We’re already into our last month of winter but I’ve been warned that Melbourne doesn’t actually get warm until November. So that means more curries, soups and stews for me. Which isn’t a bad idea as I haven’t been well … Continue reading
I’m sure many of you who work full-time understand this already but after a busy day at work it’s difficult to find the motivation to cook a healthy meal.
Since starting my internship in Melbourne last week, I’ve realised the way to tackle this problem is to be organised. The more prepared I am at the start of the week, the easier it is to eat healthily during the week. As there are no excuses not to eat healthy when I have all the ingredients in the fridge!
I bought this curry paste from Coles in the Asian section. It’s a healthy yet convenient way to add instant flavour to your meal.
I understand traditional curries require hours of cooking however this is an easy recipe that requires limited cooking time and is full of flavour!
What is great about this curry is that you can use whatever vegetables you have – feel free to add some chicken if you want too!
This curry can be stored in a sealed container in the fridge for two days – or great for lunch the next day!
Green chickpea vegetable curry
- 1 TBSP coconut oil
- 2 TBSP green curry paste
- 1 garlic clove, peeled and crushed
- 1 TBSP ginger, peeled and grated
- 1 bunch shallots, washed and sliced
- 1x 400g can chickpeas, drained and rinsed
- 1 bunch pak choy, washed and sliced
- 1 cup green beans, washed and sliced
- 1x 400g can coconut milk
- Salt and pepper
- 2 cups cooked quinoa
- In a large frypan over medium heat melt coconut oil.
- Add green curry paste, garlic, ginger and shallots and cook for 3-5 minutes, or until softened and fragrant.
- Add chickpeas and continue to cook for 2 minutes.
- Add pak choy, green beans and coconut milk, then simmer for a further 5-7 minutes.
- Season with salt and pepper, and serve with cooked quinoa. Enjoy!
How do you add flavour to your meals?
I love making salads that are complete meals, not just an accompaniment to a meal. This makes life so much easier and encourages people to eat more vegetables.
This salad is full of contrasting flavours which somehow all come together to complement one another. It’s a tasty salad that can be served all year round.
Paprika is an earthy spice that really gives this salad depth and an element of warmth.
The chicken adds an element of protein to the salad. If you don’t have any or want to make it vegan, you can use chickpeas instead.
I think people often overlook cooking with parsnips. This vegetables belongs to the carrot family and is high in vitamin C. When cooked it takes on a sweet nutty flavour which really complements the flavour of the sweet potato.
The green beans, basil and spring onion really bring a freshness to this salad, both in colour and taste.
This salad can be stored in a sealed container in the fridge for up to two days.
Paprika chicken, sweet potato, parsnip, lime and basil salad
- 2 organic chicken breasts, cut into strips
- 4 TBSP paprika
- 1 large sweet potato, washed and finely sliced
- 1 parsnip, washed and finely sliced
- 4 TBSP coconut oil
- 1 cup green beans, washed and ends cut
- 4 sprigs of spring onion, washed and finely sliced
- 1/2 cup fresh basil leaves, washed and roughly chopped
- 2 TBSP pumpkin seeds
- 1/2 lime, juiced
- 4 TBSP olive oil
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 180C/350F and line two baking trays with baking paper.
- Coat parsnip and sweet potatoes in 2 TBSP of paprika and 2 TBSP coconut oil.
- Place on prepared baking tray and bake for 20 minutes, turning them over at 10 minutes.
- Coat chicken strips in 2 TBSP paprika.
- Heat a large frypan over medium heat and add 2 TBSP coconut oil.
- Cook chicken strips for 5 minutes or until golden and no longer pink the middle.
- Combine green beans, spring onion, basil and pumpkin seeds in a large bowl. Then add cooked sweet potato, parsnip and chicken and toss until well combined.
- Whisk lime juice, olive oil, salt and pepper together. Then pour dressing over salad.
Do you prefer to make salads as a complete meal, or as an accompaniment?
This is one of my all-time favourite dishes. I like to call it my one-pot-wonder as that’s what it essentially is. Everything is cooked in the one pot meaning cleaning up is (usually) minimal. This dish has the perfect combination of flavours, especially if you enjoy indian food.
Cook the chicken separately to ensure it is cooked through and slightly brown. I prefer to buy organic, free range chicken as they are free from antibiotics, hormones and pesticides. I understand that it is more expensive to purchase organic proteins but I have the mentality that ‘if you’re willing to invest in expensive clothes and accessories to make you look good on the outside, you should be willing to invest in expensive proteins to make you feel good on the inside’.
Many of my recipes include quinoa as I find it so easy to cook with due to its versatile nature and I feel so good after eating it. There have definitely been days where I have had it for breakfast, lunch and dinner!
Indian spiced chicken quinoa pilaf
Adapted from Taste
- I TBSP coconut oil
- 4 organic free range chicken breasts, cut into 2cm cubes
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 TBSP ginger, finely grated
- 1 tsp sambal oelek, add more to make it spicier + extra for serving
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/2 tsp ground turmeric
- 2 cups quinoa, rinsed
- 4 cups chicken stock
- 2 cups mushrooms, finely sliced
- 2 cups green beans, finely chopped
- 2 cups frozen peas
- 1/2 cup roasted cashews
- Coconut yogurt to serve
- Heat the oil in a large saucepan over a high heat. Add the chicken and cook for 5 minutes or until brown all over. Transfer to a bowl.
- Add onion to pan and cook, stirring, for 5 minutes or until onion softens. Add garlic, ginger, sambal oelek, cumin, coriander, fennel seeds and turmeric and cook, stirring, for 1 minute or until aromatic.
- Add quinoa, stock and chicken, and bring to the boil. Reduce heat to low and cook, covered, for 25 minutes or until liquid is absorbed and quinoa is tender.
- Add mushrooms and beans, stir through until well combined. Cook for a further 2 minutes.
- Remove from heat. Scatter peas over quinoa. Set aside, covered, for 5 minutes. Add cashews and gently toss until just combined.
- Serve immediately with coconut yogurt, salt, pepper and sambal oelek, if desired.
Such a tasty and simple meal that is always a winner with my guests!
What is your favourite quinoa dish?