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Sri Lankan Curry

Bacon & Butternut Squash Risotto

Moroccan Tagine

Sri Lankan Curry

WITH COCONUT SAMBAL

A vibrant, tomato, chilli and ginger based curry made with a blend of traditional Sri Lankan spices. Served with rice and an authentic, zesty coconut sambal. Perfect with Chicken or Paneer.

Priya, 28, Colombo

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Cooking Instructions

Step 1

Bring a saucepan of 350ml water to the boil. Once boiled, add the rice, stir, put on the lid and reduce to a simmer for 10 mins. Meanwhile, put a frying pan on a medium heat and add a splash of oil. Add the chicken thigh pieces and cook until golden brown, turning occasionally, for roughly 10 mins. While that’s cooking prepare the rest of the ingredients.

Step 2

Put a frying pan on medium heat with a splash of oil, add the red pepper, onion, ginger and garlic and cook for 3-5 mins until soft. Then add a pinch of salt, the spice mix, tomato, white wine vinegar and sugar and continue to cook for another 2 mins. Add 2 tbsp tomato puree and 3/4 of the coconut milk tin and simmer for 12 mins. Once the chicken has cooked, this can be added to the curry to simmer.

Step 3

Meanwhile, in a medium bowl, mix the desiccated coconut, red chilli, lime juice and the remaining . can of coconut milk together to create the sambal.

Step 4

Dish up the rice and curry with a side of coconut sambal and a sprinkle of coriander to finish. Enjoy!

Make Me Meat Free

Simply switch the chicken with 200g paneer.
Cut the paneer into bite size chunks and fry off in place of the chicken.

Ingredients

Onion

(Dice)

Red Pepper

(Dice)

Garlic Cloves

(Finely Dice)

Piece of Ginger

(Finely Dice)

Large Tomato

(Dice)

Red Chilli

(Finely Chop)

Lime

(Juice)

Handful of Coriander

(Loosely Chop)

Sri Lankan Spice Mix

Sugar

x1 tbsp

White Wine Vinegar

x1 tbsp

Coconut Milk

x1 tin

Tomato Puree

x2 tbsp

Basmati Rice

150g

Desiccated Coconut

100g

Chicken Thighs

(Cut into small pieces)

300g

Allergens:

Contains

Sulphur Dioxide.

Nutritional Information

Nutritional Highlights

Kcal

1143

Protein

39.1g

Carbs

63.6

Fats

78.4g

Bacon & Butternut Squash Risotto

WITH TARRAGON & WINTER VEGETABLES

A British twist on a creamy classic Italian risotto. A combination of mixed grains, roasted butternut squash and cheese to form the risotto base which is boosted with flavour from a medley of mushrooms, curly kale, tarragon and crispy bacon. Finished off with a sprinkle of pumpkin seeds for a bit of crunch and extra nuttiness. Take out the bacon to make me meat free.

Jules, 52, Calne

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Cooking Instructions

Step 1

Turn your oven on to 210°C. Prep the butternut squash, drizzle each half with oil and a pinch of salt, then wrap each in aluminium foil. Place in the oven for 30mins. Then prep the rest of the vegetables as stated in the ingredients.

Step 2

Heat a pan on medium heat, add a splash of oil, add the garlic and onion and a pinch of salt and cook for 5 mins until soft. Add the mushrooms and cook for a further 5 mins. Then add the kale and cook for a further 2 mins. Keep on a low heat. In a separate pan on a medium heat, add the bacon pieces and cook until golden brown, once done keep warm on a low heat.

Step 3

Take the butternut squash out of the oven, spoon out the soft inside and discard the skin. Add the scooped out squash, grains, Italian hard cheese and cream cheese to the pan. Keep on a medium heat and stir continuously for 5 mins. Boil the kettle.

Step 4

Finally, add 100ml of boiling water to the risotto, stirring, add slightly more if needed, it should be a thick and creamy consistency. Add the chopped tarragon and stir for 1 minute. Season with a pinch of salt and pepper.

