VERY GREEN CURRY
Life is so much easier when one meal can be shared by the whole family. This is a great one for batch cooking and enjoying together.
MAKES 2 ADULT AND
1 CHILD PORTIONS
3 kaffir lime leaves
2 large handfuls of spinach
25g bunch of coriander, including stems
4 spring onions, roughly chopped 4cm piece of fresh ginger, peeled 2 cloves garlic
400ml tin of coconut milk
1 tbsp coconut oil
2 chicken breasts, sliced into thin pieces
1 large courgette, cut into bite-sized chunks
6 baby sweetcorn, cut into small rounds
200g frozen peas cooked jasmine rice, to serve
Strip out the stems from the lime leaves and discard. Add the leaves to a blender along with the spinach, coriander leaves and stems, spring onions, ginger, garlic and coconut milk. Blend until smooth.
Melt the coconut oil in a large frying pan set over a medium heat. Add the chicken pieces and fry for 3 minutes until cooked through
(check by slicing into one of the larger pieces to make sure the meat is white, with no raw pink bits left).
Add the courgette and corn then cook for a further 3 minutes.
Pour the green sauce into the frying pan along with the peas and heat through for about 5 minutes or until the peas are defrosted and the vegetables have softened a little. Serve with the jasmine rice.
This will keep for two days covered in the fridge.
HHHHHMAKES 8 FALAFELS 400g tin of chickpeas, drained, rinsed and patted dry
1 clove garlic, roughly chopped zest of 1 lemon
100g baby spinach small bunch of coriander 1 tbsp ground cumin 2 tbsp plain flour
1 tbsp olive oil
TO SERVE
Place all the ingredients except the olive oil in a food processor and blitz until fairly smooth. Tip into a bowl and shape into eight small patties.
Heat the olive oil in a nonstick frying pan over a medium heat and fry the falafels for about 3 minutes on each side until lightly browned.
This will keep for up to two days covered in the fridge.
HHH