Honestly, this is one of the most satisfying currys we make at home, it’s a great way to build up your chilli heat tolerance if you tend to prefer creamy mild currys. Let me know how you get on!
- 4 Chicken breasts, sliced or 300g Raw King Prawns
- 100g Ground almonds
- 1 can Coconut milk
- 250g yoghurt
For the ‘massalla’
- Coriander stalks chopped
- 1 onion
- 1 thumb ginger
- 6-8 cloves garlic
- 2-3 chillis – depends how hot you want it
- 1 tsp cumin seeds
- 5-6 cloves
- 4-5 cardamom pods
- 1 stick of cinnamon
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Toasted Flaked almonds
- Toasted desiccated coconut
- Coriander leaves, chopped
If you’re making this with Chicken, fry the diced pieces in extra virgin coconut oil until nice and brown and set aside – it doesn’t need to be fully cooked through at this point.
Blitz the onion, coriander stalks, garlic, ginger and chilli in a blender with 1 tbsp oil and some salt and pepper. This is your massalla.
In a frying pan, warm some more coconut oil and add the cloves, cardamom, cumin seeds and cinnamon stick until they start to give off a nice aroma. Then add your massalla. Allow this to cook down on a medium heat for about 10 minutes – once most of the water has evaporated.
Then add your dry spice ingredients and the ground almonds. This will make the pan very dry so turn the heat down and let it cook for a minute or so until the aromas start to fill the room and your belly grumbles. Then add the coconut milk and yoghurt.
Give it a taste and adjust accordingly – it may need a little more curry powder, ground cumin or ground coriander at this point and make sure you check for seasoning. If its not sweet enough, drizzle in a teaspoon of honey – but be careful how much you put in.
Add the browned chicken or raw prawns at this point and cook down for 5-10 minutes or so.
Top with a mixture of toasted desiccated coconut, flaked almonds and coriander leaves and serve with rice or chapattis.
There is something strangely satisfying about these salad bowls, having my food organised and compartmentalised feels grown up and as if I’m one of those girls who has their shit together 😉Read More »
I’ve recently started a new job hence the radio silence for a week or two but I’ve got some beauties for you this morning and more to come soon, including (hopefully) a wonderful guest blog from my lovely friend Nicola French!
Breakfast this morning is gluten free toast with cashew cream, which you’ll know having read my ‘Game Changer‘ post, this is my new and most favourite sweet treat!
Its been a pretty busy week as I’ve also started going back to the gym. I’m like a kid in a sweet shop with all the class options and had my first PT consult with one of the trainers, I’m really looking forward to getting fitter and leaner over the coming months, make sure you follow my Laura_of_London Instagram to track my progress!
We’ve had a couple of nice new recipes this week as well as some good classics – my Vietnamese prawn rolls went down a storm last night with the family, they always taste so clean, healthy and fresh and adding a bit of spice to the dipping sauce makes all the difference!
I’ve made another meal plan for you to try, I really would urge you to try these for a week or to – most of the recipes are available on my site, they’re all clean eating and I’m always available to help chat through any questions you have. I’d love to have any feedback from people who have tried them as I want to make sure they work!
Have a super fantabulous weekend everyone, if you’re in London, it looks to be a nice hot BBQ-tastic one!
- 200-400g Thin cut rump steak
- 1-2tsp coconut oil
- Mixture of roasting vegetables – red onion, peppers, sweet potato, tomatoes, courgette etc…
- Artichokes in olive oil, chopped (optional)
- Fresh cherry tomatoes
- 1 bag of Watercress and/or rocket salad
- 1tsp Wholegrain mustard
- 1tsp honey, agave or maple syrup
- 1tbsp extra virgin olive oil
- 2 Spring onions finely chopped
Season the steaks well with salt and pepper. Add 1 tsp of coconut to a frying pan and heat to a very high heat. Use a stopwatch to cook the steaks. You want 30 seconds on one side and 30 seconds on the other then straight onto a plate and cover with foil to rest and cool down.
When the steak are cool you can slice them super thin and use some of the juices that have escaped in your salad dressing.
Heat the oven to 200 degrees and prep your roasting veg – be rough with it but aim for bite-size pieces. Roast for 35 minutes with a little coconut oil then leave to cool down.
Mix up the dressing – steak juices, oil, honey, wholegrain and a little squish of lemon juice if you have any.
Lay out the watercress, artichokes and spring onion with some fresh chopped cherry tomatoes then lay out the steak on top with the roasted veg and pour over some of the dressing and demolish! Enjoy!
I haven’t had a frittata for well over a year, I’m not a big egg eater you see but my family are and I’m on a mission to keep our meals cheap at the moment.
This is a Spanish frittata with a summery salad topping, I’ve given some optional extras depending on how much veg you have in and whether you want to make it vegescarian, meaty or fishy! You’ll need a really good non-stick pan for this dish.
