Super Easy Veggie Rendang

When you've travelled all over Asia and have enjoyed the food along the way, you just have to learn how to cook.

This veggie dish is super easy to prepare and great for a quick family dinner that's nutricious and tasty.

Ingredients:

2 carrots - peeled and chopped
1 head of cauliflower - cut into florets
a handful of beansprouts
1 head of brocolli - cut into florets
Aprox 10 cherry tomatoes (whole)
half a pumpkin (peeled, chopped)
1 packet of rendang sauce
1 can of coconut milk

Cooking Instructions

1. Peel and chop the pumpkin into cubes, spray with olive oil and roast the pumpkin in an oven at 200 degrees for 15 mins
2. put the brocolli, cauliflower and carrots into the wok and toss in a little bit of olive oil and the rendang mix
3. Turn on the heat and cook for 3 mins stirring continuously.
4. Add the coconut milk and half a can of water
5. Add the cherry tomatoes, stir together and simmer for 10 mins.
6. Add the beansprouts and stir for another minute until the beansprouts go soft.
7. Serve the veggie rendang on a ed of rice with pumpkin on the side.

yummy!

@rachelshief for healthy eating, life coaching and fitness advice