Add in everything but the kitchen sink, feel free to add the kitchen sink too, just make sure it’s vegan.
- 2 small red onions
- 1 clove garlic, minced
- 1 inch of fresh ginger, minced
- 1/2 tsp ground cinamon
- 1 tsp ground cumin
- 1 tbsp curry powder
- 1/2 head of broccoli
- 1 small red bell pepper
- 5 medium mushrooms
- 1 cup frozen peas
- 1 can butterbeans, drained
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp soy sauce
Fry the onions, garlic and ginger in an inch of water in a hot wok for 5 minutes until they are lovely and soft. If the water runs out add a little more. While you are doing this you can chop up the other veg- multitasking, not just for Sandra Bullock in films about her being an empowered woman.
Add in the tomato paste and the spices and give it a stir. Smell all the loveliness and let it cook for a minute.
Add in the broccoli, mushrooms, peas, bell pepper, beans and chopped tomatoes. Let it simmer for 5 minutes until all the veggies are cooked but still have a bite to them.
Throw in the soy sauce and some cracked pepper if you fancy, stir and cook for a further minute to let all the flavours take hold.
Throw inside a nice potato or on top of some nice rice or eat straight out of the wok and burn your tongue. Whatever you do, it’ll taste nice!
Add more of the spices or chilli if you’re feeling feisty, oh la la!