Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.
2 Chicken Breasts
1 tsp curry powder
1 tsp gram masala
1 tsp Cumin
1/2 tsp turmeric
1 tsp salt
1 chopped onion
1 chopped chilli
2 tsp ginger
1 yellow and 1 red pepper – diced
1 tsp garlic powder or 1 fresh clove
250ml beef stock
1 cup lentils
200ml coconut milk
salt & pepper
- Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.
- Heat a tbsp of oil in a pan and add the chicken to brown.
- Add in the chilli, onion and peppers and cook for a few minutes.
- Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
- Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
- Serve and top with some fresh parsley. Yum!
Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to Locavore in Glasgow, the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.
Red Russian Kale.
Makes 2 Boats
2 x Courgettes – Sliced in half longways
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 chilli – chopped (red or green)
1 small piece of ginger – finely chopped or grated
1/2 tsp turmeric
about 8 strands of kale
small handful of peas and sweetcorn (I used frozen)
Juice of 1 Lemon
1/2 tsp corinader
1 tbsp coconut (dessicated or fresh chopped)
1 tbsp sesame seeds
- Firstly preheat oven to 200 deg.
- Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper.
- Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
- Meanwhile, heat some olive oil in a fry pan.
- Sizzle the cumin and mustard seeds for approx 1-2 mins.
- Then add in the chilli, ginger and turmeric fry for another 2 mins.
- Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.
- Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
- If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.
A Yummy side dish with a little spice, nice and healthy or even a small lunch.
Always wondered what the cauliflower rice would be like and as I’m trying to eat healthier, I said why not give it a go. I have to say it is quite bland on its own, so I jazzed it up a bit.
Makes 2 servings
1 packet of Cauliflower Rice
1/2 tin of tomatoes
1 tin of tuna in spring water (or any you like)
1/2 cup of sweetcorn
1 tbsp soya sauce
1 tsp turmeric powder (classed as a superfood)
1 tsp cumin
1 tsp chilli powder
chopped parsley to serve
- Heat some spray oil in a large wok. Add in the cauli rice then flavour with the turmeric, cumin, chilli and soya sauce, stir to combine.
- Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
- Serve with some fresh parsley. Yummy! and Healthy!
I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!
500g Diced Mutton
1 onion – chopped
50g Yellow Split peas
1 tsp Turmeric
1 tbsp Oil
1 tsp ginger
1 tsp garlic
1 Green Chilli – finely chopped
1 can chopped tomatoes 400g
1 tsp Red Chilli Powder
1 tsp Coriander
1 tsp Gram Masala
1 tsp Cumin
1 tsp Curry Powder
Handful of Kalette Leaves or Spinach
- Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
- Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
- In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
- Then add in the mutton to the pan and brown all over.
- Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
- A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!
I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.
After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.
Goat is a new taste for me and my partner and I would thoroughly recommend it.
1 x Goat Joint (this was 1.1kg) was enough for about 4 people.
2 x onions – red or white (I used 1 of each)
2 cloves of garlic or 1 tbsp granules
1″ ginger root or 1 tbsp ginger paste or granules
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric
1 tbsp gram masala
Juice of 1/2 lemon
2 Green Chillies
Salt & pepper to taste
1 tbsp ground almonds (optional)
4 -6 cloves
- Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.
- Preheat oven to 160 deg.
- Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
- Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.
- Place into a lightly oiled baking tin and cover with tin foil loosely.
- Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!
- I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.
This was inspired by Goats and Greens Blog (https://goatsandgreens.wordpress.com/), I loved the sound of the spices and decided to create for my dinner tonight, I didn’t have the potatoes so I left that out but I have to say it was absolutely delicious.
Here is my version:-
Makes 2 Servings
2 Chicken Breasts – cut into chunks
1 tin tomatoes
1 tbsp Tomato puree
1 white onion – sliced finely
1 Orange pepper – sliced finely
1 tsp Cumin
1tsp Gram Masala
1 tsp Garlic
1 tsp Ginger
1 tsp turmeric
1 chilli – finely chopped
200ml Chicken Stock
Salt & pepper to season
- Put onion into a large pan and fry until golden brown, add in the cumin, gram masala, ginger, turmeric, chilli, pepper and tomato puree, stir through until blended.
- Pour in the tin tomatoes and then add in the chicken, bring to the boil then simmer on a low heat for about 40 mins.
- Serve on a bed of rice (to your choosing), or some lovely crusty bread. I used Camargue Red Rice which was delicious.
Looking in Fridge I had to use the cabbage up but wondered how I could jazz it up! Looked in my spice rack and this is what I put together. Tasty absolutely sensational. This could also work with Cod and Chicken. It is also low in calories and fat….Result!
1/2 Savoy Cabbage – sliced
1 portion Salmon Fillet approx (150g)
1 clove Garlic – crushed
1 tsp Cumin
1/2 white onion – sliced
2 tbsp desiccated coconut
1 tsp curry powder
1 tsp Gram Masala
30g Lentil Sprouts (optional) I had these left over so I just put them in.
- Mix the Gram Masala and Curry Powder together and rub into Salmon
- Heat up a griddle pan with spray oil and place Salmon on to cook through (approx 10 mins)
- Meanwhile, heat a wok to a high heat and cook the garlic and cumin with onion until soft (approx 2 mins)
- Add to the wok the cabbage and coconut, stir through for about 5 mins. If adding the Lentil Sprouts put in 1 min before ready and mix just to heat through.
- Plate the cabbage mix and place the salmon on top. Yum!
Curried Cabbage with Salmon
Servings Per Recipe: 1
Amount Per Serving
- Total Fat: 2.4 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Cholesterol: 106.5 mg
- Sodium: 229.7 mg
- Total Carbs: 14 g
- Dietary Fiber: 4.1 g
- Sugars: 4.5 g
- Protein: 36.9 g