Chick Pea Masala Quinoa and Spinach

11 Feb

Serves 2-3

On dishes like this I work in American cup sizes because it works out as 1 cup of quinoa and two cups of water for the perfect cooking result, meaning you are not left with mush! Measuring cups are really cheap and widely available.

This dish can be eaten hot or cold as a main meal or a side dish. Half the quantities of powders for a less spicy dish.

It would work to add grated carrots, peppers or chilli peppers (at the same time as the onions), experiment!

Chick peas could be substituted for frozen peas or even sweetcorn as another option.

 

 

  • 1 cup of quinoa
  • 230g (drained weight) carton of precooked chick peas (or prepare own in advance)
  • 1 fresh onion diced  or 6 tablespoons of diced frozen onions
  • Handful of fresh or frozen spinach
  • 3 melted tablespoons of coconut oil (more or less if you wish, just make sure the dish doesn’t dry out)
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of hot/mild chilli powder
  • 1/2teaspoon of turmeric
  • 1/2 teaspoon garam masala
  • 2 cups of water

 

Wash and rinse quinoa, then add to a frying pan with no oil and fry on a low heat until it dries out and turns golden brown. Place quinoa in a bowl and leave to one side.

Add the coconut oil to the same frying pan and heat. Add cumin seeds and on a low heat fry them for around a minute.

Add the diced onions (fresh or frozen) and fry for a further minute on low heat. Next add ground coriander, ground cumin, turmeric and chilli powder. Stir thoroughly.

Add the golden quinoa to the onions, followed by 2 cups of water. Stir and bring to the boil for about 10 seconds.

Turn to low heat to simmer until half the water is absorbed.

Add the precooked chick peas and garam masala powder, stir and keep on low heat until all water is absorbed. Be careful not to let it burn.

In the last couple of minutes of cooking add in a handful of fresh spinach, stir together and leave until wilted.

Stir and serve.

 

 

Cauliflower Masala

31 Jan
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Cauliflower Masala Serves 2-4

Ingredients:

  • 1 Onion (diced)
  • 1/2 head of Cauliflower (Cut into 1/2 inch florets)
  • 1 or 2 Potatoes (Depending on size, cut into strips like chips)
  • 2 tablespoon of Coconut Oil
  • 1 teaspoon of Cumin Seeds
  • 1 teaspoon of Ground Cumin
  • 1 teaspoon of Ground Coriander
  • 1/2 teaspoon of Turmeric
  • 1/2 teaspoon Garam Masala
  • 2 Fresh Tomatoes (cut into quarters)
  • 6 Oz of warm Water
  • 100g Frozen Peas
  • 2 Fresh Green Chillies (cut lengthways and sliced into strips)
  • Bunch of fresh coriander leaves

 

Heat oil in a large frying pan and add cumin seeds until they start to pop.

Add the diced onion and fry for 2-3 minutes until soft.

Add the turmeric, ground cumin, chilli powder and ground coriander and stir fry for 2 minutes.

Add the chopped tomatoes cut into quarters and fry for 2 minutes while stirring.

Next add the water and potatoes. Bring to the boil and reduce heat to simmer for 8 minutes until the potatoes start to turn soft.

Add the cauliflower, cover the pan and simmer for about 10 minutes.

KEEP THE FOOD SIMMERING ON A LOW HEAT AND COVERED. CHECK THE LIQUID DOES NOT DRY UP.

Stir in the peas and chillies and simmer for another 5 minutes. Making sure the liquid does not dry up but all vegetables are soft.

Remove from the heat and stir in fresh coriander leaves and serve.

 

 

 

Butternut Squash Curry

12 Sep

Serves two large meals or four smaller. Refrigerate or freeze any left over.

Ingredients:

  • 1 Butternut squash
  • 400ml coconut milk (canned)
  • 2 tbsp. tomato puree
  • 2 tbsp. ground almonds
  • 2 tsps Garam masala
  • 2 tsps. Cumin
  • 2 tsps Turmeric
  • 1 chopped onion
  • 2 cloves of garlic finely chopped
  • 1 tbsp. coconut oil

 

Make  3 cuts in the butternut squash each side to the centre and bake in the oven at 220 degrees for around 90 minutes or until tender inside.

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While the butternut squash is cooking you can begin the sauce.

Place all remaining ingredients EXCEPT THE GARLIC AND COCONUT OIL into a blender (or use a hand blender) and blend until smooth.

Place in a bowl, cover and wait for the butternut squash to cook.

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Cut open the squash and slice into cubes. Cut the ends of, slice in half length ways, discard or seeds.

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Add coconut oil to pan and fry the garlic lightly for two minutes.

Add the butternut squash and sauce and simmer for around 15 minutes on the lowest heat. Be careful the mixture doesn’t dry out.

 

Serve with brown rice or side dish of your choice.

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This recipe can be used with other ingredients instead of the butternut squash. Be creative!

If there is some leftover refrigerate or freeze.

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Chick Pea Curry

15 Aug

Ingredients:

  • 380g of cooked chick peas in a carton. After draining juice you are left with 250g of chick peas but you can use the juice for something else.
  • 2 Tins of chopped tomatoes
  • Chopped garlic and chilli (optional amount to taste)
  • Chopped vegetables (here I have used courgette and red onion but peppers, mushrooms, aubergine and other vegetables can be used)
  • Curry Powder (I used one large tablespoon of Tikka curry powder but vary to suit your taste)
  • Coconut Oil (you could use olive oil also)
  • Coriander leaves for garnish (optional)

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Add oil to the pan and when heated add the chilli and garlic. Fry for 2 minutes. Then add the chick peas and fry for another 2-3 minutes on a low heat.

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Add chopped vegetables and fry for a further 15- 20 minutes on a low heat. I occasionally turn the heat to full and stir then reduce heat again. Cook until vegetable are tender.

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Pour over the tinned tomatoes and curry powder and stir well.

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Allow to simmer on a low heat for around 10 minutes. You can allow the curry to sit in the pan for another 10 minutes to cool down before serving.

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This makes three large portions or four smaller portions.

Serve with brown rice, quinoa, jacket potato (sweet or white) and with a large salad too.

Garnish with coriander leaves if you have them and enjoy.

 

 

 

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