This is a tasty little dish and so healthy too. I’m always trying to get more fish into my meals (hard when my partner isn’t a fish fan!), but even he loved this one. Result!
Easy to make and full of protein and iron.
Makes 2 portions
1 tsp oil
1 onion, chopped
2 tbsp curry powder
1 tsp ground mixed spice
2 garlic cloves or 1 tsp dried garlic
1 x 400g chopped tomatoes
1 can chickpeas (optional)
100g Spinach (optional)
1 packet of fresh green peas
2 cod fillets
zest of 1 lemon
handful of chopped coriander to serve
- Heat oil in a large pan and cook onion & garlic over a high heat until softened and slightly browned. Stir in the curry powder and mixed spice, mix through.
- Add in the tin tomatoes, chickpeas and green peas with seasoning to taste.
- Cook for about 10 minutes until sauce starts to thicken slightly.
- Add in the cod and cover, continue to cook for another 10 minutes until fish is cooked through.
- Squeeze on the lemon zest and coriander then serve. Yummy!
I served with some curry roasted parnsips and carrots.
Oh Yum…yum…this wee dish was so tasty. Using up my home grown potatoes this little throw together dish was perfect and healthy too.
I made some of my homemade Chapati’s , which went perfectly. Oh…and a wee glass of Chardonnay too! lol!
1 can chickpeas
6 charlotte potatoes, cut into cubes
100g baby Spinach
1 can plum tomatoes
1 tsp cumin
1 onion, chopped finely
1 tsp ginger
1 tsp dried garlic
1 tsp chilli seeds
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp gram masala
1 tsp dried coriander
1 tsp olive oil/fry oil
- Heat the oil in a saute pan, add the onion and cumin fry until the onion is golden. Add the garlic, ginger, chilli’s, coriander, turmeric, gram masala and chilli powder and cook for five minutes.
- Add in the cubed potatoes and fry until potato is slightly browned, season.
- Add in the plum tomatoes, chop up and mix thoroughly.
- Now add in the chickpeas and mix through, simmer for about 20 minutes.
- Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
- Serve with Chapati or some rice.
Having some leftover beetroot and chickpeas in cupboard, it was an easy choice tonight to whip up a wee healthy snack after my gym session.
Makes a good size container – about 12 servings (depending on your serving size of course)
4 fresh beetroot – cooked and chopped
1 can 400g chickpeas – drained
2 tbsp tahini
1 tbsp extra virgin olive oil
2 garlic cloves – finely chopped
1 freshly squeezed lemon juice
2 tsp cumin
- Put everything into a food processor and whip together until blended well.
Serve with some lovely crispbreads, crackers, carrot, celery the list goes on what this goes with.
I love Falafel’s! Having some Beetroot that needed to be used up, I thought I would try it in a Falafel, these were not only a lovely Deep Red in colour but absolutely delicious! The good thing is you can make loads and then freeze them for a quick lunch or dinner during the week.
2 large beetroots – If buying fresh roast them in the oven first.
1 Can of Chickpeas – make sure you drain all the liquid and dry the chickpeas off
1/2 white onion
1 tbsp Roasted Red Pepper Spice
1 tsp Rapeseed oil or olive oil
1 tsp Garlic powder
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp chilli powder or 1/2 red chilli
- Mix everything in a food processor, if mixture is too wet add a little flour.
- With your hands roll into small ball shapes and place onto a greased baking tin.
- Place in a preheated oven 190 deg for 30 mins.
- Finish off in a hot griddle pan turn for a few mins until slightly browned all round.
- I served with goats cheese and chopped walnuts. Yummy!!
For the love of Red! Love it when random ingredients put together turns out delicious!
40g Camargue Red Rice
1 Beetroot – grated
1/4 Avocado – chopped
1/2 tin of Chick Peas
1 tomato – chopped/sliced
Small chunk of Feta Cheese
4 Walnuts – chopped finely
1 tbsp good Olive oil
1 tsp balsamic vinegar
- Cook rice as per instructions on packet (about 30 mins)
- Mix all other ingredients into a bowl, add rice one cooked.
- Mix together olive oil and balsamic vinegar, drizzle on top to flavour.
This is a great lunch, very healthy, full of protein and super tasty.
Well I was Opting for a Spicy Weekend this weekend………………….(naughty…naughty!)……..and this polishes off my Sunday. Delicious and filling Soup with a bit of spice!
1 Sweet Potato
1 tsp ground coriander
4 spring onions
1 red chilli
1 tsp olive oil
Handful of tortilla chips (I used Doritos with a hint of lime)
15g fresh coriander
400g ripe tomatoes
2 gloves of garlic
1 can chickpeas (400g)
Feta cheese for garnish (optional)
- Preheat oven to 200 deg. Wash and peel sweet potato, cut into 1cm cubes.
- Season potatoes with salt, pepper and ground coriander, drizzle with oil and bake for 30 mins.
- Meanwhile, chop the spring onions finely, slice the chilli and coriander, add to a pan with little oil and fry for about 2 mins.
- Crush into the pan the garlic, cut tomatoes into quarters then add in to pot.
- Tip in the chickpeas with juices and top up with 500ml of boiling water, bring to a simmer, cover and cook for 20 mins.
- After 20 mins, remove from heat and mash up the tomatoes. Add in the sweet potato and crush in the tortillas, mix through, season well and serve. Garnish with fresh coriander and feta if chosen. YUMMY!!!
1 400g can of chickpeas
1 chicken breast – cubed
1 white onion – finely chopped
1 red pepper – roasted and chopped
100ml Chicken Stock
1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.
1 level tbsp cumin
1/2 tsp cinnamon
1 tbsp olive oil
2 handfuls of spinach
1. Brown the chicken in the olive oil for 5 mins
2. Add in the chopped onion and fry until brown, then add in chopped pepper
3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through
4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.
5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.
Serve on it’s own or with some rice of your choice. Yum!