A satisfying winter stir-fry that is comforting and filling but not heavy and stodgy. It’s probably pretty good for you too. I have chosen not to put amounts down so you can estimate based on what you’ve got in, who you are cooking for and you can substitute or shoogle things around a bit. Enjoy.
Mooli/Daikon (could use parsnip instead)
Ground Black Pepper
Tahini (could use peanutbutter instead)
Cut the aubergine into thin strips and place in an oven dish with plenty of olive oil and a pinch of salt and pepper. Wack into the oven at around 180 degrees. When they have been in about 15 minutes agitate and then return to the oven.
Slice red onion and start to fry with a little olive oil. Once they have started to soften add thin slices of courgette (really thin, postage stamp thin) and chopped mooli. I recently discovered mooli, it’s a root vegetable, kind of like a larger milder raddish. After about 10 minutes add finely chopped red pepper.
After about a further 5 minutes take the aubergine out of the oven and take the strips and mix in with the rest of the vegetables in the pan.
Cook and drain your noodles according to packet instructions and combine them with the vegetables.
Mix equal parts tahini and honey into a thick paste and stir through the rest of the ingredients.
Either shred the kale into the pan for a minute to wilt it or lay the leafs as a bed on your plate and serve the stir-fry on top of it.
And there you have it. A comforting meal that is meat free, dairy free and can easily be gluten free if you use gluten free noodles.