Healthy Dinner Ideas for Children

• Mediterranean Lamb Bowl with Turmeric Rice
• Chicken and Spinach Curry
• Ratatouille Pasta Hidden Veggies
• Sweet Potato and Tofu Vegetable Curry
• Fish Coconut Curry and Basmati Rice
• Hidden Veggie Lasagna
• Lemon and Paprika Chicken
• Palak Tofu
• Beef Noodle Stirfry
• Vegetarian Korma and Rice
• Mexican Chicken
• Pumpkin Risotto with Spinach and Baby Peas

• Moroccan Lamb Stew
• Lentil and Spinach Curry
• Chicken and Vegetable Lasagna
• Slow Cooked Lamb Shoulder
• Homemade Butter Chicken
• Beef Basil
• Apricot Chicken
• Indonesian Fish Curry
• Chicken, Leek, Bacon & Mushroom Pot Pie
• Moroccan Beef Tagine
• Jollof Rice
• Brazilian Fish Stew

Ingredients

Lamb:

• 1 kg lamb mince
• 1 brown onion
• 1 tbsp crushed garlic/ ginger
• 2 bay leaves
• 1 tbsp Moroccan spice/ paprika
• 1 pinch cinnamon
• 1 diced tomato can
• Salt to taste

Hummus:

• 1 can chickpeas
• ½ cup olive oil
• 1 lemon juiced
• 1 tsp crushed garlic
• 1 tsp cumin/ salt

Rice:

• 2 cups Basmati rice
• 2 tsp turmeric
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp crushed garlic
• 4 cups water

Instructions

• Brown the onions and add the garlic and ginger, cook for a few minutes.
• Add the mince and cook until it starts sticking to the pot, stirring not to burn.
• Once the beef is cooked, drain it at the sink with a colander to get rid of the excess fat.
• Return beef to the pot, add diced tomatoes and all the spices.
• Add some water depending on how much gravy you want.
• Cook on medium heat for another 20 minutes.
• Drain the chickpeas and reserve the water from the can.
• In a blender or food processor, add the chickpeas and all the other ingredients for the hummus.
• Start blending and add the chickpea water as needed to make it creamy.
• Wash the rice well and drain.
• Fry the garlic in olive oil until it starts browning, add the rice and keep stirring so it doesn’t stick to the pot.
• Add the salt and turmeric and 4 cups of boiling water.
• Stir the rice and bring it to a boil, lower the heat.
• Once the water is at the rice level, cover and cook on low heat for about 10 min or until no more liquid is in the rice.
• Remove from heat and keep it covered for another 5 minutes before serving.
• Serve meat, rice and hummus together for a delicious dinner!

Ingredients

• 500g chicken, cut into pieces
• 250g spinach
• Handful of coriander leaves
• 4 tbsp yoghurt
• 2 big onions
• 1 tomato
• 2 tsp ginger garlic paste
• Dry spices: 4 cloves, 1 black cardamom, 2 green cardamom, 1 big bay leaf, 1 small piece cinnamon stick
• 1 tsp turmeric powder (plus 1/4 tsp for marination)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp dry fenugreek leaves
• 1 tsp meat masala
• 1 tsp sugar
• Salt to taste

Instructions

• Marinate chicken pieces with salt and 1/4 tsp turmeric powder for at least 15 minutes.
• Grind onion, tomato, ginger, and garlic into a paste.
• In a saucepan, boil water and add spinach, coriander leaves, and sugar. Boil for 2-3 minutes. Remove from heat, strain, and transfer spinach mix to ice-cold water. After a minute or two, strain again. Grind the spinach mix with minimal water.
• Mix turmeric powder, coriander powder, cumin powder, and meat masala into the yoghurt. Whisk well.
• Heat a bit of cooking oil in a wok. Add all dry spices and sauté for a minute on medium heat until fragrant. Add the ground onion-tomato paste and sauté until the oil separates.
• Add the spinach paste to the wok and sauté for 2-3 minutes.
• Add the yoghurt mixture and stir continuously to avoid lumps. Sauté for 5 minutes on low heat.
• Add the marinated chicken, fenugreek leaves, and mix well. Increase heat, add a glass of water, and lower the flame after one boil. Mix well, cover the wok with a lid, and simmer for about 40 minutes, stirring occasionally.

