INGREDIENTS:⠀

1 red onion⠀

½ aubergine⠀

200g tempeh⠀

150-300g of prawns (depending on how many you want)⠀

½ courgette⠀

1 red pepper⠀

½ head broccoli⠀

3 handfuls fresh spinach⠀

1 can coconut milk⠀

1 can tinned tomatoes⠀

½ cup dry red split peas (optional – they’ll thicken it up)⠀

2 cups water⠀

2 large tbsps peanut butter⠀

Coconut oil for cooking⠀
⠀
SPICES:⠀

4 cloves garlic (finely chopped)⠀

1 hot chilli (finely chopped)⠀

1 tsp cumin seeds⠀

1 tsp coriander seeds⠀

1 tsp mustard seeds⠀

1 tsp garam masala⠀

1 tsp cumin powder⠀

1 tsp turmeric (powder or freshly grated)⠀

1 tsp ginger (grated)⠀
⠀
METHOD:⠀

1. Chop up all your veg to your desired size.⠀

2. In a large deep pan, fry up the onion until it softens.⠀

3. Meanwhile, use a pestle and mortar to grind up the cumin, coriander and mustard seeds, then mix in the other spices. Add these all to the onion, with the garlic, chilli and ginger (and turmeric if using fresh), and mix together before adding in the aubergine, courgette and pepper.⠀

4. Slice the tempeh into cubes and add to the pan. Stir fry until all the veg has started to soften and the tempeh is turning golden.⠀

5. Add in the coconut milk, tinned tomatoes and split peas and stir thoroughly. Then add the water when the liquid begins to simmer down. ⠀

6. Allow everything to cook for 5 minutes or so before adding the broccoli, prawns and peanut butter and then cooking for another 5-10 minutes.⠀

7. Stir in the fresh spinach just before serving.