I don’t really know what a ‘spirali’ is, and Google lends no assistance in finding its definition, but that’s what this dish is called in Slimming World’s Green Recipes cookbook. I don’t usually cook from ‘diet’ cookbooks, but I received this one from Maggi when she was a Slimming World consultant. It is pretty much a strictly vegetarian cookbook without being a ‘vegetarian’ cookbook. I wonder if that’s because a dieting meat-eater’s mind will go, ‘NO!’ if you tell her/him that s/he must start eating vegetarian food to get healthy.
Anyway, I digress.
The recipe in the cookbook looks and sounds really odd. It shouldn’t taste good, you see. The flavour combinations are so bizarre. You read the ingredients and think, ‘Where does the flavour come from?’ And you are then blown away by just how tasty the recipe is. And then you’re blown away by just how healthy the recipe is while still managing to be really tasty. And then you’ve added a new recipe to your arsenal of fall-back meals that are easy, cheap and healthy.
It ends up looking like slop, but it tastes wonderful.
- 2 medium- to large-sized sweet potatoes
- 1 small head of broccoli
- 7-ounces tomato passata
- 6 spring onions
- 2 cloves garlic
- 1/4-inch ginger
- 1tsp vegetable oil
- salt and pepper
Step one: Chop up sweet potatoes (roughly) and chuck them in some salted boiling water for 20 minutes. Drain and set aside
Step two: Chop your broccoli head into big spears and chuck them in some other salted boiling water for 5 minutes. Drain and set aside.
Step three: Heat vegetable oil in a pot and stir fry minced ginger and garlic and spring onions (cut into 1-inch pieces) for 3 minutes.
Step four: Chuck in the sweet potatoes, broccoli and passata. Add salt and pepper to taste. Stir everything up so that the sweet potatoes break up and go all messy and mushy. Make sure passata gets stirred through. Cook until everything is warm (if you didn’t time steps one and two to end about the time you embarked on step three).
Step five: Serve sloppily.
(Yields 2 large servings)
This recipe, although filled with veggies and no protein source and no grain, keeps me well full for several hours. The original receipe called for skinning the potatoes, but a) I can’t be bothered with that and b) if I leave them on it means more fiber. It truly is a great little dinner. Make sure you go easy on the ginger, though!