Is your fridge getting empty and you don’t know what to do? Try this fast dish where you always can change the vegetable for something that´s stored in the fridge.

2 cloves garlic, chopped
1 chopped red onion
1 tsp mustard seeds
4 cloves
2 green chillies, shared
1 pinch of cumin seeds
1 pinch of curry leaves (if available)
1 bunch of green beans
2 tsp rural broth
4 tomatoes
2 cups coconut milk
2 cups water
1/4 head of cabbage into strips.
1 small broccoli
2 cups quinoa

Heat 1 tsp of coconut oil in a pan and add the mustard seeds. When they start to “pop” add in garlic, red onion, cloves, cumin seeds, curry leaves and chilli.
Pour in water and coconut milk in a large pot. Add rustic broth, cabbage, broccoli, tomatoes, green beans and a couple pinches of salt.
Boil for 10 minutes on low heat.
Rinse the quinoa and place it over as a “lid”. Boil on low heat under a lid for 15 minutes until the quinoa is done.


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