Alright, alright, I know what you’re thinking. But honestly this works much better than it really has any right to.
Tonight’s dinner was driven by a combination of those three most important factors: a need to eat at least some vegetables, a head of lettuce in the fridge that is in dire need of using up before it goes off, and having forgotten to buy any other ingredients for dinner.
Lettuce actually works surprisingly well when cooked. It loses most of that “lettucy” flavour, but retains a good crunch through much more cooking than you’d expect.
Ingredients:
- 1 head romaine lettuce
- 150g frozen spinach
- 1 large onion
- 285g tin of sliced mushrooms
- 2 tsp garlic puree / 2 garlic cloves, crushed
- 1 tsp tomato puree
- 2 tsp curry powder
- Dried chilli flakes (to preference)
- 1 tsp Maggi liquid seasoning
- 1 tbsp full fat milk
- Butter for frying
- Salt
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Slice the onion into half rings and stir fry with the sliced mushrooms in the butter over a medium heat until the onions are soft.
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Add the curry powder, garlic and tomato and fry another couple of minutes.
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Shred and add lettuce and the chilli flakes and fry for 5 minutes.
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Thaw and chop the spinach leaves and then add that to the pan, frying for another 5 minutes.
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Mix in the milk, the liquid seasoning, and salt to taste.