e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Set a large non-stick frying pan over medium heat. Heat rice bran oil. Add mustard seeds and cook, stirring, for 1 minute. Add cumin, turmeric, ginger, chilli and garlic and cook, stirring, for 1 minute.
2 Add kumara to frying pan and cook, stirring frequently, for 10 minutes, or until golden. Toss courgette and cauliflower through mixture; stir in vegetable stock, cover and bring to the boil.
3 Reduce heat to low and cook vegetables for 15-20 minutes, or until tender. Add chickpeas and cook for 5 minutes. Stir chopped coriander through mixture; leave to cool slightly. Transfer spiced vegetables and chickpeas to an airtight container and freeze (for up to 1 month).
Make it gluten free: Check stock and ground spices are gluten free.
To reheat: Transfer spiced veges and chickpeas to fridge and leave to thaw for a day (or overnight). Place thawed veges and chickpeas in a shallow microwave-safe dish; cover and microwave on 50% power, stirring every 3 minutes, for 10-12 minutes, or until hot.
To serve: Warm bread. Divide spiced veges and chickpeas among 4 plates; top with coriander sprigs. Serve each dish with half a piece of bread and mango chutney.
Calories 396 cal
Kilojoules 1660 kJ
Total fat 10 g
Saturated fat 2 g
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