I am loving Ed Sheeran lately. I think he has such a lovely voice and is a really talented writer.
This is one of my favourite songs of his, I listen to it on repeat while I am cooking!
Enjoy!
Tuesday, 1 April 2014
Lovely lunchtime curry!
For my first post I thought I would share the recipe for the quickest, tastiest and healthiest curry around!
It is a Slimming World recipe and i tend to batch cook the sauce which can be used for three meals for me!
Ingredients:
1 x tin of baked beans
1 x tin of chopped tomatoes
1 x tin of mushy peas
1 tbsp curry powder
Freshly chopped veg (as much as you like!)
1 x chicken breast
Rice (again, as much as you like!)
Method:
This curry is so simple and so good for you. Start by emptying all of the tins and the curry powder in to a large saucepan. Mix it all up and simmer on a low heat for 40 minutes to get the flavours going!
While this is simmering, cook the chicken breast (either in the oven or fry off small chunks using frylight) and cook the rice and veg.
When the 40 minutes is up, blend the contents of the pan with a hand blender and add any other seasoning you wish.
Split the sauce in to three (put two portions in Tupperware and refrigerate or freeze and leave one portion in the pan). Add the veg and the chicken to the pan and place this on top of the rice on a plate.
This is a very filling meal and if the sauce is already prepared it can be very quick to make. It is entirely syn free and tastes amazing,
The sauce can also be put in to smaller tubs and frozen to be used as curry sauce for dipping whenever you fancy! Enjoy!
For my first post I thought I would share the recipe for the quickest, tastiest and healthiest curry around!
It is a Slimming World recipe and i tend to batch cook the sauce which can be used for three meals for me!
Ingredients:
1 x tin of baked beans
1 x tin of chopped tomatoes
1 x tin of mushy peas
1 tbsp curry powder
Freshly chopped veg (as much as you like!)
1 x chicken breast
Rice (again, as much as you like!)
Method:
This curry is so simple and so good for you. Start by emptying all of the tins and the curry powder in to a large saucepan. Mix it all up and simmer on a low heat for 40 minutes to get the flavours going!
While this is simmering, cook the chicken breast (either in the oven or fry off small chunks using frylight) and cook the rice and veg.
When the 40 minutes is up, blend the contents of the pan with a hand blender and add any other seasoning you wish.
Split the sauce in to three (put two portions in Tupperware and refrigerate or freeze and leave one portion in the pan). Add the veg and the chicken to the pan and place this on top of the rice on a plate.
This is a very filling meal and if the sauce is already prepared it can be very quick to make. It is entirely syn free and tastes amazing,
The sauce can also be put in to smaller tubs and frozen to be used as curry sauce for dipping whenever you fancy! Enjoy!
Subscribe to:
Comments (Atom)