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Put in your Kenwood Blender and blend!
(Alternative mix: Brown Rica & Quinoa)
Serves 6 people.
- 2 cans of coconut milk.
- 1 can of chopped tomatoes.
- 1 bunch of coriander.
- 3 garlic cloves chopped.
- 1 teaspoon of turmeric.
- 1 teaspoon of tandoori powder.
- 1 teaspoon of madras powder.
- 1 teaspoon of ground coriander.
- 1 thumb of fresh ginger grated or ground (optional).
- A little olive oil.
- 2 medium sweet potatoes ( Cut into chunks unpeeled but washed)
- 1 can of chick peas ( Or any canned beans)
- 1 can of puy lentil
- ½ a cauliflower broken into florets.
- 1 medium onion.
- 1 red pepper diced.
- 1 vegetable stock cube
To Make Sauce:
- Use a medium sized pot.
- Place olive oil, onion, garlic, ginger and spices in the saucepan on a low heat.
- Gently saute until onions have softened. Ensure ingredients do not stick to end of pan. Add more oil if necessary.
- Add stock cube.
- Add tomatoes and cook for a further 15 minutes.
- Finally add the coconut milk and continue to cook on a low heat but don’t allow to boil.
- Remove from heat and blend if preferred. Taste and add more spices or season if necessary.
- Return curry base to a clean saucepan and add in peppers along with sweet potatoes.
- Add chick peas, lentils and cauliflower florets.
- Finally, chopped coriander.
- Try not to allow the vegetables to overcook.
Any preferred vegetable may be added to the recipe or chicken if you wish.
You may add 3 diced chicken fillets to your curry sauce if you wish. This will need to go in before the vegetables. Ensure the chicken is fully cooked before you serve.
Serve on a bed of brown rice or any other rice will be fine.
Add a cup of quinoa to your rice for extra goodness and protein.
This curry may be portioned and then frozen.