Tag Archives: dinner

Chickpea and Potato Curry

Kitchen – Hob

Ingredients

  • 1 tin chickpeas
  • 1 tin baby potatoes
  • 1 small tin coconut milk
  • Peanut butter
  • Curry powder
  • Chili flakes or Tabasco sauce
  • Garlic
  • Peanut oil

Equipment

  • Small sharp knife
  • Tin opener
  • Saucepan
  • Wooden spoon

Method

Peel and chop garlic. Pour a tablespoon of olive oil into the pan and add garlic. Add to a medium heat.

Open and drain the potatoes – halve or quarter if required. Add to pan. Open and drain chickpeas and add to pan, stir thoroughly. Add in coconut milk, a heaped teaspoon of peanut butter, curry powder and chili. Add water if additional liquid is required. Stir thoroughly and cover until it reaches a rolling boil then reduce heat and simmer for 10 to 15 mins.

Serve

Serve with plain boiled or steamed rice in a bowl.

Add sides of chutney and plain Greek yoghurt.

Add flat bread.

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Beans Bonanza

Kitchen – Hob

Ingredients

  • 1 tin baby potatoes
  • 1 large tin baked beans
  • 1 small tin kidney beans
  • Optional – veggie sausage
  • Tomato paste
  • 1 tin chopped tomato
  • Hot English Mustard
  • Worcester sauce
  • Olive oil
  • Garlic
  • Onion
  • Celery

Equipment

  • Wok or large frying pan
  • Tin opener
  • Small sharp knife
  • Wooden spoon

Method

Peel and chop garlic, onion and celery.

Place one tablespoon of olive oil in the frying pan.

Add garlic to cold oil and heat the pan. When garlic begins to brown add the onion and celery and fry until they start to soften. If you are adding in veggie sausage – cut to bite size and add to the pan – fry until brown on all sides.

Open tins of beans, tomato and potato – rinse the kidney beans thoroughly.

Add potatoes and stir to cover with oil. Fry until browning. Add in beans and tomatoes and tomato paste, two teaspoons of Worcester sauce and one heaped teaspoon of hot English mustard.

Stir thoroughly and lower heat. Simmer for 10 minutes and remove from heat.

Serve

Serve in a bowl. Optional – add a sprinkle of parmesan.

This is a hearty dish that can be increased to large proportions to serve a crowd. Chilli can be added with the garlic to add heat.

Anchovy Roast Veggies

Kitchen – Oven

Ingredients

  • 1 tin baby potatoes
  • 1 tin baby beetroot
  • Pickled onions
  • Garlic
  • Carrots
  • 1 tin anchovies
  • Olive oil.

Equipment

  • Roasting pan
  • Tin opener
  • Small sharp knife
  • Foil

Method

Drain anchovy oil from the can into the roasting pan and add a tablespoon of olive oil.

Open and drain potatoes and add to pan. Open and drain beetroots and add to pan. Depending on the size of the potatoes and beetroots you may need to cut them to ‘bite size’.

Add drained pickled onions.

Add whole cloves of garlic, 4 or 5 cloves or more depending on how much you like garlic,

Gently mix the veg to make sure all are coated well in oils and garlic mix.

Cover pan with lid or foil.

Roast in hot oven for 40 mins mixing gently every 15 mins.

Remove foil and roast for another 15 to 20mins.

Serve

This can be a meal in itself or  served with baked fish.