This is a recipe that I came across through a friend and it is dead easy to make as it only involves 1 pan. You can not go wrong with this plus it is extremely tasty and suitable for vegetarians as well.
- 1 tbsp oil
- 1 onion, roughly chopped
- 1 large potato, chopped into small chunks
- 1 aubergine, trimmed and chopped into chunks
- 250g button mushrooms
- 2-4 tbsp curry paste (depending on how hot you like it)
- 150ml vegetable stock
- 400ml can reduced-fat coconut milk
- chopped coriander, to serve
1. Put the oil in a large saucepan and add the onion and potato and gently cook for about 5 mins until the potatoes and onions are starting to soften.
2. Add the aubergine and mushrooms and continue to cook for a few more minutes.
3. Start to stir in the curry paste and add the stock and coconut milk. Then turn up the heat and bring to a simmer for around 10 minutes or until the potato is cooked through and tender.
4. Once all cooked stir through the coriander and then enjoy.
The curry works great with rice or naan bread. To be extra healthy use brown rice. Enjoy Janet Lefton
If you enjoy Caribbean food then this is the recipe for you. Lovely spicy jerk chicken with flavoursome rice and peas perfect for summer or winter.
- 1 tbsp Spicentice Jamaican Jerk Chicken spice mix, from Asda, Budgens and selected Sainsbury’s
- 150g full-fat Greek yogurt
- 4 free-range skin-on chicken thighs
- 250ml coconut milk
- Kidney beans
- 180g long grain or basmati rice
- Small bunch of fresh coriander, leaves roughly chopped
- 1 tbsp Very Lazy Red Chillies, or similar
- Mango chutney to serve
- Preheat the oven to 200°C/fan180°C/gas 6 and heat a lightly oiled griddle pan. Stir the jerk spice mix into the yogurt in a bowl, then season. Add the chicken and turn to coat generously. Griddle the chicken for 5 minutes on each side until nicely charred. Transfer to a foil-lined baking tray and roast for 15 minutes or until cooked.
- Meanwhile, pour the coconut milk into a pan, then add 160ml cold water and the rice and kidney beans. Bring to the boil, then cover and simmer for 10 minutes. Turn off the heat and set aside, covered, for 5 minutes until the rice is tender.
- Stir through the coriander, then season to taste. Divide between bowls and scatter over the chilli. Top with the chicken, with mango chutney on the side.
Enjoy Janet Lefton