Michelle's FreeFrom Butternut squash with ginger, aubergines and okra with brown rice risotto
Corn, dairy, egg, gluten, lactose, nut, soya & wheat free
This is a brilliantly colourful and really delicious dish – the okra, aubergine/egg plant and okra/ladies’ fingers making it very unctuous and soft; the raw fennel and pine nuts just adding texture.
5 tbsp olive oil
Heat the oil in a wide pan, add the garlic and ginger and fry gently for a few minutes, then add the okra/ladies’ fingers, the herbs and the aubergine/egg plant and continue to cook fairly briskly until they ar starting to colour and soften.
Serves 4– 6 depending on whether as a vegetable or a main course
Per portion - 4
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