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.
December 4, 2020 / Lyn Jones / 0 Comments
This is so simple to make and so full of flavour from the gently poached chicken, however you can make it vegetarian. Sweet potato noodles are a great vegetable substitute for actual noodles. They’re filling and can be eaten just blanched to al dente or use zoodles or your favourite noodles as well if you’re feeling particularly hungry. Serves 2
Ingredients
4 small sweet potatoes or 2 medium, peeled
1 chicken breast
½ stalk lemon grass, roughly chopped
1 inch piece of ginger, roughly chopped
1 inch piece of galangal, goughly chopped
2 birds eye chillies, roughly chopped
2 x coriander root, well washed
the white ends of 2 spring onions
400mls coconut milk,
400mls chicken stock
1 x baby bok choy, leaves separated and well washed
1 cup snow peas
1 cup kale, roughly chopped
Garnish
1 birdseye chilli, finely sliced
1/3 cup coriander leaves
2x spring onion, green part only finely slices
Start by infusing your broth: add ginger, galangal, chilli, coriander root, and the spring onion ends to a pot along with the coconut milk and stock. Bring to a boil then simmer gently for 15 minutes.
Cut the chicken breast in half and then add to the pot. Simmer for 7 minutes or until the chicken is cooked through. Remove the chicken and set aside to rest for a couple of minutes then slice into 1cm thick slices. Strain the broth and then pour back into the pot.
Meanwhile make your sweet potato noodles using a spiraliser, alternatively you could make ribbon style noodles using a vegetable peeler. add the noodles and cook briefly for 3 minutes. Remove and place in the bottom of two bowls. Add the vegetables to the broth and simmer gently for 2 minutes.. Remove and place on top of the noodles along with your sliced chicken. Pour the broth into the bowls and scatter with chilli, spring onion and coriander.