Everyone loves a good curry right? Well let us make a healthy and tasty alternative to the traditional takeaway. 🙂
2 mugs of brown rice
A can of chic peas
A large handful of fresh baby leaf spinach
2 white onions
5 cloves garlic
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon cayenne pepper
1 teaspoon mild curry powder
1 can of chopped tomatoes
- Get the rice in a pan and pour over some water. Boil and then simmer for 30 minutes. (Rice always takes AGES.) Drain and plate up.
- In the meantime (like the 30 mins it’s gonna take the rice to cook) chop the onions and garlic and fry in a little oil.
- Add all the spices, salt and a sprinkle of chili flakes to your flavour choice.
- Now drain your chic peas and add to the pan. Mix well with the spices to ensure that they are full coated.
- Next, add your fresh spinach and stir into your curry mixture until it starts to wilt.
- Finally add your can of chopped tomatoes and heat through adding salt if required.
- Serve with fresh coriander and shop brought mango chutney.
Please enjoy responsibly! 😛
This is a leaner version of a creamy chicken salad, especially if you can get reduced fat vegan mayonnaise. I used to really enjoy creamy foods before I went vegan, so it was great news to me that this can be achieved with lower fat, high protein and by not harming any animals. What a result ay?
* Two romaine lettuces.
* Fresh or tinned pineapple cut into triangles.
* Half a jar of reduced fat, egg free mayonnaise. (If you can get garlic mayo, even better.)
* Fresh or dried parsley, chopped finely.
* A large handful of walnuts
* A can of chic peas or 300g of sprouted chic peas.
Rinse the chic peas under the cold tap
Add the mayonniase
Combine together with a spoon or a fork and add in the parsley.
Leave to stand for a few minutes to allow the flavours to mix. In the meantime chop your romaine lettuce using scissors if possible to trim the leaves down to a reasonable size.
Place the lettuce on a plate, then spoon the creamy mixture on top. Now grab your pineapple and walnuts and sprinkle over the top. How easy was that? Dig in!
This dish is brilliant for protein, iron and calcium. I often eat this as a post workout meal You can also make it raw by sprouting the chic peas and not cooking the spinach or red pepper.
- Either a can or 400g of soaked chic peas.
- A whole red bell pepper, chopped.
- A handful of washed baby leaf spinach.
- 1 Tsp. olive oil.
- 1 Tsp of parsley, basil and sea salt.
- Heat chic peas in water for 10 minutes if from a can and 20 minutes if soaked.
- Fry the red pepper and baby leaf spinach in the olive oil for 5/6 minutes.
- Drain the chic peas and mix in with the pepper and spinach.
- Add parsley, basil and sea salt.
- Serve warm or cold for lunch the next day.