Coco Nuts for this Curry 

I love this curry, and tend to add veg willy nilly, depending on what’s in the fridge. So feel free to add carrots, green beans, broccoli, baby sweetcorn, sweet potatoe, and what ever you have, that’s the beauty of a good curry recipe. The spices amount sound over the top, but once you have all of these spices they do go in lots of other curries.

This is good for a group of people, or as a family favourite, as it is so tasty and easy to whip up, it can be on the table in 30 minutes. In my house, we love this as a Friday night feast, with some halloumi, or chicken thighs. It freezes well, so keep any left overs, and its a fact, that curry is always better a few days later. You can make it a bit fancy by adding toasted pine nuts on top to serve. Or for extra goodness add a couple of handfuls of spinach 5 minutes before serving. Veggies and carnivores love this.

If you’re making it for your kids, then just leave out the chilli. Mine yum this up, as it’s lovely and creamy. Even one of my children, who is the fussiest eater known to man, will have the sauce, on some rice. Which trust me, means its a winner.

Serves: 4
Cooking time: 20 minutes
Ingredients:
Dollop of coconut oil, or any oil really
1 onion, sliced
2 garlic cloves, crushed or finely chopped
Thumb size piece of ginger, chopped finely
2 teaspoons ground coriander
1 teaspoon ground cumin
Half teaspoon ground cumin
Half teaspoon ground turmeric
Half teaspoon ground cinnamon
1-2 chillis, chopped finely
Dollop of tomato puree
Can of coconut milk
200g green lentils (if using fresh cook first, I’m lazy and use a tin of ready cooked)
250g button mushrooms
Cauliflower, half of a small one
Pine nuts, cashews, pistachios, if you want to be fancy pants.
Method:
Heat a little of the coconut oil in a pan and brown the mushrooms. Set them aside to add later.
Then add the rest of the oil, onions, ginger, garlic and all the spices and seasoning. Coat the onions in all the scrumptiousness, this bit smells so good. Stir occasionally on a medium heat for 5 minutes until the onion starts to soften.
Add the coconut milk, lentils and cauliflower, cook on a low heat for 10 minutes. Add the mushrooms.
Cook for a further 15 minutes, have it simmering on a low heat as you don’t want to over boil the coconut milk.
Toast some pine nuts (or nuts of your choice) 5 minutes before the end, and/or add spinach if your heart desires.

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Egg-travagant Mushroom Brunch 

This is a bit extravagant and it looks really fancy too, as the egg balances in the portebello mushroom. But never fear, it is easy, and I’m mega clumsy and  I can still manage to pull this one off.  This is also quick and a one pan wonder. This brunch is satisfying for my eyes and my belly. The tomatoe and basil are a match made in food heaven and a mushroom with an egg on top are delicious too, and then the pine nuts just finish it off all nicely, if someone offered lots of money of this dish, I’d have a hard decision to make, I would obviously take the money, and then just buy the ingredients and make it anyway, win-win!

Serves: 1

Ingredients:
1 free range egg

1 portobello mushroom

6 cherry tomatoes 

Sprinkle of pine nuts

6-7 leaves of basil ripped up

Pinch of black pepper

Method:

Place the oven in 220 deg C.

Whilst your waiting for the oven to heat up get all of your ingredients ready and cut the tomatoes in half. 

Turn the portobello mushroom to a baking tray, so that the flat surface is on the top, bake for 5 minutes.

Then turn it over and add the tomatoes and pine nuts, add a sprinkle of salt and bake for another 3 minutes.

Then crack on egg onto the portobello mushroom and pop back in the oven for 5 minutes.

Using a spatular carefully transfer the egg to a plate and give a sprinkle of black pepper.