400g Chick Peas (cooked) 1 large Butternut squash peeled and chopped 250g Purslane greens 2 tbs Grapeseed oil 2 medium red onions chopped Pinch of sea salt Pinch of cayenne pepper Knob of fresh crushed ginger 1 tablespoon of turmeric 1 tablespoon of Curry leaves ½ teaspoon of allspice 3 whole cloves 200 ml coconut milk Spring water (PH 7) to add when needed Wild rice to serve
1. Heat oil 2. Heat 2 tablespoons of oil in a large saucepan over a medium heat. 3. Sauté onions until browned then add cayenne pepper and salt. 4. Add turmeric and mix for 30 seconds before adding allspice followed by curry leaves and whole cloves. 5. Mix in cooked chick peas and coat with all ingredients in the pan before adding butternut squash. 6. Add spring water to the pan covering just above all ingredients. 7. Bring to the boil then lover heat to a simmer, add ginger and cook for 10 mins. 8. Sir in coconut milk and purslane, and serve with wild rice.
Purslane nutrition facts
Soft, succulent purslane leaves have more omega-3 fatty acids than in some of the fish oils. If you are a vegetarian and pledge to avoid all forms of animal products, then here is the answer! Go for this healthy dark-green leafy vegetable and soon you will forget fish!