I'm not sure whether you all just really love stir fry, or whether you are really on board with the idea of reducing wasted food and using up all the bits and bobs in your fridge. Feel free to tell me which it is in the comments below - it will really help me target my posts to talk about things people are the most interested in.
Until then I will blindly stumble on, and suggest another easy Use It All Up recipe - and I know it's a good one because I made something very similar at my latest FoodCycle adventure yesterday. It's always like a stamp of approval for using-it-all-up when it is a FoodCycle staple recipe...one of the main points of the charity is to reduce waste so this is clearly a good a way to do that!
As ever with a use-it-all-up-type recipe don't feel that you have to stick to these ingredients, feel free to shove in a whole variety of vegetables - anything that will cook well in a big pot on the hob and then in the oven.
Just a quick caveat...I don't always take the best food photos, but I'm not sure why this is one is quite so shonky. Maybe I was just really, really, ridiculously hungry?!
Oil
1 large onion, diced
3-4 garlic cloves (dependent on size) sliced or crushed
1 chili, sliced
1 tbsp tomato puree
1 large pepper (any colour, or a combo), diced
1/2 butternut squash, peeled and diced
1 aubergine
1/2 courgette if you have it
2 small potatoes, diced the same size as the squash
1 tin of tomatoes
Tsp sugar
Boiling water
Handful french/green beans, topped and tailed
Salt and pepper
Dried herbs (optional)
Preheat your oven to 200 degrees.
Saute the onions in a large oven-proof pan (a casserole dish that can be used on the hob is perfect).
Once the onions are softened, add in the garlic, chili, pepper and tomato puree. Fry these off for around five minutes, but be careful not to burn the garlic or chili. Add in the butternut squash and potato and fry this for a couple of minutes.
Remove all of this from the pan and pop in a bowl. Add a little more oil to the pan, and once heated add in the aubergine and courgette. Fry for around 5 minutes, stirring occasionally and making sure it doesn't stick.
Add the other vegetable mixture back in, along with the tomatoes and sugar. Add in enough boiling water to just cover the vegetables - this will depend on your pan size but around 250ml. Stir in the french/green beans
Season well with salt and pepper, and some dried herbs if you have them.
Pop the lid on, and put the pan in the oven.
Cook in the oven for around 30-40 minutes, or until the squash and potatoes are soft. Give it a stir occasionally, and you can add in more water if needed.
Serve with rice, cous cous or quinoa, a dollop of creme fraiche and some fresh mint or coriander (if you have it - I didn't).
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