This lasagne is something I make quite often, in particular when I have vegetables such as spinach, zucchini or kale that are beginning to look a little tired. There are so many vegetables you can use in this recipe – broccoli, cauliflower, eggplant, mushrooms, even peas – whatever takes your fancy, is easy to layer and pairs well with tomato and cheese.
These patties are delicious and satisfying every single time – Whether pan-fried or cooked on the BBQ, and whether served with a simple salad or an array of steamed or sautéed veggies (such as peas, asparagus or green beans) and roasted spuds or sweet potato chips. They’re also nice when cold. I’ve thrown leftover cooked patty into a wrap with slices of avocado, hummus, cucumber and lettuce, plus a squeeze of lemon. YUM.
There’s so much goodness in a spicy, vegetable and plant protein filled curry. By plant protein I mean plant foods that provide a wonderful source of protein such as beans (kidney, borlotti, cannellini..), lentils, chickpeas, nuts, seeds, other pulses for example split peas and certain grains such as quinoa and buckwheat. While including these things isn’t a must, they do provide lovely texture, flavour, nourishment and heartiness to a curry so are a really nice addition.