- 4 eggs
- 1tsp coconut oil
- 1 leek or onion or 3-4 spring onions
- 1 pepper, red, green or orange is fine
- 100g chestnut mushrooms
- Handful of peas
- 1 tsp thyme leaves
- 2 medium size white potatoes
- 1/2 avocado, scoop lumps with a teaspoon
- 2 ripe tomatoes, roughly chopped
- Salad leaves – I used lambs lettuce
- 100g diced chorizo
- 50g grated cheese
- 200g shrimp/small prawns
- 1 tsp chilli flakes
- Finely dice the onion/leek and pepper. Strip the thyme leaves from their stalks. Thinly slice the mushrooms and the potatoes.
- Put the potatoes in a pan of boiling water for 7 minutes and drain. Leave to cool a little.
- Heat the coconut oil in the pan and add the onion/leeks and cook well for 5 minutes. Then add chorizo or prawns (if using) and cook for a further 2 minutes. Add the red peppers, thyme, paprika and mushrooms and allow to cook down. Add the potatoes and season well.
- Turn the oven on to the grill or the oven/grill function at about 180.
- In a bowl, crack two of the eggs. With the other two eggs, separate the whites and the yolks. Add the yolks to the bowl containing the other two cracked eggs and whisk. Then whisk up the separated egg whites well until white and frothy. Pour the egg whites into the egg mix and whisk all together. This will make it lighter and it’ll puff up a bit under the grill.
- Pour the egg mix into the saucepan containing all your lovely veg and leave for a minute to set around the edges. Add the handful of peas.
- Add the grated cheese and place under the grill for 5-7 minutes until brown and crispy on top.
- Remove from the oven and loosen around the edges with a palette knife.
- Shuffle it onto a plate and top with your salad and a spritz of lemon juice.
I served mine with a little chilli sauce mixed into some mayonnaise as a little treat.
I came up with this lunch idea at the weekend, I love prosciutto and combining it with good quality mozzarella and peppery rocket makes this a really delicious option for lunch. Please try and go for the best possible quality mozzarella you can realistically afford, I promise it makes a difference. I’ve added a cheeky little video for you, hope you like it!
- 2 slices of prosciutto
- 2 tsp mascarpone
- Couple of torn-off pieces of mozzarella
- 3-4 sundried tomatoes
- Handful of spinach
- Cherry tomatoes, cut into quarters
- Squeeze of lemon juice
Lay out the prosciutto and spread the mascarpone over them and season well, you could add a little bit of oregano at this point too. Lay on the rocket and sundried tomatoes and add the mozzarella. Squeeze over a spritz of lemon juice and roll these up into little parcels of joy, you can secure them with a little cocktail stick if you need to.
Put the spinach and tomatoes in a Tupperware container and pop the parcels on top.
Try and wait until lunchtime.
I’m a big fan of spiralising courgettes as a substitute for pasta. Its not for everyone and you can easily just use gluten free or wholewheat pasta in its place. Just please don’t use white pasta, it has no nutritional benefit. Read More »
Wow what a crazy busy weekend! Lots to share with you and my very first meal plan for you to gaze over and salivate 😉 Read More »
Yesterday we had a fab day celebrating the lovely Hishal’s 4th Birthday in East London, it was lovely to see D’s cousins and eat lots of lovely BBQ food by the lovely Yogesh and Veerusha and her cake baking skills are second to none!
I wanted to make something really light and meat-free for dinner, and after such a long drive it had to be quick! So I made myself a little apéritif of rose, soda and ice and got to work…
As you’ve probably seen from my recent posts, I’m a bit of a fan of my new spiraliser (Zoodle Chef, £15 on Amazon) and so I decided to make some ‘pasta’ otherwise known as courgetti. This is where you spiralise courgette and use it as a replacement for spaghetti. If you don’t have a sprialiser, you can just shave the courgette using a peeler and either have it as ‘papardelle’ or use a knife to slice it into thin, ‘pasta’ strips.
Once you’ve got the courgette ready this is a pretty fast recipe so get everything laid out and ready to go.
2 tins of crab meat
Handful parsley and basil
3-4 tbsp Extra Virgin Olive Oil
2 tbsp cold water
Juice of 1 lemon
400g tin of Cheery tomatoes (or normal tinned tomatoes + handful of fresh cherry tomatoes)
50g pine nuts
Rocket and mixed seeds to decorate
Spiralise your courgetti and put it in a bowl.
Make the pesto by adding the basil, pine nuts, parsley, water, oil and lemon juice to a blender and let it go for a minute or two
Add the pesto to a saucepan with the tinned cherry tomatoes – this will look a weird colour but don’t worry! Warm it through on quite a low to medium heat. You can add a small teaspoon of honey at this point to offset the acidity of the tomatoes but this isn’t vital.
In a separate pan with a lid, put as much of the courgette in as will fit and 2 tbsp of water. Put the lid on and warm it through for a couple of minutes, remove the lid – if it is soft enough, drain it and do the same again with the next batch of courgette – depending on the size of the pan, repeat as necessary until all of the courgette is cooked.
Add the crab to the pesto/tomato sauce mix and season and stir well. Then add the courgetti to the sauce mix and stir/toss and allow it to warm through for a minute or two.
Serve in warmed bowls with a drizzle of olive oil and a topping of lemon juice, rocket and mixed seeds.