A one-pan dinner with plenty of fresh veggies, fibre, protein and complex carbs? And takes practically no time to throw together, with minimal washing up? This dish ticks all of those boxes and is a great mid-week meal. It’s delicious served hot and any leftovers can be enjoyed as an on-the-go lunch the next day.
We love the kick from the red chilli flakes, but feel free to leave them out if spice is not your thing. A swirl of coconut yoghurt (or any other plant-based yoghurt) to serve adds a cool and creamy note.
