First up we make a coconut sambal (a dry indian chutney) by frying off curry leaves, mustard seeds, ginger puree and desiccated coconut. We then make our curried aduki bean mix by cooking them until soft in a spicy, stew-like mixture of cinnamon, chilli flakes, ginger, coriander, turmeric, chopped tomatoes, lime and coriander. The aubergines with are roasted with cumin and blanched green beans.
Great with: A squeeze of lime, fresh coriander, or chopped fresh red chilli. Great for stuffing aubergines, courgettes, peppers. Paleo friendly. Dairy & gluten free.
Did you know: Wild rice is a seed not a grain, so it isn't actually 'rice.'
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).