Step 5

Dish up the Risotto and sprinkle with pumpkin seeds & bacon pieces to serve. Enjoy!

Make Me Meat Free

Simply leave out the bacon and enjoy meat free.

Ingredients

Chestnut Mushrooms

(Quartered)

100g

Cream Cheese

70g

Garlic Cloves

(Finely Dice)

Green Curly Kale

50g

Onion

(Finely Dice)

Mixed Grain Pouch

250g

Italian Hard Cheese

50g

Pumpkin Seeds

20g

Butternut Squash

(Halved & seeds removed)

Bacon Rashers

(Cut into small pieces)

Handful of Tarragon

(Remove stalks & chop leaves)

Allergens:

Contains

Milk, Wheat, Barley.

Nutritional Information

Nutritional Highlights

Kcal

738

Protein

33.6g

Carbs

74.4g

Fats

30.1g

Moroccan Tagine

WITH POMEGRANATE COUSCOUS & ALMONDS

A fragrant, sweet and smoky tagine with warm North African spices, apricot and a sprinkle of flaked almonds to garnish. Served with a fresh mint and pomegranate couscous. Perfect with Hallomi or Chicken.

Aleah, 39, Marrakesh

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Cooking Instructions

Step 1

Prep the vegetables as stated in the ingredients.

Step 2

Put two frying pans on a medium heat, add a drizzle of oil to each. In one pan, add the chicken thighs and cook until golden brown, around 12-15 mins. In the other pan, cook the tagine mix, adding the red pepper, onion and garlic. Cook till soft, around 5 mins.

Step 3

Add the ras el hanout and harissa paste to the tagine mix and cook for 2 mins. Keep stirring. Then add a pinch of salt and pepper, the chopped tomatoes, chickpeas and dried apricots. Cook for a further 10 mins stirring occasionally. Just before serving, stir in the chopped parsley.Meanwhile, boil the kettle and in a medium bowl add the couscous and pour over 125ml boiling water. Leave for 5 mins and then use a fork to break up the couscous. Then add the pomegranate seeds and chopped mint and stir.Meanwhile, boil the kettle and in a medium bowl add the couscous and pour over 125ml boiling water. Leave for 5 mins and then use a fork to break up the couscous. Then add the pomegranate seeds and chopped mint and stir.Meanwhile, boil the kettle and in a medium bowl add the couscous and pour over 125ml boiling water. Leave for 5 mins and then use a fork to break up the couscous. Then add the pomegranate seeds and chopped mint and stir Meanwhile, boil the kettle and in a medium bowl add the couscous and pourover 125ml boiling water. Leave for 5 mins and then use a fork to break up thecouscous. Then add the pomegranate seeds and chopped mint and stir.

Step 4

Meanwhile, boil the kettle and in a medium bowl add the couscous and pour over 125ml boiling water. Leave for 5 mins and then use a fork to break up the couscous. Then add the pomegranate seeds and chopped mint and stir.

Step 5

Dish up the chicken and spoon the tagine and couscous around. Garnish with almond flakes. Enjoy!

Make Me Meat Free

Simply switch the chicken with 200g halloumi. Chop the halloumi into thick bite sized chunks and fry off in place of the chicken.

Ingredients

Red Pepper

(Finely Dice)

Chopped Tomatoes

400g

Onion

(Finely Dice)

Ras El Hanout

15g

Garlic Cloves

(Finely Dice)

Harissa Paste

15g

Chickpeas

(Drain)

400g

Couscous

100g

Dried Apricots

(Dice)

50g

Pomegranate Seeds

30g

Handful of Parsley

(Roughly Chop)

Flaked Almonds

20g

Handful of Mint

(Remove stalks & chop leaves)

Boneless Chicken Thighs

Allergens:

Contains

Wheat, Sulphur Dioxide, Almonds.

Nutritional Information

Nutritional Highlights

Kcal

734

Protein

47.5g

Carbs

69.1g

Fats

25.6g

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