Quorn and Vegetables Yogurt Curried Pasta Twists.

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Ingredients :

2 cups Pasta Twists – cooked al-dente and water drained ( keep some pasta water for the curry).

For the Curry :

A

Coconut oil – 2 tablespoons

3 pips of Garlic – sliced

1 White Onion – sliced

Ginger – grated – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Chilli powder – 1/2 teaspoon

Fennel seeds / powder – 1 teaspoon

Coriander powder – 1 teaspoon

Mild curry powder – 2 tablespoons

B

1 cup Quorn Chicken style pieces

1 cup Cauliflower – florets

1/2 cup Chestnut Mushrooms – sliced

1/2 cup Green Beans – sliced

1 Red Pepper – chopped

1 large Tomato – chopped

C – to finish

Greek yoghurt – 3 tablespoons

Coriander leaves – roughly chopped

Salt to taste

Method :

  • Heat the oil and fry all ingredients in A until fragrant.
  • Add ingredients in B and mix in some of

    the pasta water, approximately 100ml.

  • Cook the Quorn and vegetables for 6 – 7 minutes until the curry loses its raw taste.
  • Add the pasta twists to the curried vegetables and stir in ingredients C.

    You may add more pasta water if you prefer a wetter consistency in your curry.

  • Plate up and enjoy!

Asian Tuna Salad.

Ingredients:
1 can Tuna in spring water – drained
1/2 cup Lettuce – chopped
1/2 cup Cucumber – chopped
4 baby plum Tomatoes – chopped
3 Radishes – sliced thin
2 Thai red chillies – chopped fine
1 Spring Onion – sliced thin
5 – 7 Almonds – toasted and roughly pounded.
1/2 teaspoon Fish Sauce ( Nam Pla )
Juice of half a Lime
Dash of white pepper powder
Sesame seeds
Method:
Mix all ingredients. Garnish with toasted almonds and Enjoy!

Almost – All – Green Smoothie.

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1 cup Broccoli Florets

1 Green Apple – chopped

1/2 cup Cucumber – chopped

A handful of Parsley

Juice of half a Lemon

1/2 cup of Cold Water

Add all the ingredients into your favourite blender, ( mine is a Nutri Bullet, it’s amazing, versatile and bullet fast) and enjoy a super fast and super yummy drink!