I fancied cooking something vegetarian for a change, this tasty one pot dish is quick and easy to prepare and is substantial enough to fill a hole in anyones appetite. It’s only about 170 kCals per portion too.
Serves 4 – Gluten Free*
1 tsp olive oil
1 Red Chilli
2.5 cms Root Ginger, peeled
2 cloves Garlic
1 medium onion, finely diced
3 mixed peppers, diced
1 tbsp Garam Masala
1/2 tsp Turmeric
1 tsp Cumin
1 tbsp Tomato Puree
1 400g tin of Chopped Tomatoes
1 400g tin of Chickpeas, drained
1 bag of Spinach, (200 – 250gms)
Whizz the Garlic, Chilli and Ginger in a blender until it forms a paste, (you can substitute paste versions of these instead and use as directed on the tubes\jar)
Heat the paste and olive oil in a large heavy bottomed pan, until it becomes fragrant and starts to sizzle (be careful not to burn the paste or it will become bitter)
Add the onion and peppers and fry for a few minutes, util the onions start to become translucent)
Add the spices and tomato puree and cook for a few moments
Add the Chickpeas, and Chopped Tomatoes plus a splash of water and simmer for 10 mins.
Add the spinach and cook for a few minutes until it’s wilted, then stir through the curry.
Serve with some plain boiled rice and a Naan or Chapati and enjoy this healthy delight…..
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently
This creamy, hearty yet healthy soup, tantalised the tastebuds of my colleagues when I bought a batch to work for my lunch. at around 200 kcals per portion (without an added dash of cream) it makes a tasty and filling lunch.
Serves 4 – Gluten Free*
1 tbsp olive oil
2 medium brown onions, roughly chopped
1 kg Butternut Squash, peeled, de-seeded and roughly chopped
2.5 cm root ginger, peeled and chopped
1 red chilli, de-seeded and sliced thinly
2 tsp cumin seeds, dry roasted
1/2 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, roughly chopped
1 litre hot vegetable or chicken stock
Heat the olive oil in a large saucepan.
Add the onion, ginger and chilli. Cook on a low to medium heat for 5-10 minutes until the onions are soft.
Add the Butternut squash , ground spices, cumin seeds and garlic and cook for a further 5 minutes until the aromas are released.
Turn up the heat, then add the stock plus a good grind of black pepper and bring to the boil.
Turn down to a simmer and allow to bubble slowly for 30 to 35 mins or until the squash is cooked (press against the side of the pan with the back of a spoon, it should be soft).
Blend to a fine consistency with a stick blender, you might need to add some more hot water if the soup is too thick.
Season to taste, then top with a swirl of single or soured cream (optional).