I’ve got 2 Cadbury’s Creme Eggs and a packet of Minstrels in the fridge and I’m feeling guilty so thought I’d knock up a healthy veggie curry for lunch that could double up as one of my weekday packed lunches leaving enough sauce to spare to make something quick and spicy for tea in the week – multi tasking food, you see that? What more do you want? Anyway by my wonderful diet logic if I eat one healthy meal that means I can deffo have eaten at least one of those creme eggs by the end of the day, it’s a simple balanced equation right?
This curry is quick and simple to knock up and is pretty much made with store cupboard ingredients, in fact if you don’t have chickpeas, a tin of beans, some lentils or whatever veggies you have lurking about in your fridge would all make welcome additions to this spicy sauce.
So here we go…
Serves 2 with left over sauce for another meal in the week
- 2 onions, finely chopped
- 1 tin of chopped tomatoes
- 2 heaped teaspoons of medium curry powder
- 1 heaped teaspoon of garam masala
- 3 fat cloves of garlic, finely chopped
- a thumb sized piece of ginger, finely chopped
- A dessert spoonful of mango chutney
- 1 tin of coconut milk (I used half fat – cus this is like diet food innit)
- 1 tin of chickpeas
Soften the onions in a pot with a tablespoon of oil until translucent, add the ginger and garlic and fry for a minute or two. Add the spices and let them fry for a further minute then add the tomatoes and let it bubble down for about 5 minutes, stirring now and then to prevent it from catching. Add the chutney, salt and coconut milk, then blitz with a hand blender (or in a machine), return to the heat and bring to the simmer. This is where you can now syphon off half the sauce and stash in the fridge or freezer until a later date. Now add the drained and rinsed chick peas to the pot. Simmer the chickpeas for a further couple of minutes until everything is heated through then serve. I served mine with a gluten free pitta for lunch and I’ll be having the other portion for lunch on Monday with a bit of tonight’s left over roast chicken dinner stirred in, I love a bit of leftovers don’t you?
I had a fillet of sea bream and a handful of samphire left over from yesterday’s dish so I decided to make a little lunch Thai style. This is another super simple recipe that was delicious.
A fillet of sea bream
A handful of samphire
A small handful of dried flat rice noodles
Thai green curry paste (this was a quick lunch, so I used shop bought and tinkered with it)
A teaspoon of palm sugar
A sprinkle of fish sauce
A good squeeze or two of lemon (lime would be better, I didn’t have any)
Half a tin of coconut milk
A little oil for frying
Soak the noodles and the samphire in boiled water, every noodle is different but I like to do this and then repeat with freshly boiled water after a couple of minutes to ensure the noodles are softened. Leave these to soak.
Make the sauce first, fry about 3 teaspoonfuls of green curry paste in a little oil for about a minute, then add coconut milk, simmer gently for a couple of minutes, taste, then add the fish sauce, lemon/lime juice, palm sugar to taste. (I always find I have to tinker with the shop bought pastes in order to get a brighter more authentic flavour) Set the sauce aside.
Heat a frying pan until hot. Coat your fish in oil. Place fish skin side down in pan and hold for a minute or so to ensure the fish cooks flat and the skin goes crisp. Fry skin side for 2/3 min then flip for a min or so depending on size of fillet. Place fish to one side. Add sauce to pan (you might not need all of it) then add noodles and samphire, simmer briefly so everything is hot and coated in the green curry sauce. Pour noodle and samphire mix into shallow serving bowl and top with fish. If you want to be really fancy sprinkle a little chopped coriander on the top and shout ‘da da!’ when you present the finished dish to it’s diner (this may involve talking to yourself).
This is a super quick supper dish, sweet potatoes spiced with Carribean curry and tempered with creamy coconut milk. Just as yummy on a bright sunny day like today as in the deep dark winter. It’s really simple to make, have a go…
2 medium sweet potatoes, peeled and cut into about 1cm ish cubes
1 onion, chopped
A dessert spoon of Carribean or Jamaican curry powder
Half a tin of coconut milk ( i used half fat)
2 teaspoons of veg bouillon or a veg stock cube
About 1/2 a pint of boiling water, add more to thin if needed
Salt and pepper
Soften the onions. Add curry powder and fry for a min then add chopped sweet potato. Pour in coconut milk and boiling water to cover, add bouillon or stock cube and simmer for 10 min or until the sweet potato is tender. Whizz with a hand blender, season genourously and add extra water to thin to desired consistency. Maybe a little cheeky swirl of cream seeing as I was so healthy using the half fat cocounut milk and all and done!
Still got loads of curry paste in the fridge!