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๐ฅ๐ฎ๐ฐ๐ฐ๐ฒ๐ฎ ๐๐ช๐ฌ๐ด๐ฎ๐ญ ๐๐ช๐ท๐ฎ๐ฎ๐ป ๐๐พ๐ป๐ป๐
You Will Need:
150g Microwave Basmati rice
1tsp ground turmeric
1tsp ground cumin
1tsp ground coriander
1tsp mild chilli powder
200g paneer, cubed
2tsp oil
1 large onion, roughly chopped
3 cloves garlic, roughly chopped
thumb sized piece ginger, roughly chopped
2 plum tomatoes, roughly chopped
Fresh spinach, large handful
100g frozen peas
Half a lemon, juice of
Method:
Mix together the spices on a plate, then roll in the paneer, ensuring every cube is well coated.
Heat the oil in a large non-stick frying pan & fry the paneer for 4-5 minutes/until crisp. Scoop out onto a plate.
Put the onion, garlic and ginger into a food processor and blitz until smooth, then tip into the pan with any remaining spices from the plate. Cook for 10 minutes, stirring regularly, until well combined & colour has deepened.
Meanwhile, blitz the tomatoes in the food processor & add to the pan. Tip the paneer back in, along with the spinach, frozen peas and 250ml of water. Cook for 5 minutes on a medium-high heat until the peas have defrosted and spinach has wilted. Season & add the lemon juice.
Divide the rice on the plates & top with the paneer curry.
๐๐พ๐ฝ๐ฝ๐ ๐๐พ๐ซ๐ฎ๐ป๐ฐ๐ฒ๐ท๐ฎ ๐๐พ๐ป๐ป๐
You Will Need:
2 aubergines, chopped into large chunks
2 onions, roughly chopped
2 garlic cloves, crushed
5cm chunk ginger, grated
1 tsp cumin seeds
1 tsp coriander seeds, crushed
1 tsp turmeric
1/2 tsp chilli powder
400ml reduced-fat coconut milk
1 tbsp tamarind paste
1 tbsp peanut butter
150 g Microwave Wholegrain Rice
Handful Chopped Coriander
Method:
Heat 1 tbsp oil in a large non stick pan. Cook the aubergine in batches until golden and soft. Add another tbsp of oil if you need to. Once they are done, tip out onto a plate & keep warm.
Add the onion to the same pan and cook until soft/golden. Add the garlic & ginger and cook for a further 1-2 minutes. Add the spices to the pan and cook for 2 minutes.
Pour in the coconut milk along with the tamarind paste and peanut butter. Simmer gently until the peanut butter has dissolved. Add the aubergine back into the pan & simmer for 15 minutes.
Stir through the chopped coriander and serve on top of the ready cooked rice.
๐ข๐น๐ฒ๐ฌ๐ ๐๐ป๐ช๐๐ท & ๐ข๐๐ฎ๐ฎ๐ฝ ๐๐ธ๐ฝ๐ช๐ฝ๐ธ ๐๐พ๐ป๐ป๐
You Will Need:
1 onion, finely diced
1-2 tbsp Jamaican jerk curry paste
ยผ scotch bonnet chill, seeded & finely chopped
300g sweet potatoes, peeled & diced
ยผ tsp ground allspice
400g half-fat coconut milk
100ml veg stock
1 tsp thyme
200g raw peeled prawns
Handful coriander leaves
Packet Wholegrain Microwave Rice
Method:
Fry the onion in a non stick pan in a tsp of oil for 5 minutes, then add the curry paste, chilli, sweet potato and allspice. Fry for another 5 minutes then add the coconut milk, stock and thyme
Cook for 20 minutes until the sweet potato has softened & cooked through. Once soft, mash some pieces with the back of a fork to make a thicker sauce.
Stir in the prawns, simmer until cooked & turned pink.
Serve on a bed of rice & scatter with coriander leaves.
๐ก๐ฎ๐ญ ๐๐ท๐ฒ๐ธ๐ท & ๐๐ฒ๐ท๐ฝ ๐ฅ๐ฒ๐ท๐ช๐ญ๐ช๐ต๐ธ๐ธ ๐๐พ๐ป๐ป๐
You Will Need:
1kg pork shoulder (trimmed of excess fat)
vegetable oil
2 large onion, thinly sliced
2 cloves garlic, finely chopped
4 tbsp tomato purรฉe
3 tbsp malt/red wine vinegar
1 tsp mild/medium chilli powder
1ยฝ tsp ground turmeric
2 cinnamon sticks
Packet Microwave basmati rice
1 small red onion
1 bunch fresh mint/coriander
Marinade
6 cardamom seeds (grind open pods to get seeds)
6 black peppercorns
6 whole cloves
5 dried red chillies, seeded
2ยฝ tsp cumin seeds
2ยฝ tsp coriander seeds
5cm piece ginger, peeled
4 garlic cloves, peeled
3 tbsp malt/red wine vinegar
1 tsp sugar
Method:
Cut the pork into large pieces and put them in a bowl.
For the marinade, use a small frying pan to toast the cardamom, peppercorns, cloves, chillies, cumin and coriander. When fragrant, after 30 seconds, remove and put in a spice grinder/pestle & mortar. Grind finely
Place into a food processor with the ginger, garlic, vinegar, a good tsp of salt and the sugar. Blend well and pour into the bowl with the pork. Toss well and chill for at least two hours in the fridge or overnight for best flavour.
Heat a large non stick frying pan with 1 tbsp oil. Drain the meat, saving the marinade. Season well then sear, about 2 minutes on each side, until browned. Remove from the pan
Add 2 tbsp oil, the onion and garlic to the frying pan & cook until soft, around 10 minutes, on a medium-low heat. Add the meat back in with the reserved marinade, tomato purรฉe, vinegar, chilli powder, turmeric and cinnamon sticks.
Pour in 400ml water and stir. Cover with a lid and cook on a very low heat for 1ยฝ-2 hours. The meat should be falling-apart & tender when ready.
Taste & add additional vinegar, salt or sugar if needed. Serve with rice, and some chopped red onion with mint/coriander.
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