January 21, 2024 / Lyn Jones / 0 Comments
Serves 4
Ingredients
- 2 Tab olive oil
- 1 sprig spring onion, chopped finely
- 2 cloves garlic, minced
- 2 cans (800ml) full-fat coconut cream
- ½ can (200ml) diced tomatoes
- juice of 2 limes
- 1 head cauliflower, cut into florets
- 2 Tab curry powder
- 1 tsp salt
- 1 can (420g) chickpeas
- 60g spinach, chopped finely
- 1 small handful coriander1. In a saucepan, fry spring onion & garlic on med heat until they begin to brown.
2. Add coconut, tomatoes, lime, cauli, curry & salt. Mix well, simmer med heat 20-25 mins.Step 3. Add chickpeas & continue to simmer on medium heat for a further 5 minutes.
4. Add spinach & coriander, simmer a further 1 minute before removing from the heat.
5. Serve as desired, suggest with with rice, coconut yoghurt, lime, spring onions and coriander.
January 18, 2024 / Lyn Jones / 0 Comments
Make dinner easy on yourself with this scrumptious salmon pasta
Serves 4
1/3 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 lemon, zested, juiced
325g spaghetti, broken in half
1 cup frozen peas
1 punnet dill, sprigs picked
300g hot smoked salmon, skin removed, flaked – try using other fish with smoked paprika
60g baby spinach leaves
30cm non-stick frypan
1. Heat 1T oil in pan over medium heat. Add garlic & lemon zest. Cook for 1 minute til fragrant.
2. Add 3c water & the pasta and bring to boil. Reduce to low heat. Simmer, uncovered, for 10 mins, adding peas in the last 2 minutes – or until pasta is almost tender and water almost evaporated.
3. Add lemon juice, dill, salmon, spinach and remaining oil. Toss over low heat for 5 minutes or until heated through. Season with freshly ground black pepper.