Ingredients

• 1 eggplant, diced
• 1 zucchini, diced
• 1 capsicum, diced (any colour)
• 1 brown onion, diced
• 1 carrot, diced
• 1 tablespoon crushed garlic
• 400g passata
• 1 teaspoon paprika
• 1 teaspoon Italian herbs
• 1 teaspoon white or black pepper
• 1/2 bunch basil, chopped
• Pasta of your choice

Instructions

• Heat olive oil in a large pan over medium heat. Add the onions and cook until browned.
• Add the garlic and cook for another 2 minutes.
• Add the diced eggplant, zucchini, capsicum, and carrot. Cook until the vegetables are softened.
• Stir in the passata, paprika, Italian herbs, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
• Remove from heat and blend the mixture with a stick blender until smooth.
• Stir in the cream and chopped basil.
• Cook the pasta according to package instructions. Drain and return to the pot.
• Add the ratatouille sauce to the pasta and mix well.
• Serve hot, garnished with additional basil if desired.

Ingredients

• 2 zucchinis
• 2 carrots
• 1 packet of soft tofu, diced
• 2 sweet potatoes, diced
• 1 small pumpkin, diced
• 250g baby spinach, diced
• 4 L chicken or vegetable stock
• 3 tablespoons curry powder
• 3 onions, diced
• 3 tablespoons plain flour
• 3 tablespoons Nuttlex
• 3 packets of bow pasta

Instructions

• Melt Nuttlex in saucepan.
• Add flour and curry powder and mix well.
• Add stock and all vegetables. Cook until vegetables are tender.
• Boil pasta, drain and mix with vegetables. Enjoy!

Ingredients

• 1 tbsp chopped garlic
• ½ tbsp chopped ginger
• 1 onion, finely chopped
• 2 tbsp oil
• 2 tsp ground coriander
• 2 tsp turmeric
• 2 tsp curry powder
• 400ml low-fat coconut milk
• 600g fish fillets (any fish)
• Mixed vegetables of your choice (e.g., broccoli, green beans, cauliflower)
• 2 cups vegetable stock
• Lime juice (for seasoning)
• Steamed basmati rice
• Coriander leaves (to serve)

Instructions

• Cook the fish in the oven for 20 minutes at 180°C.
• Heat oil in a pan over medium heat. Add onion, garlic, ginger, curry powder, turmeric, and coriander. Stir for 2 minutes.
• Add coconut milk and vegetable stock, bring to a simmer.
• Add mixed vegetables, stirring occasionally, and cook for 15 minutes.
• Add the cooked fish and cook for an additional 5 minutes.
• Remove from heat and season with lime juice and salt.
• Serve the curry with steamed basmati rice, topped with coriander leaves.

Ingredients

• 250g lasagna sheets
• 400g tomato puree (1 large can)
• 250g frozen peas and corn mix
• 1 teaspoon sweet paprika
• 1 teaspoon coriander powder
• 2 teaspoons cumin powder
• 1 tablespoon vegetable stock powder
• 25L water (approximately)
• 200g pumpkin, chopped
• 1 teaspoon dried oregano
• 2 onions, chopped
• 2 carrots, cut
• 2 capsicums, cut
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 200g tasty cheese, grated
• Olive oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 180°C (350°F).
• In a large pot, heat some olive oil over medium heat. Add the onions, garlic, and ginger. Cook until softened.
• Add the sweet paprika, coriander powder, and cumin powder. Cook until fragrant.
• Add the tomato puree and water. Bring to a boil, then reduce heat and simmer.
• Add the frozen peas & corn mix, pumpkin, carrots, and capsicums. Season with salt and pepper. Cook until the vegetables are tender.
• Stir in the dried oregano.
• Using a stick blender, blend the mixture until smooth.
• In a baking dish, layer the lasagna sheets and vegetable mixture, finishing with a layer of vegetable mixture on top.
• Sprinkle the grated cheese over the top.
• Cover with foil and bake in the preheated oven for about 30-40 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy your vegetable lasagna!

