June 21, 2021 / Lyn Jones / 0 Comments
Ingredients
- 1 whole cauliflower
- 3 garlic cloves
- 10g piece of fresh ginger, peeled
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp curry powder
- 1 whole lemon
- 2 red onions
- 30g cashew nuts
- 30g Blanched almonds
- 400ml coconut milk
- 400g tinned tomatoes, chopped
- 400g chickpeas
- 100g baby spinach leaves
- 1 fresh red chilli (approx. 15g)
- 35ml vegetable oil
- salt and black pepper to taste
- basmati rice (or microwave rice pouches), to serve
- In a wok (or heavy-based saucepan), sauté the onions in the oil for 4 minutes on a low heat.
- Meanwhile peel the onions, cut into halves and thinly slice. Peel and mince the garlic. Grate or finely chop the ginger. Finely chop the chilli along with the seeds.
- Add the nuts to wok and cook for a further minute.
- Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for 1 minute, stirring as you cook.
- Add the coconut milk and the chopped tomatoes to wok, stir in. Grate and juice the lemon. Add the grated lemon rind and juice to the curry sauce.
- Bring the sauce to the boil, season with some salt and plenty of black pepper.
- Cut the cauliflower into eighths and add to the sauce.
- Drain the chickpeas and add to the wok. Gently cook for about 25 minutes until the cauliflower is just cooked and the sauce has thickened.
- Add the spinach leaves, stir through and cook another 5 minutes.
- Garnish with lime wedges, chopped fresh chilli and coriander leaves. Serve alongside cooked basmati rice.
November 19, 2020 / Lyn Jones / 0 Comments
This is colourful, fresh, and satisfying, but won’t weigh you down into a food coma post-lunch. Makes 1 sandwich
INGREDIENTS
1 medium portobello mushroom (at least 3 ounces), scrubbed clean and stem removed
1 tablespoon olive oil
Salt
Freshly ground black pepper
1 teaspoon balsamic vinegar
2 slices sourdough sandwich bread
1 clove garlic, halved lengthwise
2 tablespoons regular or vegan mayonnaise
1/2 cup packed baby spinach leaves
1/3 cup roasted red peppers
If you’d like, scrape the black gills from the underside of the mushroom and discard (they can be bitter). Cut the mushroom into 1/2-inch-thick slices.
Heat the oil in a medium frying pan over medium-high heat until shimmering. Add the mushroom and season with salt and pepper. Cook, moving rarely, until golden-brown all over, 5 to 6 minutes.
Drizzle the vinegar over the mushrooms and stir to combine. Cook until the vinegar is completely absorbed into the mushrooms, about 1 minute. Remove the pan from the heat.
Toast the bread. Rub the cut side of the garlic on one side of each slice of bread. Spread a tablespoon of mayonnaise on each slice of bread.
Place the spinach on one slice of bread, top with the mushrooms, and then the red peppers.
Place the other slice of bread mayonnaise-side down on top of the peppers to close the sandwich. Press down gently on the sandwich to compress and slice in half with a serrated knife before serving.
RECIPE NOTES
Make ahead: If the mushrooms are made ahead, this sandwich can be put together at the last minute with just the aid of the toaster in the office. Pack the spinach and peppers separately. Toast the bread and proceed with assembling the sandwich.