Tag Archives: curry

Lamb and Spinach Curry

Chemotherapy altered son1’s tastebuds, so unlike most of his peers, one of his favourite meals is a curry. He enjoys Chicken Tikka Masala and Chicken Korma. I thought I’d try to see what other curries he might like, bearing in mind that he is not keen on potatoes or quite a few other vegetables. So since he enjoys spinach in a cheese and spinach cannelloni, I decided to try cooking a Lamb and Spinach Curry. Meanwhile making another dish for son2 who doesn’t like curry.
Lamb and Spinach Curry

Ingredients (serves 3)

150g diced leg of lamb
200g frozen spinach
1 285g jar of Korma sauce
1 medium onion

Method

Chop the onion.
Add the lamb to the wok and cook over a gentle heat, (no oil needed).
After a few minutes, add the onion and continue to cook.
Once the meat is cooked, remove from wok.
Add spinach to wok and cook until defrosted (no need to pre-defrost).
Return meat to wok.
Add the Korma sauce.
Cook for about 5 minutes.
Serve with rice and enjoy.

lamb and spinach curryVerdict. Son1 wasn’t convinced about lamb. However I thought the meal was delicious. Maybe someday I’ll try making a curry sauce from scratch, but for now I’ll stick to the convenience of a jar.

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Slow Cooker – Beef Curry

I kept seeing lots of very tasty sounding slow cooker recipes online last year, so I decided to put a slow cooker on my Christmas wishlist and my sister kindly bought me one.  I’ve used it twice so far.  One was very simple – gammon which I soaked overnight first to remove some of the salt and then I just covered it in water and slow cooked it for 7 hours. The other was a beef curry and I’ll share the recipe here with you now.

Beef Curry

Beef Curry

Ingredients (serves 4)

450g diced stir-fry beef
2 cooking apples
400g tin of tomatoes
2 medium onions
1 carrot
1 large potato
3 mushrooms
75g sultanas
3 tbsp plum chutney
1 beef stock cube
400ml boiling water
3tsp madras curry powder
3 tbsp plain flour
1 tbsp olive oil
1 tbsp lemon juice

Method

Peel and chop the onions and potatoes.
Peel, core and slice the apples.
Peel and slice the carrot.
Remove the cooking pot from the slow cooker and place on hob.
Add oil and heat gently.
Add apple and onion and fry until soft.
Meanwhile tip the plain flour into a flat dish.
Add the beef and turn several times until it is fully coated in flour.
Add beef to cooking pot and fry gently.
Crumble the stock cube into a jug and add boiling water.
Stir until dissolved.
Add stock to the cooking pot.
Drain excess juice from tinned tomatoes and chop roughly.
Add carrot, potatoes, mushrooms, tinned tomatoes, sultanas, chutney and lemon juice.
Stir in the curry powder.
Place the cooking pot into the slow cooker base and cover with lid.
Cook for about 6 hours on medium.
Serve with rice and enjoy.

beef curry

If you have made more than is required, allow to cool, then spoon individual or double portion size volumes of the curry into freezable foil food containers.  Don’t forget to label with contents and date. You can always increase the amount for bulk cooking.

Beef Curry

I had been hoping to receive some free English Provender Chutney for the 2016 Jar Amnesty but I guess I wasn’t one of the successful applicants. Instead I took a look at their website and my recipe was inspired by the English Provender Plum & Bramley Apple Chutney.

You can see from the ingredients list that I used plenty of plum chutney to give my curry a zing. This was a jar of homemade plum chutney, purchased from the WI Country Market which had been hiding at the back of the fridge. I had been challenged to use up condiments lost in the back of my fridge for the #JarAmnesty. And I included a couple of apples for it to match my inspiration.

plum chutney

I’d love to hear what is your favourite slow cooker meal?

Update at 14:30 1st Feb.
I have just now received my 2 free jars with less than 3 hours until the competition closing date, so glad I went ahead with my recipe before this, but here is a photo of the Apple, Pear & Fig Chutney and the Wholegrain Mustard with Fig & Honey just received. I’m looking forward to coming up with some more recipes using these.

English Provender Chutney

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Disclosure. This post is an entry into the #JarAmnesty Challenge with The English Provender Co and Foodies100

A trio of high protein meals – casserole, curry and paella

Do you eat plenty of protein rich foods or do you need a protein boost? I recently received some high protein sauces free to review from Blend Bros. These comprised a 990g tin of Mexican Pibil Stew flavour and two individual 55g serving sachets of Thai Jungle Curry and Spanish Tomato & Chorizo.

