Sunday, 28 October 2012

Recipe Request

Quorn Chilli

fry a diced red onion, diced carrot, diced red, green and yellow pepper, a pack of finely chopped mixed chillies for 5 minutes
add a pack of quorn mince fry for a few minutes
add 500 ml vegetable stock
season with chilli powder and chilli flakes
Add 2 cartons of chopped tomatoes 400g each and 1 carton of tomato passatta 500g
Add 2 tins of kidney beans 400g each

reduce on the hob then put in slow cooker till time to eat

served with uncle bens express wild rice

Spinach and Lentil Dahl with Aubergine and Tomato (Loved by many)

300g red split lentils
1 aubergine cubed
200 ml reduced fat coconut milk
300g spinach, roughly chopped
650 ml vegetable stock
12 cherry tomatoes
1 25g pack of fresh corriander finely chopped
1 tsp of ground cumin, corriander, turmeric and ginger

for the tarka (spiced oil)
2 tbsp oil
4 shallotts
3 cloves garlic, thinly sliced (I leave garlic out as my husband hates it)
1 tsp finely chopped root ginger ( I use the lazy ginger in a tube)
1/4 tsp chilli powder
 2tsp cumin seeds
1 tsp mustard seeds
1/4 tsp garam masala

Rinse the lentils under cold water until it runs clear.  Tip into a bowl of cold water, cover and leave to soak for 25-30 minutes
Drain the lentils and tip into a pan. Add the coconut milk, stock, aubergine, and spices.  Bring to the boil, cover reduce the heat and simmer for 15-20 minutes, stirring occasionally
Stir in the spinach and tomatoes and cook for 6-8 minutes or until the lentils are soft adding more liquid if necessary
Make the tarka, heat oil in a small pan and put all the ingredients except the garam masala stirring for 3-4 minutes until the shallots are golden. 
Tip into the lentils stir in the garam masala check the seasoning and stir in the coriander.

I make a double batch as it freezes well and coconut milk comes in a 400 ml tin and lentils in a 500 gram bag but I just double up everything else then I don't have odd bits left over.

I serve it with merchant gourmet quinoa

1 comment:

  1. Awwww...thanks a million for sharing your recipes, I look forward to trying them out and future ones too, that's so kind of you.
    It's great that you cook simply as well, I'm inspired!!