It’s the last weekend in November and let’s be honest, December is going to be one busy month. There’s always so much going on this time of the year, I can’t lie, I’m struggling to find the time to do anything at the moment there’s just so much going on. A lot of rich and tasty food is going to be enjoyed next month so this is a lighter option to balance out all the heavier or more decadent meals that we are about to consume. A delicious winter warmer that contains a mild but flavourful kick of a little summin summin that’s not quite a curry but brings those packets of warm hearty flavours.
1 courgette, cut into chunks
2 small chilli’s, roughly chopped
1 medium potato, cut into small chunks
3 garlic cloves, roughly chopped
1/2 tsp medium curry powder
1 can (400g) coconut milk
1 inch piece ginger, grated
1 tbsp olive oil
1 tsp lime juice
In a pan, start by frying the garlic and ginger together in the oil for 1-2 minutes on medium heat.
Add the courgette and potato and cook for 5-7 minutes, stirring ocassionally.
Season with the curry powder, salt and add the chilli and continue frying for a couple more minutes.
Pour in the coconut milk, stir, cover and leave to cook for 10 minutes (or until the potatoes are cooked through.)
Remove from the heat and blitz using a food processor or hand blender. Drizzle over the lime juice, mix and serve.
Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.
1 can gungo peas, drained and rinsed
1 red sweet pepper, deseeded and roughly chopped
1 medium carrot, finely chopped
1 garlic clove, grated
2 tbsp olive oil
2 spring onion, finely chopped
1/4 tsp paprika
1/4 cayenne pepper
2 dsp maple syrup
In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.
Now I am not one to brag but the sauce on this bad boy is just awesome! The trick with this is to leave the chicken to marinate for at least half hour so the flavours in the sauce can infuse, and when cooked keeps the meat really tender.
I added the shallot and vegetable just for added colour and texture, you can mix this up with any other vegetables or just cook the chicken on its own.
2 whole chicken breast fillets, chopped into chunks
1 green pepper, cut into chunks
1 large shallot, cut into chunks
Soaked wooden skewers (soaked so that they don’t burn when grilled)
For the marinade:
1/2 tsp allspice
1/2 tsp ground cinnamon
2 tbsp soy sauce
1 tsp onion granules
1 tsp garlic granules
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp nutmeg
1/2 tsp ground coriander
1/2 tsp ground ginger
1 dessert spoon of light brown sugar
1 tsp maple syrup
1 tbsp olive oil
In a bowl, add all the ingredients from the marinade list and give it a good mix. Add the chicken, cover with cling film and leave to marinate for at least 30 minutes.
Thread the chicken, shallot and vegetables onto the skewers and place on a grill tray.
Grill for 15-20 minutes on medium low heat (or until the chicken is cooked); rotate the skewers every 5 minutes or so.
Best served hot and with grilled vegetables or salad.
One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.
1 can of red kidney beans (drained and rinsed)
1 large carrot
3 cloves of garlic finely chopped
1 sweet pepper, chopped into small chunks
1 small red onion, chopped
1 can of chopped tomatoes
2 large cup mushrooms, slice into chunks
2tbsp olive oil
1/2tsp ground allspice
1tsp ground cayenne pepper
1tsp smoked paprika
1tsp dried oregano
1/2 tsp cumin
Ground black pepper to taste
1tsp sugar (optional)
In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.