Creamy blueberry porridge
I had to share this recipe from Arctic Power as I love this nourishing, nutrient-rich porridge including fats and protein that helps fill you for longer.
Chicken, sweet potato & coconut curry
What will this recipe make?
This is enough for dinner for 3-4 people, is quick to prepare and looks after itself in the oven.
Serve it with basmati rice or noodles of your choice. The red split lentils go mushy and make for a thicker, creamier sauce.
Whose recipe is this?
Lise Matthews
1tbsp sunflower oil
2 tsp mild curry paste (or more, see your jar as they all vary)
2 skinless chicken breasts
2 medium sweet potatoes, peeled and cut into bite-size pieces (can include other veg)
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas
Heat the oil in a frying pan and stir in the curry paste, fry for 1 minute.
Add the chicken, sweet pots and lentils, stir to coat in the paste.
Pour in the stock and coconut milk.
Bring to the boil, then simmer till the sweet potatoes are done (around 20-30 minutes).
Add the peas and let it simmer for 4-5 minutes. Sprinkle over some fresh coriander.
Other recipes...
Vegan Thai-flavoured chickpea and millet cakes
These are easy to make; served with salad and dips, they make for a relaxed, flavoursome meal.
Kimchi
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
Chilli beans on toast – breakfast favourite
This ticks all the boxes and is one of my favourites.
Vegan, plenty of protein and good fats, both of which we need with every meal of the day. I love the flavours and make sure to add plenty of grated lime peel.
Need ingredients?
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