Ingredients

• 400g Chicken Breast
• 1/2 Red Onion
• 1 Carrot
• 1 Red Capsicum
• 1 Head Broccoli
• 2 cups Couscous
• 2 Cups Water or Stock
• 1 Tbsp Sweet Paprika
• 1 Lemon (Juice & Zest)
• 1 tsp Garlic

Instructions

• Butterfly the chicken breasts or cut into large strips, marinate in the paprika, lemon, garlic and olive oil for 10 minutes.
• Chop the vegetables quite small and mix in a bowl with a little olive oil.
• Cook vegetables in the oven for 10-15 mins @180c until soft.
• Grill the chicken on medium heat until cooked. This works well on a BBQ too.
• Prepare the couscous. In a plastic bowl or tray, add the couscous and 2 cups of hot (not boiling) water or stock. Cover and leave for 2 minutes. Add the cooked veggies and stir together with a fork to separate the grains. Serve with fresh chopped tomatoes and a dollop of sour cream.

Ingredients

• 1x brown onions
• 1 tbsp crushed garlic and ginger
• Spinach
• 1kg firm tofu
• 4x diced tomatoes or 1x diced tomato can
• 1x carrot
• ½ cup coconut cream (or thickened cream if you prefer)
• 1 tbsp garam masala
• 1 tsp turmeric/ ground cumin/ ground coriander

Instructions

• Cut the tofu in small cubes. Dice the onions and carrots.
• Brown the onions, add the ginger and garlic and cook for a few minutes, then add the carrots.
• After a few minutes, add all the spices and the diced tomatoes.
• Cook for around 20 min before adding the spinach.
• Add some water and mix in the vegetable stock.
• Remove from heat and blend until smooth.
• Return it to low heat and add the tofu. Cook for another 20 min.
• Top with coriander and parsley.
• Serve with the rice of your preference and enjoy!

Ingredients

• 1/2 each red, yellow and green capsicum- sliced thinly
• 2x sticks celery – sliced thinly
• 2x shallots – sliced thinly
• 1x carrot – grated
• 1x bok choy – sliced thinly
• 5 cups wombok – shredded
• 250g beef strips
• 1 garlic clove – crushed and diced
• 1 tsp minced ginger
• 4 tablespoons kecap manis
• 250g packet udon noodles

Instructions

• In a hot pan, add about 1/2 tablespoon oil, once hot, add garlic and ginger and fry for about 20 seconds.
• Add the beef and when almost cooked through, add all the veggies and toss together.
• Prepare noodles according to package directions, add those.
• Mix together well.
• Add the sauce, adding extra if needed to taste.
• Mix well and stir fry for around 2 mins to incorporate the sauce.
• Serve and enjoy.

Ingredients

• 2 x diced carrots
• 10 green beans
• 6-8 florets broccoli
• 6-8 florets cauliflower
• 100g mushrooms, diced
• 100g corn kernels
• 100g green peas
• 1 x medium potato, diced
• 300g brown onions, chopped
• 1 x 300g or 250g tin diced tomatoes
• 2 tablespoons minced garlic
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 2 tablespoons curry powder
• 1 tablespoon cumin (whole)
• 2-3 bay leaves
• 1 x 400ml can of coconut cream
• 5 tablespoons oil
• 1 tablespoon salt
• ¼ bunch fresh coriander

Instructions

• Heat oil in a pot. Add cumin (whole) and bay leaf, allowing to crackle slightly, then add the chopped onions and cook until they are a light golden brown colour. Add minced garlic and sauté for 2-3 mins.
• Add cumin powder, coriander powder, curry powder and salt. Add diced tomatoes and cook the well for 4-6 mins.
• Add all the vegetables and cook for 4-5 mins. Add 400 ml of water, bring to the boil and simmer for 10-15 mins.
• Add the coconut cream and cook for another 10-12 mins. Check if potatoes are cooked then turn off heat.
• Garnish with fresh chopped green coriander and serve with your choice of wrap or rice.

