This really is a warming, hearty, colourful dish to get you through February. Full of goodness it will help keep those nasty winter colds at bay and the vibrant colours and fresh flavours reminds me that spring is just around the corner!
We all struggle with thinking of different things to make for dinner and tend to get stuck in a rut. Because I love good food, like to be inspired, and I’m nosey, I always ask people “what are you having for dinner tonight”. So – what are you having for dinner tonight?
Healthy food doesn’t have to be boring, if you’re struggling for something different, or just need some inspiration, try this recipe. It’s so easy and all the ingredients get thrown into one pot, which means less washing up!
I made this for just two people with a little left over, but Oli does tend to eat for five, so you could alter the quantities to suit whoever you’re cooking for.
– 150g fine beans
– 150g corn
-10 pomodorino (or cherry) tomatoes
– 1 red chilli
– 3 cloves of garlic
– a big handful of coriander
– 2 teaspoons of turmeric
– 2 teaspoons of garam masala
– 1 tablespoon of natural yogurt per serving
– 2 teaspoons of coconut oil (or olive oil)
– 2 tins of chopped tomatoes
– 1 tin of chickpeas
– 2 cups of boiling water
– brown rice to serve
Start by chopping the fine beans, the corn and the tomatoes in half. Also chop up the onion, chilli and crush the garlic.
Melt your coconut oil (or olive oil) in a large saucepan then add the turmeric, garam masala, chilli & crushed garlic until they’re bubbling. Add the fine beans, corn, and onion and stir the ingredients well. After a few minutes add the tin tomatoes and also the chopped fresh tomatoes. Once it’s bubbling turn it right down to simmer for about 15 minutes.
Next you need to drain your chickpeas and add to your pot. Also chop up a handful of coriander and add to the mix. Leave to simmer for a further 15-20 minutes.
Meanwhile, get your rice ready. The amount of rice you use is dependent on how many are eating. For the two of us I use one cup of rice to two cups of boiling water. Place the rice and water over a medium heat. I literally do the absorption method as it’s the only way I don’t mess the rice up. Literally leave on the heat until the rice has absorbed the water.
Once everything is ready place the rice into bowls and the curry on top. On top of each curry serving I squeeze a little lemon over. Dollop a table spoon of natural yogurt on the top of your curry with a little more coriander sprinkled on top to serve.
Then get ready to tuck in to a healthy dinner bursting with flavour and goodness!