This vibrant recipe is packed full of plant points and flavour. Sweet, tangy and hearty! Top with yoghurt for a fresh and delicious gut-nourishing dinner that the whole family can enjoy.
5 + Plant Points
Ingredients
Polenta
- 250g sweetcorn
- 500ml stock (we used chicken stock)
- 100g jarred/tinned chickpeas
- 40ml extra virgin olive oil (EVOO)
- 200g plain yoghurt (we used Bio&Me Original Prebiotic Yoghurt)
- 50g instant quick cool polenta
- ¼ tsp salt
- ¼ black pepper
Ragu
- 200g chopped tomatoes (fresh or tinned)
- 2 tsp tomato purée
- 3 garlic cloves, finely chopped
- 1 white onion, finely chopped
- 2 tbsp chopped fresh herbs (basil, thyme, oregano) or 1 tbsp dried herbs
- 1 tsp extra virgin olive oil (EVOO)
- 1 large aubergine, cubed
- ¼ tsp salt
Method
- Add a splash of olive oil into your frying pan and place over medium heat. Once hot, add onion & garlic. Fry for 2 mins. Add your diced aubergine. Let it cook until soft (10-15 mins). Add chopped tomatoes, tomato purée and salt. Cook for a further 10 mins.
- In the meantime, add your polenta ingredients (excluding the yoghurt) to a blender and blitz until smooth. Add to a saucepan over medium heat and cook down for 10 mins. Add ¾ of your yoghurt and heat for a further 2 mins before serving.
- Serve with a dollop of the remaining yoghurt and a sprinkle of fresh herbs (and dukka if you have it).
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