plant-based yoghurt in place of
traditional eggs. Za’atar is a blend of
dried herbs, and it is a wonderful way to
add a Middle Eastern flavour to any dish,
while the combo of fresh mint, dill and
parsley keeps it tasting light and clean.
Packed with vitamins A, B5, B6, C, E and
K, folic acid, potassium, manganese and
thiamine, while being high in protein and
fibre — trust us, this one is good for you!

• 1 tbsp olive oil
• 1 leek, trimmed and finely sliced
• 2 garlic cloves, peeled and grated
• 1 400g tin cannellini beans, drained Sunny Sri Lankan Curry
and rinsed Serves 4
• 200g frozen peas
• 200g fresh spinach leaves
• 10g fresh mint leaves, A big, rich Sri Lankan curry is one of 1 Trim and peel the butternut squash,
roughly chopped our favourite dishes, but typically they halve it and scoop out the seeds. Cut the
• 10g fresh parsley leaves, are high in saturated fat due to the squash into 2.5cm cubes and spread them
roughly chopped coconut milk. We’ve tempered this bad over a lined baking tray. Drizzle over the
• 10g fresh dill, roughly chopped boy down, using reduced-fat coconut vegetable oil, season with salt and pepper,

• Salt and black pepper milk and some water and desiccated put the tray in the oven and roast for 30
• 50g plant-based yoghurt coconut instead, but it’s still big on minutes until tender. Toast the cashews
• ½ tsp za’atar flavour. Serve it on its own or, if you’re in the oven on the small baking tray for
• 1 ripe avocado, halved and stone feeling extra hungry, add a portion of the last 5–8 minutes until golden, then
removed and sliced brown basmati rice. roughly chop.
• 4 slices crusty wholemeal bread, 2 Heat the coconut oil in the large
to serve • 1 small butternut squash (about 400g) saucepan or wok over a medium heat.
• 1 tsp vegetable oil Add the shallots and a pinch of salt and
1 Heat the olive oil in a large frying pan • 20g cashews cook, stirring, for 5–6 minutes. Next, add
over a medium-high heat. Add the leek • 1 tsp coconut oil the garlic, ginger and chilli and stir for 1
and cook for 5 minutes until sotened. • 2 large shallots, peeled and diced minute followed by the turmeric, curry
Turn down the heat, add the garlic and • 3 large garlic cloves, peeled powder, mustard seeds, tomato purée
stir for a further minute. Add the beans and grated and curry leaves (if using) and stir for
and peas and stir for 2 minutes followed • 5cm piece fresh ginger (about 20g), 30 seconds.
by the spinach, one handful at a time. Stir peeled and grated 3 Add the peppers and stir for 1 minute.
constantly, allowing each batch of spinach • 1 fresh green bird’s-eye chilli, cut in Pour the coconut milk, water and half the
to wilt down before adding the next half lengthways and seeds removed desiccated coconut into the pan (reserve
2 When all the spinach has wilted and • 1 tsp ground turmeric the rest to sprinkle over the curry at the
the peas are thoroughly defrosted and • 1 tbsp curry powder end). Stir to combine, turn up the heat and
cooked through, take the pan of the • 1 tbsp black mustard seeds simmer for 4–5 minutes
heat, stir through the mint, parsly and dill. • 1 tbsp tomato purée 4 Add the spinach and stir to wilt, then
Season to taste with salt and pepper • 15 curry leaves, optional add the roasted butternut squash cubes
3 Top with the yoghurt, za’atar and • 1 red pepper, trimmed, halved and fold them into the curry. Squeeze the
sliced avocado, and serve with crusty and cored juice from the lime into the pan and fold it
wholemeal bread. • 1 orange pepper, trimmed, halved into the sauce.
and cored 5 Taste the curry, season to perfection
• 200ml reduced-fat coconut milk with salt and pepper, sprinkle with
• 200ml water the cashews, coriander leaves (if using)
• 10g desiccated coconut and remaining desiccated coconut and
BOSH! Healthy Vegan by • 100g fresh baby spinach leaves serve immediately.
Henry Firth and Ian Theasby is
th
published 26 December (HQ, • ½ lime

HarperCollins). Photography • Salt and black pepper
by Lizzie Mayson. • 10g fresh coriander leaves (optional)
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