This is a wonderful vegetarian curry packed with onions, tomatoes and spinach, and loaded with lean proteins by way of chickpeas and lentils. The sesame seeds and cashews add an extra protein hit and a nice crunch. It is delicious served on its own with some wholegrain basmati rice and maybe a little tomato, cucumber […]
Ingredient: sunflower oil
Pea and Potato Curry
This is a really quick and simple curry, which is easy to throw together as a midweek supper or as an accompaniment to a larger feast, from a few store cupboard, fridge and freezer staples. Garlic and fresh ginger keep for quite a while in the fridge, while tinned tomatoes and coconut milk keep forever, […]
Cauliflower and Lentil Curry
This is a beautifully aromatic, gentle dahl which is a big favourite with my eldest as it doesn’t contain any chilli. It is really quick to prepare and makes a really nice accompaniment to a more substantial curry. It also makes a nice light lunch or supper, served in a bowl with some warm wholegrain […]
Chicken Curried in Spicy Tomato Sauce
This recipe comes from my trustee Family Circle Low Fat cookbook. It does involve a fairly lengthy cooking time, so if you are planning to serve it at a dinner party it is best prepared a day or two in advance: like any stew, the flavours develop nicely during the wait. The curry is intended […]
Marinated Salmon Fillets
A delicious alternative to meat for the vegetarian barbecue lover. Can be enjoyed fresh from the flame or as it cools throughout the evening when it flakes in the hand. Marinated Salmon Fillets Print Recipe CourseMain Dish Servings Prep Time 4 fillets 5 minutes Cook Time Passive Time 10-15 minutes 2 hours Servings Prep Time […]