Interested in an easy, but rich and lovely vegetarian curry? If so, then you’re definitely in luck this week, as we’ve got a true winner and favourite here.
Okay, okay… we’re really breaking into summer-time mode now. The weather is playing in our favour, the magpies are teasing the cats and the BBQ has come out of hiding – yeah baby!!!
I’m looking forward to this week with an anticipation I haven’t felt in ages, and yes, some of it is down to the food… but mostly the sunshine… Have fun!
If you would like to create a plan for yourself then please check back here soon as I’m currently writing a special report that will be a short, free, ‘How to create your own menu plan – the easy way’.
This Week’s Menu
|Monday||Gammon, corn and mash potatoes|
|Tuesday||Easy chicken Casserole|
|Wednesday||Mixed bean chili and rice|
|Thursday||Burgers & Hotdogs with salad (BBQ time)|
|Friday||Spanish cod and mash potatoes|
|Saturday||Italian meatballs with pasta|
|Sunday||Farmhouse chick and vegetable broth with home-made bread|
Last Week’s Family Favourite
(NB: Many of our recipes have been taken from various books throughout the years, as well as created from scratch or passed down within the family. Unfortunately, I have no idea where most have come from, so if you read a recipe that belongs to you, then I’m sorry and please feel free to lay claim)
Quorn and Chick-pea Tikka
Preparation & Cooking time: 60 minutes
Freezing: Recommended (ie, cook double and freeze half)
- 2 carrots, chopped
- ¼ savoy cabbage, shredded
- 100g (3½ oz) green beans, topped and each cut into 3 pieces
- spray oil
- 1 large onion, chopped
- 200g (7 oz) mushrooms, sliced
- 150g (5½ oz) Quorn pieces
- 200g (7 oz) sweetcorn
- 400g (14 oz) can of chickpeas, rinsed and drained
- 400g (14 oz) can of chopped tomatoes
- 150ml (¼ pint) vegetable stock
- 2 large tablespoons Tikka curry powder
- salt & freshly ground black pepper
- Place the carrots, cabbage and beans in a large saucepan of lightly salted boiling water and simmer for 10-15 minutes, until just soft.
- Meanwhile, spray a large frying pan or wok with the cooking spray.
- Fry the onion for a few minutes, until soft – adding a tablespoon or more of water to the pan if they begin to stick.
- Add the mushrooms and Quorn pieces and stir-fry for 4-5 minutes.
- Add all the other ingredients to the pan including the cooked carrots, cabbage and beans.
- Stir together, cover and cook on a low heat for 25 minutes, stirring from time to time.
- Remove the lid for the last 10 minutes, turning up the heat to reduce the liquid a little to make a rich curry.
VARIATION Any vegetables can be used in this dish. Beans like haricot, kidney, butter or lentils can be substituted for the chick-peas.
If you would like help creating your own Menu Plan then check back here soon as I’m currently writing a special report that will be a short, free, ‘How to create your own menu plan – the easy way’.
Have you tried this recipe or any of the dishes listed? If so, let us know what you liked or disliked the most… any variations that worked better for you?