Fashion Month Round-Up

Today on the SheerLuxe Show, Georgie Coleridge Cole, Lu Hough & Rhea Cartwright discuss Black History Month – specifically what it means & what we can all do to support it. They also chat all things social media and whether it can help you get through darker times. Later, Lu takes us through her Fashion Month highlights before the panel share their latest finds during one of Georgie's favourite segments, Things We Love.
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Veggie Massamam Curry


Serves 2
Total Time
50 Minutes
2 tbsp of massaman paste
1 aubergine, cut into cubes
2 sweet potatoes, cut into cubes
1 can of coconut milk
280g of tofu, cut into cubes
To Serve
Peanuts, toasted
Step 1

In a large heavy-based pan with a lid, add 1 tbsp of coconut oil and melt. Add the massaman paste and cook for a couple of minutes.

Step 2

Add the cubed aubergine and sweet potato and stir well making sure you coat with the massaman paste. Add the coconut milk and stir. Place the lid onto the pan and cook gently for 30 minutes.

Step 3

When the vegetables are soft, add the tofu and cook for a further 10 minutes.

Step 4

Serve with toasted peanuts, roughly chopped coriander and wedges of lime.

Recipe courtesy of The Conscientious Cook
Follow @theconscientiouscook

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