Cals: 413/ F 25g/ CHO 32g/ P 22g

Meal Prep Time:  20 Mins

Cook Time: 30 mins

Serves: 4

Ingredients:

• 400ml coconut milk
• 400g tinned tomatoes diced
• 1 pack chick-free vegan chicken
• 1 small eggplant, diced
• 1 broccoli broken into florets
• 1 cauliflower broken into florets
• 1 red onion, diced
• 4 large tomatoes, roughly chopped
• Spices: 1tsp mustard seeds, 1tsp turmeric, 2 tsp cumin, 2 tsp garam masala, 1 tsp salt, 1 tsp paprika, 1/2 tsp ground ginger
• 2 tsp minced garlic
• 1 tbsp olive oil

Method:

1.  Roast the cauliflower, broccoli and eggplant in the oven at 180 for 20 minutes.
2. Meanwhile, fry the mustard seeds in a hot pan with the olive oil until they begin to pop.
3. Add the onion, spices and tomatoes and fry until the onions become translucent and tomatoes break down.
4. Blend them until smooth with 1/2 cup water – do not put the blender cap on while you do this if the contents is still hot. 
5. Add the sauce back to the pan with the oven baked vegetables and pour over the coconut milk, diced tinned tomatoes and the chick-free. Simmer gently for 10 mins.
6. Serve with 1/4 of the cooked rice per person.