Michela Chiappa are bursting with vitamin C. Pop them in the oven, then serve up with broccoli and sweetcorn vegan curry jamie oliver a super-simple family dinner.
Embrace those veggies and cook up a big vat of Kerryann Dunlop’s delicious hidden vegetable pasta sauce instead. It’s a great way to pack a load of veg into the little ones, without them even realising! Rustling up a batch of ragù couldn’t be easier, and it’s a brilliant base for loads of recipes that the whole family will love. Mince is super economical, plus you can pack extra veggies into the sauce.
Portion into freezer bags and stash away until needed. Getting organised and roasting a chicken that will provide you with delicious and convenient leftovers is a great time-saver. Pick all the juicy meat off the carcass and store in the fridge until you need it, making a flavoursome homemade stock with the bones. The cost per serving below is generated by Whisk. Stir in the onions and fry until transparent and turning golden at the edges.
Keep stirring and cook for further 5 minutes. Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve. The cost per serving below is generated by Whisk. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over.
10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. The cost per serving below is generated by Whisk. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney.
Cook for 2 minutes, stirring regularly. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce.
Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Halve and finely slice the little gem, then toss in lemon juice. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them. If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead. If you don’t have fresh chilli, use dried chilli flakes. Try apricot jam or even orange marmalade.