Serves 4


1 tin black beans (400g), drained and rinsed

1 red onion, chopped

1/2 green capsicum, chopped

4 slices egg plant, quartered

2 cups red cabbage, shredded

1/2 leek stem, cut into rings

2-3 kale leaves, chopped

1/2 bunch fresh asparagus, sectioned

Corn kernels, from 1 cob

2 slices of fresh pineapple rings, skinned and cubed (about 1 cup)

sprinkle chilli powder

1/2 tsp crushed dry chillies (optional)

1 cup plum sauce


Put little coconut oil in pan and heat. Add onion, capsicum, egg plant, asparagus, leek, red cabbage and stir fry until tender for about 5 -10 minutes depending on your heat. Add black beans, fresh pineapple, kale, chilli powder, crushed chillies and the corn. Lastly add the plum sauce and stir in to serve. Serve on quinoa, brown rice or on a wholegrain tortillas.


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