Five a day prawn tandoori

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Per serving

 

1)) In 1tbsp hot oil fry 1 finely diced onion and 50g shredded white cabbage and dark green cabbage for 10 minutes on low heat.

 

Preparation:

Defrost 4 king size prawns overnight and when thawed carefully cut and discard the shell from the prawns also the head, tail, feelers and any vein if still attached.

Peel and grate 1 carrot and 1 small white potato

Slice 1 mushroom

Matchstick slice one quarter courgette

Rinse and dice 2 fresh green beans, 2 snap peas and half a runner bean

 

To make the curry paste blitz the following for 10 seconds:

A bunch of coriander leaves with stalks, 2 peeled garlic cloves, 3 heaped tsp tandoori powder, 1tsp cumin and turmeric, 3 cardamon pods, 2 cloves, 1 tbsp rapeseed oil. 1tsp cold water.

 

2) Turn the hob heat up to high and stir in the carrot, potato and curry paste. Drain a 454g can of plum peeled tomatoes from the tomato juice and stir the juice only into the cooking pan. Stir in 2 tomatoes from the tin and bowl the remainder for another day. Put 1 tbsp cold water into the empty tomato tin can, swirl around to gather residue from the sides and add to the cooking pan. Leave with a lid on for 5 minutes.

 

3) Lower the hob heat and stir in the mushroom, courgette, greens and 1tsp each of red and green lentils. Add the prepared prawns and a lid and cook for 20 minutes. Stir in 1 tbsp full fat Greek yoghurt before serving.

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My April 2018 recipes:

Biryani

Thai green curry

Mixed baked veg with borlotti beans

Pulled pork with apple cider sauce in pastry

Squash tomato tagliatelle

Beefburger in the hole

Choc orange snack bites

Tzimmes

My March 2018 recipes:

Spatchedcocked chicken with mustard and honey glaze

Rich aubergine sauce with wholemeal pasta

Classic Ratatouille

Pulled lamb pie with kalettes, carrot and mushroom

Greek style pulled lamb

Cheese soufflé using left over mash

Pork apple meatballs with quinoa crisped base and roasted bell peppers

Chicken and mushroom puff pastry pie

Stuffed sweet long pointed red peppers with herby greens

Stuffed squash with homemade red pesto / Provolone Dolce topping

One pan Ostrich and mushroom orzo

My February 2018 recipes:

Teriyaki tofu bake

Turkey Shepherd’s pie with a kick

Red Kidney bean and buckwheat curry

Tandoori chicken with roast veg and chickpeas

Tomato and rosemary focaccia

No cook anytime snack

Baked sockeye salmon with mayo / cumin topping

Mung beans with homemade spinach pesto

Chilli peppers with oyster mushrooms

Maple bacon with baby corn and easy veg

Dry cured back bacon with tangy tofu bites

Chilli hot with apricot pork

Tomato chickpea hash

Chicken pot pie with seasonal greens
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My 2018 ongoing Nutshell:

Jan Post - What I learned - Believe first, act on your faith and your feelings will catch up

Feb Post– What I am learning - Make each day worthwhile for someone else

March Post– What I am learning - If the only prayer you say in your entire life is 'thank you' , it will be enough

April Post - What I am learning - For change to happen in your life, you can’t be a prisoner of your circumstances
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Buttered calamari with creamed orzo