Serves: 2-3. Prep & Cooking Time: 30-40 minutes
Ingredients:
- 1 courgette, 400-500g
- 400g broad beans (unpodded/unshelled)
- 1 medium cabbage
- 1 handful of fennel tops or dill
- 1 large carrot
- 1 onion
- 3-4 celery stalks
- 100g tomatoes
From the cupboard:
- cooking oil
- 2 teaspoons paprika
- 1 teaspoon mild curry powder
- soy sauce
Method:
- The Medley: Chop the cabbage the way you like it. Finely chop and add the celery and stir-fry until the cabbage softens. Chop the tomatoes and add to the mixture.
- Season with salt and paprika while stirring. Add boiling water to cover the cabbage and leave to cook for about 15-20 mins.
- The Stir-Fry: Chop the onion, courgette and carrot, pod the broad beans and stir-fry in a pan for 10 mins.
- Season with salt, paprika, curry powder and soy sauce and keep stirring for another 2-3 mins.
- Add a little boiling water to almost cover the veg and reduce the heat. When the water has evaporated your stir-fry is ready. Sprinkle with finely chopped fennel tops or dill.
Serve the stir-fry on top of the cabbage or enjoy them separately.
Recipe and image by Pavlina.