Three Simple Meals
Tikka Masala is a rich, tomato based curry with overtones of coconut. This is a great dish to make on a Sunday night, saving any unnecessary prep time on the hardest day of the working week. We recommend using boiled new potatoes and roast cauliflower.
Boil some new potatoes and leave to cool; if you have potatoes with your Sunday lunch then simply save some for using in this dish! Drizzle a little oil onto the cauliflower roast in the oven on high for 15 minutes, until lightly charred. Empty the contents of the Tikka Curry Pack into a large pan with 300ml water, chopped tomatoes and coconut cream (if you want to be healthier, substitute coconut cream with yoghurt).Simmer until the coconut dissolves (this can take up to 20 minutes). Add your roasted cauliflower and potatoes, leave to simmer for around 10 minutes. Add green beans for around 5 minutes before serving (you want them crunchy!). Serve with yoghurt or double cream (optional) and garnish with fresh coriander and roasted almond flakes.
Normally, I would suggest adding a side dish, just for a touch of colour and variety, but it’s Monday, so serve with Previn's Chapatis; or if you do have a spare 10 minutes, why not make your own chapatis? They are so simple to make and they taste amazing!
This is a lightly spiced dish bursting with bright, fresh flavours. Adding your onions near the end of cooking gives a crisp zing to the dish. If you do decide to take our suggestion and use coley make the sauce the night before then add the fish, just before serving. Empty the contents of the pack into a pan with 400ml water (this makes for a slightly thinner sauce). Simmer for 5 minutes. Cut 700g of coley (or other firm white fish) into large chunks. Add your fish, 4 chopped tomatoes and 2 white onions, sliced to the sauce and cook gently for 6-8 minutes until the fish is cooked. Adjust salt to taste and garnish with coriander leaves and yoghurt (optional).
Now, for a side dish, you want something that will complement the delicate white fish, while adding a certain zing to the middle of the week. We would urge you to look no further than a new take on a perennial favourite, the Piyaz Gobhi with seasonal greens: spring onions and refreshing mint leaves for a light and speedy side dish. Empty the contents of the pack into a pan with the oil and the spring onions and gently fry for 1-2 minutes.Roughly chop some, spring onions and spinach. Add the spring greens and continue to fry till tender. Garnish with mint leaves, lemon juice and salt to taste.
Friday (I’m in love <3): Thai Green Curry with Baby Aubergine and Chicken, and Asparagus with Soy Sauce and Chilli Flakes.
You made it through the week! Reward yourself with a simple, yet luxurious dish that will wake up your tired taste buds and get you ready for the weekend! Start by prepping your side dish as it benefits from marinating for an hour or so before serving: Take one bunch of asparagus, cut into large pieces; cook in boiling water for 2-3 minutes. Remove from water and drain. Once drained we recommend running the asparagus under cold water to stop it cooking, then drain off any excess water. Put in a bowl and add 2 tsps of soy sauce and a sprinkling of chilli flakes, mix and leave to marinate while cooking your main dish.
Take 500g of baby aubergines (you don’t need to salt them) and pierce with a fork, three or four times. Drizzle with a small amount of oil and roast in a hot oven for about 20 - 30 mins, until they are cooked through. Empty the Thai Green Curry Pack into a pan with a 400ml tin of coconut milk and 300ml of water. Simmer for 5 minutes. Add 500g chicken thigh (cut into large chunks) and cook for 20 mins. Add the cooked aubergine and continue to cook for another 5 minutes, until the chicken is fully cooked. Squeeze in the juice of one lime and garnish with coriander just before serving.
Now that’s three meals sorted this week; what about the weekend?