Fuel Friday

โ€œDaniโ€™s throw togetherโ€


This is my absolute go to when I need to use up the veges in the fridge and one pan! Winning ๐Ÿ‘Š๐Ÿป
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In this weeks special, I added the following ingredients but you can use any veges you have available
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๐Ÿ”บ1 Red onion
๐Ÿ”บ1/2 eggplant diced
๐Ÿ”บ1 carrot diced
๐Ÿ”บ1 large zucchini diced
๐Ÿ”บ1 red capsicum diced
๐Ÿ”บLeft over roast sweet potato or you can use raw (see method)
๐Ÿ”บ2 cloves garlic
๐Ÿ”บ1/2 tsp chilli powder
๐Ÿ”บ1/2 broccoli florets cut small
๐Ÿ”บ1 can chickpeas
๐Ÿ”บ1 can brown lentils
๐Ÿ”บGoats feta (optional)
๐Ÿ”บPesto
๐Ÿ”บCan diced tomatoes
๐Ÿ”บ2 TBS tomato paste
๐Ÿ”บJar passatta
๐Ÿ”บBasil leaves to garnish
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Ha Ha! I didn't realise I used so many things ๐Ÿ™ˆ๐Ÿคทโ€โ™€๏ธ
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You can use less and no need to add both types of lentils/chick peas. Use one if you prefer. Butter beans are also nice.
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Method ๐Ÿง
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๐Ÿ‘‰Dry fry the eggplant in a large pan with no oil and set aside
๐Ÿ‘‰Add rice bran oil and fry onion, carrot, garlic, capsicum until slightly softened. If you are using sweet potato that is uncooked, dice it up small and add in here
๐Ÿ‘‰Add can tomatoes, passatta, tomato paste, chilli powder and simmer for around 10 mins with lid on
๐Ÿ‘‰Add broccoli, zucchini and lentils/beans and simmer with the lid on until vegetables are cooked to your liking
๐Ÿ‘‰Drizzle pesto, crumbled goats feta and basil leaves on top and serve immediately from the pan
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๐Ÿ’๐Ÿผโ€โ™€๏ธIf you have made too much and will keep some for the following day, only add the basil leaves to your individual bowl
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Note - This is also great with a fried or poached egg on top
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Enjoy for breakfast, lunch or dinner really! SOOOO GOOD! ๐Ÿคค๐Ÿคค
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Dani