East meets West with a bolognese style sauce combined with chana curry.
200g greens, boiled
Small red onion, chopped
200g baby chestnut mushrooms, halved
tsp cumin, tsp fenugreek seeds
4 handfuls of hazelnuts
can of chickpeas, drained
2 cans of chopped tomatoes
250ml boiling water
1 tbsp tomato puree
3 tbsp vegan worcestershire sauce
sprig fresh oregano, salt and pepper
200g of your choice of grains (quinoa, couscous, or rice)
Begin by chopping and boiling your greens for 8 – 15minutes in a saucepan. While they are boiling, you can start the curry/bolognese. Chop the red onion, and fry in a little oil, in a large frying pan. Add the cumin and fenugreek. Mix well and allow the onions to brown. Add the nuts, mushrooms and can of chickpeas, and mix with the onion. Add two cans of chopped tomatoes. Add the tomato puree and Worcestershire sauce. Once the greens are cooked, drain, and add to the frying pan. Stir well. Bring to the boil and then simmer for 35 minutes. Cook your grains. With two minutes remaining, add the fresh oregano to the sauce. Serve with grains, salad and tahini.
