Okay, so on Facebook I’ve been adding pictures to a gallery or scrapbook type album on foods, campaigns etc that inspire me to be vegetarian. So as promised, here are two recipes I love, however the Chicken Tikka Masala I do is vegetarian as I use Quorn chicken pieces which is a soy based version, no meat or fat here! I follow each recipe to the cue, but I add mixed veg toward the end and I don’t use any cream, yoghurt or milk that’s dairy, I use soya. I hate the taste of soya… but it sure tastes good when you cook it with food. The rice I use is either basmati or brown rice, I don’t like any other types in my system, they aren’t all that healthy for me and my blood type. I’ve been reading a book on eating right for your blood type… it’s a new obsession, even though I’ve only read the first chapter on my Kindle… o.O
- 4 free-range skinless chicken breasts, cut into 1/2″ /1 cm cubes
- 1″ fresh ginger, peeled and grated
- 1 garlic clove, finely diced
- Salt and pepper
- ½ cup/small handful fresh coriander, finely chopped, plus extra for garnish
- Juice and zest 1 lime
- 3 tbsp vegetable oil
- 1 tsp chilli powder
- 1 red onion, roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 10 fl oz/ 250ml light/single cream or plain yoghurt
- 1 dessertspoon tomato puree
- Juice of 1/2 lemon
- In a large stainless steel or glass bowl place the chicken with the ginger, garlic, salt, pepper, chopped coriander, lime juice and zest with 1 tbsp of the oil. Stir then cover with a clean cloth, leave to one side for 30 minutes.
- After 30 mins, heat one tbsp of the oil in a large frying pan or wok add the chicken and cook for 8 -10 minutes until browned all over.
- Remove the chicken from the pan and put to one side. In the same pan heat the remaining oil and gently cook the onion and chili powder for 5 minutes. Add the turmeric and ground cumin, stir and cook for another minute.
- Stir in the cream and gently simmer for 5 minutes. Add the chicken and simmer for another 5 minutes. Add the tomato puree, stir then add the lemon juice. Cook for one minute more then serve garnished with fresh coriander. Boiled rice, warm naan bread or chapatis are delicious served alongside.
Phil Vickery’s Vegetarian Korma (from Cook Vegetarian Magazine, above picture)
- 2 tbsp olive oil
- 2 small onions, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 400g butternut squash, peeled and chopped
- 1 jar Worldwide Korma Sauce
- 100g cashew nuts, whole
- 2 fresh tomatoes, roughly chopped
- 1 small pot fresh coriander, chopped
- 1 tub natural yoghurt
- 2 sachets basmati microwaveable rice
How To Cook
- Preheat the oven to 180C/350F/Gas 4. Heat the olive oil, then add the onions and cook for 3-4 minutes. Cube the potatoes, wash them well and add to the onions along with the squash.
- Cook for one minute, then add the korma sauce and cashew nuts and mix really well. Cover and place the pan in the oven for 45-50 minutes to cook through completely.
- Once cooked, remove the pan from the oven, uncover and stir in the tomatoes and coriander. Check the seasoning and adjust if needed, then leave for 10 minutes to cool slightly. Serve equally in bowls with half a sachet of hot rice per person and a blob of natural yoghurt.