Stay home and eat Ruby Murray

Coriander rice:
• 4 mugs of boiling water
• 2 mugs of brown rice
• Pinch of natural pink sea salt
• Coriander Stalks

1. Ensure that you wash your rice before cooking.
2. To begin place your two mugs of boiling water and brown rice into a medium saucepan, then add your pinch of natural pink sea salt along with your coriander stalks
3. The method is called the absorption method, which means that you don’t have to drain any of the water out of your rice. The coriander stalks helps to perfume the rice lightly throughout.
4. Remove the lid and allow the rice to steam gently once the rice is ready it should be al dente with a little bite to it, to finish the rice chiffonade your coriander leaves and stir through the coriander leaves.

Sautéed Red Cabbage with yellow mustard seeds:
• 2 heaped tablespoons of yellow mustard seeds
• Drizzle of olive oil
• ½ a red cabbage chiffonade
• 1 lemon Zest
• 1 lemon Juice

1. In a medium saucepan add a drizzle of olive oil, then add your yellow mustard seeds allow them to pop and burst releasing their flavours and aromas.
2. Next add your chiffonaded red cabbage with a pinch of natural sea salt to lay a base of seasoning, as this helps to release some of the cabbages liquid.
3. Once the cabbage has softened and become al dente, add a touch of water to begin to lightly steam and cook your red cabbage till it becomes al dente.
4. To finish add your lemon zest and juice to season.
5. This cabbage dish is perfect to complement the curry and coriander rice as it is great carried of flavour.

Roasted broccoli and cauliflower vegan curry:
• 1 large onion (peeled and finely sliced)
• 2 banana shallots (peeled and finely sliced)
• 4 garlic cloves (crushed and peeled)
• A drizzle of olive oil
• Pink natural sea salt
• Leek Tops (finely sliced)
• Broc stalks (finely sliced)

Spices:
• 1 and ½ teaspoons of ground turmeric
• 2 teaspoons of medium curry powder
• 1 teaspoon of yellow mustard seeds

• 8 beef tomatoes (cut into quarters)
• 2 heads of broccoli (cut into florets, roasted and charred)
• 1 large head of cauliflower (cut into florets, roasted and charred)

Dried goods:

• 1 can of cannelloni beans drained and washed
• 1 can of green lentils drained and washed

Method:

1. To begin prep your cauliflower and broccoli into florets and place into a pre-heated oven at 180 degree, drizzle with a little olive oil and a pinch of sea salt.
2. Next in a medium saucepan add a drizzle of olive oil, once the pan has come up to temperature add your sliced onions, shallots and garlic to the oil. Alongwith a pinch of sea salt.
3. Once the onion base is soft and see through, add your yellow mustard seeds, curry powder and turmeric, ensure that you cook the spices out, as they can taste bitter.
4. Once the spices are all cooked out add your leek tops and broccoli stalk ensure that you cook the leek and broccoli stalk until al dente.
5. Next to remove the cooked on flavour add your quartered tomatoes and allow them to cook down as they help to remove and deglaze the bottom of the pan, as this helps to impart another level of flavour.
6. Increase the temperature a little and allow the tomatoes to gently cook and split.
7. Check on your cauliflower and broccoli by roasting the cauliflower and broccoli with a little olive oil as this helps to give the vegetables a light nutty flavour.
8. To finish your curry add your lentils and cannelloni beans to the curry as the curry is nearly ready and the beans are already cooked, allow the pulses to warm through along with your charred cauliflower and broccoli florets.
9. To finish the curry add your trimmed green beans as they only take a couple of minutes to cook through, add your beans to your curry and allow the green beans to cook through.
10. Cook the beans till they are al dente.

Serve along side your coriander rice and braised red yellow mustard seed cabbage, this is a great meal to prepare in advance as you can freeze and pack this curry away.