Indonesian Coconut Curry with broccoli and tofu

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I have had this pack of Freedom Fresh coconut curry sitting in our larder since Christmas and decided that today was the perfect day to break it out for a delicious, nutritious and veggie-packed curry.

Freedom fresh sauces are nut free and dairy free. The Indonesian coconut curry contains tomatoes, coconut milk, coconut cream, onion, curry powder garlic and ginger.

http://www.freedomfresh.co.uk/

The simplest ever meal. Slice onions, broccoli and tofu. Add to pan, sautee and add sauce. Serve over rice.  This is so easy it is practically a ready meal. Yet was nourishing and tasty. It was mild enough to be suitable for Baby-Gusto’s conservative tastebuds also.

Stuffed butternut squash – repeat from March 2015!

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This is an easy dish and I use quick-cook rice that comes in a pack (such as Uncle Ben’s).  I just cut the squash in half, scoop the middle out and roast on 200 degrees celsius until soft.

To a pan I add olive oil, diced onion, celery, red peppers and mushrooms and stir until soft. To this I add raisons, flaked almonds, vegetable stock and the quick-cook rice. Once the squash is cooked, I scoop the rice mixture into the mixture, put under the grill for a few minutes until hot, remove and then scatter a pinch of chilli flakes, a drizzle of lime juice and some fresh coriander on the top.

 

Frugal February – Shakshuka

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Every time I make this I wonder why I do not make it more often. Shakshuka makes the perfect quick and easy supper dish. In it’s simplest form it is just eggs poached in a spicy tomato and pepper sauce. I serve it with chopped coriander sprinkled over the top, crusty bread and butter.

Ingredients (serves two).

1 tablespoon vegetable oil- I used sunflower oil

1 brown onion diced very small

2 cloves garlic crushed

1 red pepper diced

1 tin chopped tomatoes

2 teaspoons sugar

1 cup red wine

1 bunch parsley

1 large bunch chopped coriander

vegetable stock cube

1 tbs chilli powder

1 teaspoon cumin

4 free range eggs

Sautee onion and garlic in oil. Add cumin and chilli powder and cook lightly, don’t let it burn. Add diced red pepper and cook until soft. Add tinned tomatoes, chopped parsley, sugar, vegetable stock and wine and simmer until cooked through. At this point I turned off the heat and let the mixture sit for several hours so the flavours all came together. Just before you want to eat, turn the heat on again and simmer. Make 4 wells into the mixture and crack the eggs into the tomatoes. Cover with a lid and gently poach. When eggs lightly cooked, scatter with fresh coriander.

Tonight my choice was to make Shakshuka or omelettes. Shakshuka takes a little bit of chopping and simmering, but is somehow easier than watching over an omelette pan.Much more satisfying to eat too.