Eat to Energise and Release Body Fat › Energise Recipe 13
Sabzi
6gAmino acids
34gCarbohydrates
6gFat
220Kilocalories
Ingredients
- 500g seasonal vegetables - choose 1 or 2 from: ridge gourd, bottle gourd, pointed gourd, pumpkin, pound gourd, potato and fenugreek, potato and beans, potato and peas, carrot and cauliflower, or potato and cauliflower
- Gravy
- 2 medium tomatoes
- 1/2 cup chopped coconut
- 1 small green chilli
- 1 tsp grated ginger
- 1 tsp roasted cumin powder
- 1 tsp rock salt
Method
- Choose 1 or 2 seasonal vegetables. Soak in water for about 2 hours to reduce the impact of chemicals in the vegetables.
- Peel and chop the vegetables and place in a clay pot along with some water. Close the lid and let them cook until soft.
- Meanwhile, prepare the gravy. Place all the gravy ingredients in a small blender jar and blend until smooth.
- Switch off the stove and combine the gravy with the vegetables. Cover with the lid and let the gravy cook in the steam in the pot for 10 minutes. Top with lots of chopped coriander and serve.
Tip: Soaking vegetables for 2 hours before cooking reduces pesticide residue. A clay pot is ideal for this recipe as it creates gentle, even heat - but a regular pot works fine.
Highlights: Exceptionally high in vitamin A and vitamin C.
Nutrition is per serving. The figures are estimates, so use them as a guide only.