Name: Coconut seafood and Asian greens stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 to 4 servings
Cuisine: Main Meals
Ingredients: For the stir-fry: ,Woolworths Easy to Cook seafood mix 360g,Coconut oil, for frying ,baby pak choi, halved lengthways 200g,Tenderstem broccoli tips 125g,salad onions, finely chopped 4,fresh ginger, finely chopped 1t,coconut cream 1 x 400 ml can,fish or vegetable stock 1⁄2cup,fish sauce 1 - 2T,lime, zested and juiced 1,treacle or palm sugar 1⁄2t,lemongrass heart, smashed 1,Basil leaves, a handful (about 20 g) roughly shredded ,Coconut rice, for serving ,For the coconut rice: ,jasmine rice 200g,coconut cream-and-water mixture 1 1⁄2cups

Chilli recipes

Sticky chilli smoked snoek

8 minutes

Aliums

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Asian recipes

Mixed baby veg and tofu vermicelli

15 minutes

Aliums

Garlic-poached salmon with Tenderstem broccoli

15 minutes

Broccoli recipes

Tenderstem Broccoli-and-ricotta pasta bake

20 minutes

Cheese recipes

Fisherman’s pie with cheesy sauce and sweet potato chip crust

45 minutes

Chilli recipes

Yellow vegetable curry

20 minutes

Chilli recipes

Prawn-and-pineapple coconut curry

25 minutes

Cauliflower recipes

Dhal-and-cauliflower curry

40 minutes

Egg recipes

Mujadara

45 minutes

Mujadara

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

250 g brown lentils, briefly soaked and rinsed
3 large onions, peeled, halved and thinly sliced into half-moons
1⁄4 cup olive oil
2 garlic cloves, crushed
200 g basmati rice
1 1⁄2 t ground cumin
1 t ground coriander
1⁄2 t ground allspice
1 cinnamon stick
Sea salt and freshly ground black pepper, to taste
200 g Swiss chard, trimmed, roughly shredded and rinsed

For serving:

Thick Greek yoghurt
Free-range eggs, hard-boiled and halved
Hot sauce

Method

Simmer the lentils in enough water to cover generously for 15 minutes, or until just soft. Drain and set aside.

Fry the onions in the oil in a heavy-based saucepan, stirring fairly often and adding more oil if necessary, for about 15 minutes, or until dark caramel brown.

Remove half the onions, drain on kitchen paper, season with a little salt and keep for garnishing.

Add the garlic to the onions in the pot and a little more oil if necessary. Add the rice and stir for a minute or so. Add the spices until well mixed. Stir in the reserved lentils and 2 1⁄2 cups water. Add 1 t salt and pepper to taste. Bring to a bubble, then reduce the heat and cover. Simmer gently for 15 minutes.

Uncover, add the chard and cover again for 5 minutes, or until the chard is just wilted and the rice tender. Moisten the chard with a little olive oil and check the seasoning.

Turn onto a platter and top with the reserved fried onions. If you like, serve with Greek yoghurt, hardboiled eggs, hot sauce, or all of them.

Cook's note: This is a deliciously comforting Middle Eastern dish. If you don’t mind using an extra pot, deep-fry the onions separately for a crispier result. You could also cook the lentils with the rice – but bear in mind you’ll need more water.

Discover more recipes featuring eggs here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Coconut seafood and Asian greens stir-fry

Smoky corn with spring onion cream cheese and maple syrup

Sticky chilli smoked snoek

Sweet-potato salad with braaied garlic and salsa verde

Mixed baby veg and tofu vermicelli

Garlic-poached salmon with Tenderstem broccoli

Tenderstem Broccoli-and-ricotta pasta bake

Fisherman’s pie with cheesy sauce and sweet potato chip crust

Yellow vegetable curry

Prawn-and-pineapple coconut curry

Dhal-and-cauliflower curry

Mujadara

Mujadara

Ingredients

Method