1 tsp coconut oil 1 medium onion, chopped
60g red curry paste
150g sweet potato, peeled and chopped into 1.5cm chunks
400g can of chickpeas, rinsed and drained
150g raw prawns
400g can of light coconut milk
Heat oil in a large skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant. Add the curry paste to the skillet, toss, and sauté for another minute. Add sweet potato, chickpeas and coconut milk to the pan and stir to combine. Bring to a low boil and simmer for 10 minutes or until the sweet potatoes are nearly fork tender. If the mixture gets too thick (or dry) you can add water to the pan, 1/4 cup at a time, up to 1/2 cup. Add the prawns and continue to simmer for another 5 minutes. Season and serve.
Prawn and Sweet Potato Curry
Nourishing Chicken Congee
1.25kg whole chicken
200g brown rice
5cm piece of fresh root ginger, peeled and grated
1 tbsp tamari soy sauce
2 spring onions, sliced
Place the chicken, rice, and ginger in a large, heavy-based saucepan with a lid. Cover the ingredients with water and then bring to a boil over high heat. Reduce to low heat and simmer until the meat is tender and the rice soft for around 1.5 hours. Add more water if needed to prevent it from cooking dry. Alternatively, add these ingredients and water to a slow cooker on high for 4 hours or low for 6. Remove the pan from the heat, transfer the chicken to a dish, then carefully remove the bones and skin. Shred the chicken meat and return it to the pan. Add the soy sauce and season well with salt and black pepper to taste, stirring to combine. Divide between four and garnish with spring onion.
Baked Feta, Chickpeas & Mediterranean veg
400g cherry tomatoes
400g can of chickpeas, drained
1 red bell pepper sliced
3 cloves of garlic, crushed
1 tsp dried oregano
1/2 lemon zest
1 tbsp olive oil
Preheat oven to 200C/400F/Gas Mark 6. In a large roasting tray add the tomatoes, pepper, chickpeas, oregano, garlic & lemon zest on a large roasting tray. Season and add a tbsp of olive oil. Toss and combine well and place the blocks of feta on top. Roast in the oven for 25 minutes. When ready, the feta should be starting to go golden and the tomatoes should be soft. Cut each block of feta in half and divide everything between four plates.