Shred’s sweet potato and coconut curry

15 Mar
  • STEP 1

    Heat 1 tbsp olive oil in a large frying pan and add the onion. Fry for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.

  • STEP 2

    Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.

  • STEP 3

    Use the remaining oil to fry the sweet potatoes. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.

  • STEP 4

    Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 3hrs or longer or until the sweet potatoes are tender.

  • STEP 5

    Stir the peanut butter through the curry, season well with salt and pepper and serve with rice and chopped coriander scattered over the top.

15 Mar

For the chilli:

  1. Heat oil in a large pan over medium heat.
  2. Chop onions, mushrooms and peppers then add to the pan with salt and pepper.
  3. Cook and stir for 5 – 10 mins or until softened through.
  4. Add kidney beans, tinned tomato and simmer by reducing the heat to low.
  5. Stir occasionally and remove after approx. 10-15 mins.

Meanwhile, cook your rice in salted boiling water for 10 – 12 mins following the packet instructions.

 

15 Mar
  1. Boil up the sweet potato until soft (roughly 20 mins) skin off
  2. Leave to one side for later
  3. Boil the carrots then add them to the lentils and aubergine along with some diced onion and Worcestershire sauce
  4. Mash the sweet potato, then spread it across the lentil mix in a oven proof deep dish and cook for 30 mins
  5. 10 mins before the pie is cooked add some mozzarella or vegan cheese on top and return to the oven
  6. Serve up with some green vegetables
15 Mar
  1. Add the spaghetti to a pan of boiling water and cook to what the instructions on the pack state
  2. In a frying pan cook the vegetables with chilli and garlic for 5 mins (use fry light)
  3. Then add in the salmon and cook for 5 to 7 mins on each side (longer if you want to crisp up the skin)
  4. Once the salmon is cook leave to one side on a plate
  5. Add the pasta to the frying pan with the vegetables, add in the tomatoes And king prawns
  6. Cook for a further 5 mins
  7. Serve up with the salmon, enjoy!
15 Mar
  1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more soy sauce if needed.

  2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler. Serve with white basmati or jasmine rice.

15 Mar

To make the chilli

  1. Pan fry the onions and peppers with chilli and garlic for 3 mins
  2. Add in the mince and cook until browned
  3. Add in the chopped tomatoes, beef stock and all the spices then stir and simmer for 30 mins
  4. 10 mins before its cooked add in the kidney beans
  5. Serve up on top of a jacket potato
15 Mar
  • STEP 1

    Put the curry powder into a large pan,  then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring occasionally.

  • STEP 2
  •  Peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with coriander leaves.
15 Mar

Method

  1. Boil your eggs for 8 mins (hard boiled)
  2. Leave to one side to cool down
  3. Mix up your salad with light mayo and your cashew nuts
  4. Peel and slice up your eggs
  5. Add them to the salad
  6. Serve up

 

15 Mar

Tasty chicken salad shred style

  1. Cut your chicken in to strips and cook in a frying pan using fry light  for 10 mins
  2. Set to one side and the prep your salad and avocado
  3. Then add your chicken to the salad
  4. Serve up with a light salad dressing or balsamic and enjoy
15 Mar

Using a air tight container layer all the ingredients in small amounts

Start with the oats, then yogurt, fruit,  honey and repeat till you have used it all

Make sure you have mixed the yogurt with the coco powder prior and fridge overnight

Enjoy

11 Nov

Very simple effective tasty high protein lunch.

Simply mix all your salad up and sliced avocado with some hot sauce or light mayo, then serve it with your smoked salmon.