LUNCH OR DINNER
Keep it simple and family-friendly
AUTHOR SOPHIE STEEVENS reversed her autoimmune disease naturally through a plantbased diet, and she shares this story of recovery through her Instagram Raw and Free, along with wholesome recipes to inspire others. She is the mother of three young boys and the family happily lives a plant-based lifestyle. With simplicity, nutritious goodness and bold flavours in mind, Sophie shares 100 new, moreish recipes in her second cookbook, Simple Wholefoods.
Plant-based, gluten-free and refined sugar-free, these modern, family-friendly recipes all use ingredients as close to their natural state as possible.
As well as new scrumptious recipes Simple Wholefoods includes invaluable tips to broaden your wholefood, plant-based lifestyle, emphasising how easy it can be to make healthier lifestyle choices for both you and your family.
BOMBAY JACKFRUIT and CRISPY POTATO MINGLE with APPLE, LIME and CORIANDER CHUTNEY
This epic play on Bombay potatoes is quite an extraordinary throw-together meal that can be served hot, straight out of the oven, or cold for a large salad. It encompasses four distinct flavours: sweet, sour, salt and spicy, which, along with numerous textures, morph into a glorious dish for lunch or dinner. The chutney is incredibly refreshing and can either be tossed through the potatoes and jackfruit or served on the side. (I usually toss half of it through and serve the remainder on the side.)
Ingredients
700-800 g baby potatoes, halved (or agria potatoes cut into small cubes) olive or avocado oil (optional) sea salt and cracked pepper, to taste 1 large red onion, finely sliced
1⁄2 tsp cumin seeds
2 x 400g cans young jackfruit, drained and broken into smaller pieces
1 Tbsp mild yellow curry powder
2 1⁄2 Tbsp pure maple syrup
1⁄2 tsp sea salt
1⁄4 tsp ground turmeric
120g spinach leaves, roughly chopped
1⁄4 cup coconut yoghurt, plus extra to serve
1 spring onion, finely sliced, to serve Apple, lime and coriander chutney :
2 cups fresh coriander
1 large granny smith apple
1⁄2 small green chilli (optional) 2 cloves garlic
1 Tbsp chopped fresh ginger 2 Tbsp lime juice
1⁄2 tsp sea salt
Method
Preheat the oven to 180C fan-bake. Line a large baking tray with baking paper.
Bring a saucepan half-filled with water to a boil. Place the potatoes in a colander over the water, cover, and steam for 15 minutes, or until just tender. Transfer to the prepared tray. Lightly drizzle with oil, if using, and season to taste. Bake for 25-30 minutes, or until golden and crispy.
For the chutney, place all the ingredients in a food processor and blend for about 25-30 seconds, or until it becomes a chunky chutney. You may need to stop the food processor, scrape down the sides, then blend again. Set aside.
When the potatoes are about 10 minutes away from being ready, heat a tablespoon of oil, if using, in a large frying pan over medium-high heat. Add the onion and cumin seeds and cook for about 5-7 minutes, stirring frequently, until the onion is soft and fragrant. Add the jackfruit, curry powder, maple syrup, salt and turmeric. Toss to combine and continue to cook for 2 minutes. Add the spinach and cook for a further 1-2 minutes, or until the spinach is just wilted.
Put the potatoes in a large bowl with the jackfruit mixture, coconut yoghurt and half the Apple, lime and coriander chutney, and toss to combine.
To serve, transfer to a serving plate. Sprinkle over the sliced spring onion. Finish with a dollop of coconut yoghurt and serve the remaining chutney on the side.
— Serves 4-6