Ingredients

• 400g chicken breast
• 1 large red capsicum
• 1 red onion
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp mixed herbs
• 1 tsp ground coriander
• 1 tsp garlic
• 2 cups basmati rice
• 3 Tbsp plain yoghurt
• ½ cucumber
• 4 large pita breads

Instructions

• Cut the chicken into strips. Slice the capsicum and onion and place everything into a bowl.
• Add the spices, garlic and herbs to chicken & veg with a little oil stir coat thoroughly.
• In a fry pan on medium heat, fry the Chicken and Veg until starting to colour fully cooked through.
• Meanwhile cook the rice and place into a bowl.
• In another bowl, grate the cucumber and mix with yoghurt to make dressing.
• Warm the pita in the oven or by placing in a hot pan on stove for 20 seconds each side.
• Serve the rice, chicken, vegetables and pita together with the dip.

Ingredients

• 300g arborio rice
• 1L chicken stock
• 1/2 kg pumpkin, roughly chopped
• 300g baby spinach
• 200g frozen baby peas
• 1 tsp minced garlic
• 1 white onion, diced
• Olive oil
• Parmesan cheese, to serve

Instructions

• Preheat the oven to 200°C (390°F).
• Place the pumpkin on a baking tray, drizzle with olive oil, and roast until soft and browned, about 20-25 minutes.
• Meanwhile, blanch the frozen peas in boiling water for a few minutes, then drain and set aside.
• In a large frying pan, heat a little olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
• Add the rice to the pan and stir to coat the grains in the oil. Pour in the chicken stock and bring to a simmer.
• Transfer the rice mixture to a deep baking tray and cover with foil. Bake in the preheated oven for 10 minutes.
• Remove the foil and stir the rice gently. Return to the oven, uncovered, for another 10 minutes, or until the rice is cooked and most of the liquid is absorbed.
• Stir in the roasted pumpkin, peas, and baby spinach until the spinach is wilted.
• Serve the risotto with grated parmesan cheese on top.

Ingredients

• 300g arborio rice
• 1L chicken stock
• 1/2 kg pumpkin, roughly chopped
• 300g baby spinach
• 200g frozen baby peas
• 1 tsp minced garlic
• 1 white onion, diced
• Olive oil
• Parmesan cheese, to serve

Instructions

• Preheat the oven to 200°C (390°F).
• Place the pumpkin on a baking tray, drizzle with olive oil, and roast until soft and browned, about 20-25 minutes.
• Meanwhile, blanch the frozen peas in boiling water for a few minutes, then drain and set aside.
• In a large frying pan, heat a little olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
• Add the rice to the pan and stir to coat the grains in the oil. Pour in the chicken stock and bring to a simmer.
• Transfer the rice mixture to a deep baking tray and cover with foil. Bake in the preheated oven for 10 minutes.
• Remove the foil and stir the rice gently. Return to the oven, uncovered, for another 10 minutes, or until the rice is cooked and most of the liquid is absorbed.
• Stir in the roasted pumpkin, peas, and baby spinach until the spinach is wilted.
• Serve the risotto with grated parmesan cheese on top.

Ingredients

• 250g red lentils
• 125ml coconut milk
• 250ml water
• 1/2 tsp turmeric powder
• Salt to taste
• Fresh or frozen baby spinach
• 5-6 curry leaves
• 1 small onion, finely sliced
• 10g curry powder
• 1 garlic clove, diced

Instructions

• Wash the lentils thoroughly, changing the water two or three times, to remove any impurities.
• Add the washed lentils, water, turmeric powder, salt and other ingredients you choose to a pot and simmer it on a low heat, stirring every 2-3 minutes, until the lentils turn yellow and are cooked. Add more water if required.
• Once the lentils are cooked, add the coconut milk and cook for another 2-3 minutes until the coconut milk is combined through and heated.
• Add the spinach and combine. If you’re using frozen spinach it will require an additional few minutes on a low heat to cook off the excess water. If using fresh spinach, serve immediately.
• Serve the curry on its own or with rice, roti or crusty bread.

