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
makes 6
Ingredients
5 eggs
⅓ cup milk
1 bunch broccolini, chopped into 3cm pieces
2 spring onions, chopped
1 zucchini, shredded
100g cherry tomatoes, halved
½ bunch dill, leaves picked
50g marinated feta, crumbled
1. Place eggs & milk in a medium jug and whisk to combine. Season and set aside.
2. Add broccolini, spring onions, zucchini & cherry tomatoes in a medium bowl: toss to combine.
3. Lightly spray 6 silicon muffin moulds with oil. Divide mixture between moulds. Pour over egg mixture and top with feta & dill.
4. Microwave for 4-5 minutes or until cooked.
NOTES:
Alternate is to garnish with dill after they are cooked as it then won’t wilt as much.
You might have to make several batches: the middle ones tend to cook in different directions, so ensure you have extra ingredients to make a few back ups.