Cauliflower Curry Recipe

This may sound unappetising but trust me, those curry spices get right into the cauliflower, making a bland vegetable into something super tasty.  It serves 2 and is approx 354 calories per serving, so not bad!

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Ingredients:-

Approx half a medium sized cauliflower broken into segments par boiled for about 6 minutes until still slightly firm but starting to cook. Drain off properly.
Olive Oil
1 Large onion chopped
2 Good handfuls of chopped mushrooms
2 Cloves of Garlic chopped
1 Red/Green Pepper chopped
100ml of chicken/vegetable stock
15g of Medium curry powder (or hotter if you wish)
40ml of double light cream (or substitute accordingly)
120g of Wholegrain brown basmati rice.
Salt

Start cooking your rice as per the pack instructions.  Brown rice usually takes longer than white, so its worth getting it on early.

In a large heavy bottomed pan add a good couple of tablespoons of olive oil.  Then add in the onion, mushrooms, pepper and garlic.  Place on a low-medium heat until the onion starts to soften.  Add the curry powder, then the stock and mix well. Place in the drained cauliflower,  and gently turn it into the mixture so that it gets coated in the sauce.  Cook for a few minutes and then add the cream, making sure you are gentle around the cauliflower.  Make sure you add the cream on a low heat otherwise it will split.  Continue gently cooking until the desired consistency with the sauce is reached.  Sometimes you may need a little extra water to loosen, or cook a little longer to thicken.  Test for seasoning.

Serve on brown rice and with mango chutney of you have it.

 

 

 

 

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Garlic Chicken & Mushroom Pasta

This is a real tasty dish which is surprisingly good on the calories at approx 540 calories per person.  This may be because it’s not swimming in cream like I often find so many pasta dishes!  This recipe serves two adults.

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Ingredients:-

150g Wholewheat Spaghetti
1 tsp Fresh lemon zest plus half a lemon juice.
1 tbsp of Olive Oil
200g Chestnut Mushrooms sliced
4 Spring Onions sliced
2 Cloves of Garlic sliced
30g Parmigiano Reggiano Cheese grated
6 Sprigs of fresh flat leaf parsley, finely chopped
150g cooked chicken breast
Optional (2 tbsp) of single cream

Begin to cook your spaghetti as per the instructions.  In a large wok or frying pan place the olive oil, mushrooms, onions, garlic and cook for about 5 minutes on a low-medium heat.  Add in the cooked chicken breast, lemon zest and juice, 2/3rds of the Parmigiano cheese, a ladle full of water from the spaghetti which is cooking, and stir round to heat through and combine.  If using the cream add this now too.  Taste to see if you want to add any salt and pepper.

You can either add the spaghetti to the pan once it has cooked, or place the spaghetti in the dish and add the chicken and mushroom mixture on top.  I like to do the latter, as then you get more equal amounts of the chicken and mushroom mix.  I then combine the spaghetti and chicken and mushroom mix whilst in the bowl.  Then sprinkle over the remaining 1/3rd Parmigiano cheese over both bowls along with the flat leaf parsley.