Ingredients

• 500g chicken mince
• 2 small garlic cloves
• 1 medium onion
• 2 Cups chopped vegetables (your choice) e.g. broccoli, cauliflower, zucchini, carrot, capsicum, celery, mushroom
• 8oog can crushed tomatoes
• ½ TBS dried oregano
• 1 tsp dried basil
• 1 small bay leaf
• 1 TBS tomato paste
• 1 tsp sugar
• 1 Cup chicken stock liquid or 1 tsp
• Dry chicken stock powder
• 250g lasagna sheets
• 1 TBS margarine
• 1 TBS plain flour
• 1 Cup milk (heated in microwave for 2 minutes)
• ½ Cup grated cheese
• 1 TBS parmesan cheese (optional)

Instructions

• Brown chicken mince in pan.
• Put onion, garlic and vegetables into food processor and process finely.
• Add vegetables to chicken mince and cook for 2 minutes.
• Add rest of ingredients up to the chicken stock to the pan and slowly bring to the boil.
• Reduce heat and simmer for 30 minutes until sauce thickens.
• To make the white sauce, melt margarine in pan, add plain flour and cook for 1 minute. Gradually pour in milk, stirring the sauce until it thickens.
• To assemble the lasagna, place 1/3 of chicken sauce into a baking dish.
• Cover with lasagna sheets and repeat layers until you finish with a lasagna layer.
• Pour white sauce over the top.
• Sprinkle over two cheeses.
• Cover with baking paper then foil.
• Cook in oven at 180°C for 40 minutes, then take off baking paper and foil and place back in the oven for a further 10 minutes until brown on top.

Ingredients

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp cumin seeds
• 1 tsp salt
• 1 tsp black pepper
• 2-3 garlic cloves, sliced
• 5 kg lamb shoulder

Instructions

• In a small bowl, mix the ground cumin, ground coriander, thyme, rosemary, paprika, parsley, oregano, cumin seeds, salt, and black pepper.
• Make fine slashes over the fat side of the lamb shoulder and insert slices of garlic cloves into the slashes.
• Drizzle olive oil over the lamb and rub the spice mix over both sides. Marinate overnight, or for at least 2 hours.
• Preheat the oven to 110 degrees Celsius.
• Place a rack in a deep roasting pan and add 1/2 cup of water to the pan. Place the lamb on the rack and roast in the oven for up to 10 hours, basting with its juices occasionally.
• In the last hour of cooking, add some chopped vegetables of your choice – potatoes, broccolini, carrots, or cauliflower to the roasting pan to cook alongside the lamb.

Ingredients

Marinade

• 750g chicken
• ½ cup coconut yoghurt
• 1 Tbsp lemon juice
• 1 tsp turmeric powder
• 2 tsp garam masala
• ½ tsp chili powder
• 1 tsp ground cumin
• 1 Tbsp ginger
• 2 cloves garlic

Curry

• 2 Tbsp butter or vegetable oil
• Onion
• 1 cup tomato passata
• 1 cup coconut cream
• 1 Tbsp sugar
• 1 ¼ tsp salt

Instructions

• Combine all marinade ingredients in a bowl. Cover and refrigerate overnight or minimum 3 hours.
• Heat a large frying pan with oil and brown the onion. Add marinated chicken and cook until the chicken is cooked through.
• Add the tomato passata, sugar, salt and coconut cream. Turn down to low and simmer for 15 minutes. Taste to see if it needs more salt.
• Cook 2 cups of rice.
• Garnish with coriander and serve with your rice of choice.

