Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
Peanut Fruit Rice
This is my favourite recipe from the fantastic Forkranger app. I have adapted it slightly to be more vegetable-heavy and to have more realistic cooking times for the onion and carrots. I am also serving this with brown basmati rice (saved as separate recipe) rather than the original white rice, to m
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Dice onion. Halve carrots and cut into slices.
2
Step 2
SauteΜ onion and carrots on medium/high heat, season with salt and pepper for about 8-10 minutes.
3
Step 3
Halve the green beans and take top off. Cook the green beans for 5 minutes. Drain and set aside.
4
Step 4
Cut apples into small cubes (leave skin on). Mince the garlic. Drain the chickpeas. Lower the heat of the pan and add the chickpeas, garlic, apple, chilli and curry to the onions and carrots. Stir occasionally and fry for about 5 minutes.
5
Step 5
Add 2 tablespoons of water, the peanuts and raisins to the pan. Heat through for about 2-3 minutes.
6
Step 6
Add the cooked green beans to the peanut mix. Stir and heat through for another 3 minutes.
7
Step 7
Serve the stir fry with brown coconut rice.
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