This recipe came out of desperation for a flavour packed lunch that was quick, easy to make and warming....with only a bunch of veggies left in the fridge by the end of the week this was the perfect way to use them all up!
1/2 onion, finely diced
1 zucchini, finely diced
1/2 - 1 cup mushrooms, finely diced (you can mix it up and add a variety of different mushies)
2 cups, chopped kale
10 almonds, chopped
3 tbsp teff
1 inch piece ginger, finely chopped
1 tsp tamari
1/2 tsp fish sauce
1 tsp coconut aminos
2 garlic cloves
1/2 cup bone broth
2 large cabbage or lettuce leaves
~ Lightly sauté onions, zucchini, mushroom until softened and starting to brown.
~ Add in kale, almonds, ginger and garlic sauté for a few more minutes until kale cooks down.
~ Add the teff and stir through then add in the fish sauce, coconut aminos, tamarind and bone broth.
~ Turn heat down to low and cook, stirring occasionally until the teff slightly swells and softens and the liquid cooks away.
~ Scoop into the cabbage or lettuce leaves, serve with a wedge of lemon and scatter fresh coriander.