Blend Bros High Protein Sauce

 

Mexican Pibil Stew Protein

So let me share the recipes for the dishes I made using these high protein sauces.

paella

Paella

Ingredients (serves 3)

700 ml chicken stock
1 clove of garlic
1 tbsp olive oil
1 55g sachet of Spanish Tomato & Chorizo
225g risotto rice
30g cooked shredded chicken
50g peeled prawns
60g chorizo
90g frozen peas

Method

Defrost 2x 100 ml chicken stock and make upto 700 ml with boiling water.
Tip the protein sachet into a jug and mix in 150 ml boiling water.
Peel and crush the garlic.
Chop the chorizo.
Heat oil in a wok.
Add the garlic and cook for 1 minute.
Stir in the rice.
Stir in the sauce.
Stir in the stock.
Cook for about 15 minutes, stirring occasionally, until most of the liquid is absorbed.
Add the chicken, prawns, chorizo and peas.
Simmer for about 5 minutes until the rest of the liquid is absorbed and the rice is tender.
Serve and enjoy.

paella

Chicken and vegetable curry

Chicken & Vegetable Curry

Ingredients (serves 3)

1 medium onion
1 tbsp olive oil
1 55g sachet of Thai Jungle Curry
100g mushrooms
75g cooked shredded chicken
75g broccoli
250g potato

Method

Peel and chop the onion and potato.
Slice the mushrooms.
Chop the broccoli including some stalk pieces.
Tip the protein sachet into a jug and mix in 150 ml boiling water.
Bring saucepan of water to the boil.
Add the potatoes and broccoli to the saucepan and par-boil them.
Broccoli will cook quicker than potato, so remove broccoli earlier with slotted spoon.
Heat oil in a wok.
Add the onion and cook for couple of minutes.
Add the mushrooms and cook for another minute.
Add the broccoli.
Add the potato.
Add the chicken.
Stir in the sauce.
Simmer for a few more minutes.
Serve with chappati or rice and enjoy.

thai curry


Lamb Casserole

Lamb Casserole

Ingredients (serves 2)

300g lamb
1 tbsp olive oil
350g potato
55g of Mexican Pibil Stew
1 large onion
150g carrot
25g samphire

Method

Preheat fan oven to 160 deg C.
Heat oil in an ovenproof casserole dish on the hob.
Brown the lamb in the casserole dish on a medium heat.
Peel and slice the potatoes and carrots.
Peel and chop the onion.
Add the carrots, onions and samphire to the casserole dish.
Stir and then add the potatoes.
Tip the protein sachet into a jug and mix in 150 ml boiling water.
Add the Mexican Pibil Stew Sauce to the dish and stir.
Add extra boiling water to cover contents and mix through.
Cover casserole dish with lid and place in preheated oven.
Cook for about 90 – 120 minutes.
Serve and enjoy.

Mexican pibil stew

These high protein sauces are targetted at athletes, but as you can see from my tasty recipes, they are great for everyone. I could really have done with this a couple of years ago when son1 first returned home from hospital after his leukaemia diagnosis. The steroids were making him incredibly hungry, but at the same time one of the side effects of the very strong chemotherapy was that his mouth was very painful. So he couldn’t manage to eat any of his favourite foods like pizza and instead I was mainly feeding him soup at very frequent intervals. Some high protein sauces would have been very handy then.

Each serving contains 20g of pea protein. And the sauces are so simple to make. Just add 55g of the powder to 150 ml of boiling water.

The sauces currently retail at Amazon for £19.62 for a 990g tin or £12 for 8 individual sachets. This is very good value for money in my opinion, especially compared against other high protein foods. They are also available to purchase from MuscleFood and will shortly be available at Holland & Barrett. And I was pleased to see that they are free from artificial colours, flavours, preservatives and sweeteners. They are also low salt, reduced sugar, dairy free and suitable for vegetarians and vegans.

Besides the three flavours I tried, other flavours in the range are Indian Kerala Curry and Sicilian Lemon & Oregano. I would love to try these too.

I’d love to hear what dish you would make with one of these sauces? You can see a few recipe ideas on the individual product pages on the Blend Bros website.

And if like me, you’ve never heard of Mexican Pibil Stew, then take a look here for more details. The original dish was prepared by marinating an entire suckling hog in Seville orange juice, wrapping the meat in banana leaves and slow-cooking in a fire pit.

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Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.