Spring is coming but the winter veg is still going strong with leeks leftover, and purple sprouting broccoli enduring the cold weather. This recipe uses tarragon and fenugreek to heighten the savoury taste of the vegetables, with coconut milk creating a smooth, creamy sauce. Leeks and broccoli are a fantastic combination, complementing each other in flavour and texture.
Prep time 30minutes
Serves 3
drizzle of oil
250g leek, sliced
50g spring onion, sliced
Fenugreek, tarragon, salt and pepper
200g purple broccoli, roughly chopped
can of white beans
can of coconut milk
couscous (45g each)
watercress salad
crusty bread
nutritional yeast
Drizzle oil into large frying pan over a medium heat. Add sliced leeks, onion, herbs and spices. After 5 – 10 minutes, add chopped broccoli and fry for a few minutes. Add beans from can. Pour on coconut milk. Bring to boil and simmer for 10 – 15 minutes, until broccoli is cooked through. Serve with watercress drizzled in oil, and couscous. Nutritional yeast optional.
Sarasvati Flow 