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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Fake-Out Satay Chicken Skewers, served with a Peanut Dipping Sauce and Stir Fried Noodles

Grilled Chicken Skewers, Smothered in a Spicy Satay Marinade, Served With a Sweet Peanuty Dipping Sauce, and Stir Fried Noodles.

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Satay chicken skewers are always my starter of choice when I go out for a Thai meal or get a take away, so I just had to try and re-create them at home! However, I have made them into a main meal by serving them with noodles.

This is surprisingly easy to make, so can definitely be served as an exciting weekday dinner, but also looks and tastes good enough to be served as a weekend treat!

 

Variations: Use vegetables or tofu in the skewers for a vegetarian version, or serve with a Thai spicy vegetable salad rather than noodles to make this a healthier option!

Ingredients: Serves 2

For the Skewers:

  • 400g Chicken Thighs
  • 1 Thai Chilli (Depending on how spicy you like it!)
  • 2 Cloves of Garlic
  • 1 Piece of Ginger
  • 1 Stalk of Lemongrass
  • ½ an Onion
  • 2tbsp Fish Sauce
  • 1tbsp Honey
  • 2tbsp Lime Juice
  • 1tsp Turmeric
  • 1tsp Ground Coriander
  • 1tbsp Vegetable Oil

Satay Dipping Sauce:

  • 2tbsp of the Satay Marinade
  • 160ml Coconut Cream
  • 2tbsp Peanut Butter
  • 1tbsp Fish Sauce
  • 1tbsp Lime Juice
  • 1tsp Honey

Noodles:

  • 150g Fine Egg Noodles
  • 1 Pepper
  • Hand full of Sugar Snap Peas and Baby Sweet Corn
  • 1tbsp Satay Dipping Sauce
  • 1tsp of Sesame Oil

To Serve:

  • Sesame Seeds
  • Lime Wedges
  • Fresh Coriander

To Make:

Chicken Skewers:

Blend all the ingredients for the marinade in a small blender, reserve 2tbsp for the Satay Dipping sauce

Slice the chicken thighs into strips and soak in the satay marinade

Thread the chicken onto skewers length ways and grill for around 4 minutes either side, or until the chicken has started to colour

The Satay Dipping Sauce:

Fry the marinade in a pan for 2 minutes.

Add the coconut milk and peanut butter to the pan and mix until fully incorporated.

Simmer for a few minutes, then add the lime juice, fish sauce and honey. Taste the sauce at this point and adjust if necessary!

Spoon into a small ramekin to serve, reserving 1tbsp for the noodles.

The Noodles:

Cook the noodles according to the packet instructions.

Meanwhile stir-fry the vegetables for a few minutes until cooked though, then add the satay sauce.

Transfer to noodles to the pan and stir until the vegetables are evenly distributed, and the noodles are coated in the sauce.

Transfer to a bowl to serve and sprinkle over some sesame seeds and chopped coriander.

To Serve: 

Sprinkle sesame seeds and chopped coriander over the skewers and noodles.

Serve up two skewers, 1 large spoonful of satay sauce and a generous serving of noodles. Eat and enjoy!

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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.