I was hoping to have Vegetarian food today, but I admit that I ended up succumbing to a special offer of Roast chicken when I was shopping, but I have pursued looking for a nice recipe that I like the look of, and I am hoping to do this later this week - for an evening meal. When I do it, I'll add the photo to accompany it - and pledging that here will spur me to 'do' it.
The recipe is from Anita Bean's "The Vegetarian Athlete's Cookbook" and it is called:
Sweet Potato & Chickpea Curry with Cashew Nuts (Serves 2):
1 tbsp light olive oil or rapeseed oil
1 small onion, chopped
1-2 garlic cloves, crushed
1 tbsp medium curry paste
2 carrots, sliced
1 small sweet potato, peeled and cut into 2cm chunks
125g (4oz) broccoli florets
400g (14oz) can chickpeas, drained and rinsed
50g (2oz) cashew nuts
Heat the oil in a large heavy-based pan and stir-fry the onion for 4 mins or until translucent
Add the garlic and continue cooking for a further 30-60 seconds. Stir in the curry paste, carrots and sweet potato and cook for 1 minute. Add approximately 200ml hot water, cover and simmer for 5 minutes.
Add the remaining vegetables and chickpeas and continue cooking for 10 minutes until the vegetables are just tender, stirring occasionally, adding a little more water if necessary
Stir in the cashew nuts and serve with cooked wholegrain basmati rice.
Nutrition per serving:
557 cals; 20g protein; 24g fat (4g saturates); 57g carbs (18g total sugars); 17g fibre
This looks like a really tasty and easy to prepare recipe, so I am keen to give it a go later in the week.