While we aren’t ready to go totally veg just yet, it’s something that husband and I are slowly gravitating towards. This week, we haven’t eaten any meat and the children haven’t missed it at all.
Green Beans and Bok Choy
500g green beans, topped and tailed
bunch bok choy, washed
2 tomatoes, quartered
pinch fenugreek seeds (methi)
salt to taste
chilli powder to taste
2 tbsp oil
Heat oil to med/high heat and add fenugreek seeds till they become fragrant
Add green beans, bok choy, tomato, chilli powder and salt
Stir and reduced heat to med
We like the veges a bit crunchy but you can keep on stove until cooked through.
Serve as a side, husband had his with eggs and his gluten free bread (which to me oddly has the texture of cake – it’s known as cakebread in our house)