Ingredients

• 1 kg mince beef
• 1 tbs minced garlic
• 1 tbs sugar
• 1tbs soy sauce and sweet soy sauce
• 50g Oyster sauce
• Carrots thinly sliced into sticks.
• 500g Green beans
• Bunch of basil
• 2 cups of brown rice

Instructions

• Heat the oil and garlic then add the beef.
• Cook until approx. 80% done then add the oyster sauce, garlic, soy sauces.
• Add the basil to taste.
• Cook the vegetable and add to the dish once ready.
• Cook the rice and serve the dish with brown rice.

Ingredients

• 1kg chicken breast, diced
• 1 large carrot
• 1 red capsicum
• 1 small sweet potato
• 100g pumpkin
• 1 large white onion
• 1 can crushed tomatoes
• 1 can chickpeas, drained and rinsed
• 1L chicken stock
• 100g dried apricots, sliced
• 1 Tbs crushed garlic
• 1 Tbs crushed ginger
• 1 tsp each of ground cumin, coriander and sweet paprika
• 100g baby spinach

Instructions

• Toast the spices in a dry frying pan until fragrant, remove and set aside.
• In the same pan, brown the chicken in batches in a little oil. Set aside.
• In a saucepan, add the diced onion, capsicum, carrot, pumpkin and sweet potato and cook in a little oil until starting to brown, then add the garlic and cook for 1 minute more.
• Add the toasted spices, tomatoes, chickpeas and stock and bring to the boil.
• Add in the chicken and simmer until the chicken and vegetables are cooked through, roughly 20 minutes.
• Add the apricots and cook for 5 minutes more.
• The sauce should be quite thick from the potato, but can be thickened if needed with a little cornflour.
• Remove from heat, season and add the baby spinach just as you are about to serve, stirring it through the sauce.

Ingredients

• 1kg white fish fillets
• 1 white onion
• 1 green capsicum
• 1 small sweet potato
• 2 x 400ml cans coconut cream
• Soy sauce
• 1 Tbsp crushed garlic
• 1 Tbsp crushed ginger
• 2 Tbsp lemongrass puree
• ½ Tbsp each of ground cumin, ground coriander, turmeric and cloves

Instructions

• Toast the spices in a dry frying pan until fragrant. Slice the onion, capsicum and dice the potato.
• In a saucepan, fry the onion and capsicum in a little oil until starting to colour.
• Add the garlic, ginger and lemongrass and cook for 1 minute more.
• Add the toasted spices, coconut cream, sweet potato and a little water to make up the sauce.
• Bring to the boil and simmer until the potato is soft and the sauce thickens slightly. Season with a dash of soy sauce if required.
• While the sauce is simmering, portion the fish and place on a baking tray.
• Cook the fish in the oven at 180 degrees Celsius for 10-15 minutes until just cooked.
• To serve, place the fish into a serving dish and pour the sauce over.
• Gently stir together and serve with rice.

Ingredients

• Olive oil
• 2 Leeks, whites thinly sliced
• 3 tablespoons Garlic, minced
• 300g Bacon, thinly sliced
• 1 bunch of Thyme, leaves picked
• 400g Button Mushrooms, sliced
• 800g Diced Chicken (breast or thigh)
• 2 tablespoons Flour
• 400ml Milk
• 400ml Chicken Stock
• 800g Potatoes, diced
• 2 tins Chickpeas, drained
• 4-5 sheets Puff Pastry

Instructions

• Preheat the oven to 180°C.
• Cook the bacon in the oven for 20-30 minutes until crispy.
• In a large pot, heat some olive oil over medium heat. Add the leeks and garlic and cook until softened.
• Add the mushrooms and thyme to the pot and cook until fragrant.
• Add the diced chicken to the pot and cook until no longer pink.
• Sprinkle the flour over the chicken mixture and stir well to combine.
• Pour in the milk and chicken stock and stir until the mixture thickens.
• Add the diced potatoes, cooked bacon, and drained chickpeas to the pot.
• Simmer the mixture for about 15-20 minutes, or until the potatoes are tender.
• Transfer the mixture to a large baking dish.
• Cover the mixture with puff pastry, trimming any excess pastry.
• Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and cooked through.
• Serve hot and enjoy the delicious, creamy pot pie!

