Cabbage, Carrot and Coconut Curry

Light and healthy vegetable curry, made with cabbage, carrot and peas, flavoured with mild spices and creamy coconut. thumb_DSC05264_1024

This recipe is inspired by a curry from Rick Steins India cook book, it is one of my favourite recipes from the book, as it’s a great vegetarian, healthy, weekday dinner, I almost always make enough for two meals and have some for lunch the next day, delicious!

I mainly follow the recipe, but I have adapted it slightly to suit my tastes, I like this with a bit more of a sauce, which is why I use the creamed coconut. I usually just have a big bowl of this on its own, but it’s also really good with some brown rice or chapatti.

This is a great recipe for getting a lots of veg into your diet, I think it probably makes up 3 of your 5 a day, and its really tasty too!

thumb_DSC05262_1024 Variations: you can change any of the vegetables, to suit what you have in the fridge.

Ingredients: serves 2-4

  • 1tsp of mustard seeds
  • 2 cloves of garlic
  • 1 chilli
  • 1 thumb sized piece of ginger
  • 1 large carrot
  • 1tsp of vegetable stock powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 spring pointed cabbage
  • 2 handfuls of frozen peas
  • 1 heaped tbsp of creamed coconut

thumb_DSC05270_1024 To Make:

Finely chop the garlic, ginger and chilli, and slice the carrot into small cubes.

Heat up a few tbsp of vegetable oil in a saute pan, add the mustard seeds and fry until they start to pop, then add the finely chopped chilli, garlic and ginger. Fry for about 30 seconds, then add the carrots to the pan.

Stir in the powdered spices and stock, then add enough water to cover the carrots, and simmer for 10 minutes, until the carrots are just cooked through.

Meanwhile finely chop the cabbage. Once the carrots are cooked add the cabbage to the pan, with the frozen peas and coconut cream, add another splash of water if necessary.

Cook for a further 3-4 minutes until the cabbage is cooked and the coconut has melted into the sauce. Remove from the heat and serve.

Delicious with a mango or chilli chutney.

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Brunch Burritos

Eggs cracked into a spicy Mexican tomato sauce, topped with grated cheese, sour cream and coriander.

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The name of this recipe suggests that it should be eaten as a weekend breakfast, but it is equally suitable for a quick, easy, tasty and healthy (2 of your 5 a day!) weekday dinner.

I came up with this recipe when staying with my mum and dad who keep laying chickens in the back garden. We had a huge surplus of eggs one summer so I came up with this recipe as a way of using the eggs as the centre of a meal.

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Variations: Omit the chorizo for a vegetarian version or serve on a bed of wilted spinach for a healthier option!

Ingredients: Serves 2

  • ½ an Onion
  • 1 Clove of Garlic
  • 1 Chilli
  • 150g Chorizo Sausage (Optional)
  • 1 Red or Yellow Pepper
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tbsp All Purpose Seasoning
  • 1 Can of Chopped Tomatoes
  • 4 Free Range Eggs

To Serve:

  • Grated Cheddar Cheese
  • Sour Cream
  • Fresh Coriander
  • Guacamole
  • Lime Wedges
  • Tortilla Wraps

Fry the onions and Chorizo in a pan until cooked through, then add the finely sliced garlic and chilli.

Finely Slice the pepper and add to the onions, fry for a few more minutes.

Stir in the spices, then add the chopped tomatoes, along with a splash of water and cook for a further 5 minutes until the sauce has thickened and come together, season to taste.

Make a small well in the sauce and crack in an egg, repeat for the other three eggs in quick succession, so that they will all be cooked perfectly at the same time! Simmer for a further 5 minutes until the egg whites are completely cooked but the yolks are still runny. (If you prefer your eggs more cooked, you could put the pan under the grill for a few minutes at this point)

Grate over the cheddar cheese, spoon some soured cream into the pan, and sprinkle over the chopped coriander.

Remove from the heat and serve with warmed tortilla wraps, guacamole and lime wedges.