Ingredients
2tbsp / 30ml vegetable oil
1 large onion, cut into wedge shaped slices
1 red cabbage, core removed and finely shredded
10oz / 275g open cup mushrooms, sliced
1 courgette, sliced
7oz / 175g can sweekorn kernels, drained
12oz / 350g can whole peeled chestnuts
2tbsp / 30ml fresh coriander, chopped
salt and pepper
Method
1. Heat oil in a large frying pan.
2. Add onion and red cabbage, cover and cook over a gentle heat for
about 8 minutes, stirring occasionally.
3. Add mushrooms and courgette, recover and cook for 5 minutes.
4. Add remaining ingredients and cook for about 3 minutes.
5. Serve immediately with rice.
Note:
Suitable for vegans
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