3 leeks, greens removed, sliced
1 small head of cabbage, shredded
1/4 pumpkin, peeled and chopped
4 stalks of celery, chopped
1 aubergine, chopped
1 onion, cut in wedges
1 small onion, finely diced
1 bag of baby potatoes
2 packs of chicken or turkey strips
1-2 tsp curry powder
1 tsp dried rosemary
salt and pepper to taste
coconut oil, for baking/frying
any spices you like
2 tbsp mayonnaise or dairy free yoghurt
If you have time, you can boil 4 or 6 eggs while cooking to have some extra protein snacks ready.
You can always mix and match with any other veg you like, or what is in season.
Preheat the oven to 180 C.
Line a baking tray or oil a large shallow ovenproof dish. Spread the celery, sliced onion, pumpkin in an even layer and sprinkle with salt and pepper, 1 tsp melted coconut oil and any other spices you like.
Meanwhile, heat up a large frying pan and add 1 tsp coconut oil. Once hot, add 2/3 of the shredded cabbage, and sauté until softened a little. Add salt, pepper and 1-2 tsp curry powder and stir. Cook for another 3-5 minutes. Transfer to a heat proof dish to cool down.
When the oven is at temperature, put the tray of veg in the oven and bake for 20 minutes before giving a stir. Cook for another 15-20 minutes, or until the veg is cooked.
Fill a steaming basket with the chopped leeks, put on a pan with boiling water and steam for 10-15 minutes. Set aside in a heat proof dish.
Use the same pot and boil half of the potatoes, chopped in even chunks.
Put the other half of the potatoes in an ovenproof dish, drizzle with oil, salt pepper and rosemary. This dish goes into the oven once the veg is cooked, increase the temperature to 200 C.
Once that is all cooking, heat up the frying pan once again with a bit of oil, and fry off the chicken or meat strips until cooked through.
Mix the leftover shredded cabbage with the chopped onion, some salt and pepper and the mayonnaise or yoghurt for a simple coleslaw. Add some shredded carrot if you like.