Ingredients

• 1kg Diced Beef (Chuck Steak)
• 1 Large Carrot Diced
• 1 Large Onion Diced
• 1 Red Capsicum Diced
• 2 Cans Crushed Tomatoes
• 1 Can Chick Peas Drained / Rinsed
• 100g Dried Apricots Sliced
• 1 tbsp Crushed Garlic
• 1 tbsp Crushed Ginger
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• ½ tsp ground Cinnamon

Instructions

• Toast the spices in a dry pan until fragrant.
• In a pot, fry the Onions, Carrots & Capsicum in a little oil until starting to colour, add the diced beef and continue until the meat browns a little.
• Add the Garlic & Ginger & Spices and cook 2 minutes.
• Add crushed tomatoes, and a little stock/water if needed to cover the meat.
• Cover and simmer for 1 hour.
• Add the chickpeas and simmer until meat is tender.

Ingredients

• 4 medium fresh tomatoes
• 1 medium onion (chopped)
• 1 tablespoon of garlic puree
• 1 tablespoon of tomato paste
• 2 tablespoons of olive oil
• 500g of basmati rice (washed)
• 2 cubes of vegetable stock
• 1 teaspoon of ground black pepper
• 1 teaspoon of salt

Instructions

• Place the tomatoes in a blender for about 45 seconds. Make sure that everything is blended well.
• In a medium-sized pot, heat the olive oil on medium-high heat. Once the oil is hot, add the chopped onions and wait until they turn golden brown. Add the tomato paste and garlic puree and fry for 2-3 minutes.
• Put the blended tomato mixture (save about ¼ cup and set aside) into the medium-sized pot. Cook the mixture on medium heat for about 15 minutes. Make sure you keep on stirring the mixture so that it doesn’t burn.
• After 15 minutes, add the vegetable stock. Mix and add your seasonings (salt, pepper, thyme). Continue to boil this mixture for another 10 minutes.
• Now it’s time to add the rice to the pot. Remember to wash it! Mix the rice very well with the mixture in the pot. You may have to add a little bit more water. Cook on medium to low heat for 20-30 minutes.
• When the liquid has almost dried up, add the remaining tomato mixture. Cover with a lid and let it cook for another 5-10 minutes. Heat until any liquid has completely dried up.
• When dried, turn off the heat and mix thoroughly.

Ingredients

• 1kg Basa Fish (or firm white fish) cut into 2-inch pieces
• 1 Onion diced
• 1 Red Capsicum diced
• 1 Green Capsicum diced
• 1 Tbsp Garlic minced
• 1 Tbsp Ginger minced
• 1 Tbsp Oil
• 1 cup Lime Juice
• 3 Tbsp Tomato Paste
• 1 tsp Turmeric
• 1 tsp Sweet Paprika
• 1 tsp Cumin
• 1 tsp Salt
• 1L Coconut Cream
• 1 cup hot water

Instructions

• Place the fish in a bowl, add the turmeric, sweet paprika, cumin and lime juice. Mix well and leave to marinate.
• In a large pan, heat the olive oil over medium-high heat. Add onion, garlic and ginger and sauté for 2-3 minutes. Lower the heat to medium, add the capsicum and cook for another 2-3 minutes.
• Add the fish, tomato paste, and salt. Mix, add water and bring to a boil. Cover and cook over medium low heat for 5 minutes or until the peppers are tender.
• Add the coconut milk and taste and add more salt if necessary. Cook gently until fish is cooked through, about 4-6 minutes. Taste and adjust salt and squeeze with lemon.
• Serve with rice, sprinkle with coriander or chives and a squeeze of lime.
• Drizzle with a little olive oil if you want.