A big wok full of comforting goodness! Even the colours have an ol’ autumnal hue. Seitan, hazelnut, aduki beans, carrots and cabbage in a chilli and garlic coconut sauce with wild rice.
Boil the carrots and finely chopped cabbage in a pot. Fry off the seitan, hazelnuts and aduki beans,garlic and chilli flakes in a drop of oil. Add the drained carrots and cabbage. Add a tin of coconut milk, generous pinch of salt, pepper and 1-2 tablespoon of coconut sugar or agave. Boil and reduce to a simmer. Leave it cook away for as long as you can until all the flavours are soaked up.
For the rice. Any rice will do I just fancied some wild wild rice It takes twice as long to cook as it’s friend basmati but is loaded with nutrients and looks pretty too. I was too hungry to contemplate fancy plating up with this dish so I just popped it into two bowls and devoured. Simple, nutritious and delicious.