Coconut Chickpea Curry

This is by no means an authentic curry but it is very simple and very delicious!

Ingredients

1 onion
2 carrots
2 cloves of garlic
1 red pepper
1 yellow pepper
2 400g tins of chickpeas
1 tin coconut milk
1 sachet creamed coconut
2 tbsp tomato purée
4 tsp garam masala
4 tsp medium curry powder
Salt & pepper


Method

1. Preheat oven to 150°C
2. Peel and chop onion and carrots and put into casserole dish
3. Mince garlic and chop peppers; add to dish
4. Drain chickpeas and add to dish
5. Add coconut milk, creamed coconut, tomato purée, spices and salt and pepper
6. Mix everything to together well.
7. Place casserole dish in the oven and cook for 2 hours, stirring occasionally

Chicken, Cauliflower and Pesto Bake

Ingredients

8 oyster (chicken) thighs
250 ml double cream
Juice of 1/2 lemon
2 tbsp fresh pesto
2 tbsp olive oil
1 large cauliflower*, divided into small florets
1 bunch of scallions, chopped
10 cherry tomatoes
200g grated cheddar
Salt & pepper

Method

1. Preheat oven to 200°C
2. Mix double cream, pesto and lemon juice together. Add salt & pepper
3. Season the chicken thighs and fry in olive oil for approximately 15 minutes
4. Place thighs in a large baking dish
5. Pour in cream mixture
6. Add scallions, cherry tomatoes and cauliflower (as picture above)
7. Sprinkle the cheese over the top
8. Bake in the oven for approximately 40 minutes

*I have also used baby spinach in this dish instead of cauliflower.