It's very strange how as soon as you know you shouldn't eat something, you crave it uncontrollably. I've really missed the ability to just order a takeaway or buy a ready meal from the supermarket, as most vegetarian (or even fish based meals) have onion and/or garlic in.
I'd had a busy day yesterday, dashing about, calling in favours, taking child #2 to the dentist, and knew that I would want something comforting (and quick!) by the evening. Now, though this recipe is fairly quick, I did partially prepare it during a lull in the day's dashing about, and then reheated it later that evening. This recipe actually yielded about three portions, so I have frozen the spare to have another day. There is no reason why you couldn't batch cook this recipe (maybe even doubling quanities to make six portions) and freeze the lot. Then all you have to do is take it out of the freezer that morning, and cook the rice (or preferred accompaniaments) as you're warming it up.
What I used....
* 1 tbsp garlic infused olive oil
* 1 bag frozen gluten free Quorn pieces
* 1/2 tsp ground turmeric
* 1/2 tsp mustard powder
* 1/2-1 tsp chilli powder
* 1/2-1 tsp garam masala
* pinch salt
* pinch pepper
* 1 red pepper
* 3 handfuls fresh spinach (or 3 'balls' of frozen spinach)
* 1 x 280g can chopped tomatoes
Serve with cooked white rice and poppadoms.
Method...
1. Heat 1 tsp of the oil in a large pan.
2. Add the Quorn pieces and fry until lightly browned.
3. Meanwhile, in a separate cup, mix the turmeric, mustard powder, chilli powder, garam masala, salt and pepper.
4. Mix the remaining garlic oil into the herbs until it forms a paste.
5. Stir the paste into the lightly browned Quorn pieces.
6. Chop the pepper into bite sized pieces and add to the pan.
7. Add the spinach and wilt or defrost as needed.
8. If the pan begins to get too dry, add a small amount of hot water and stir.
9. Once spinach has wilted, stir in the chopped tomatoes.
10. Simmer for about 5-10 minutes until the peppers are cooked.
11. Serve with cooked white rice and poppadoms.
This was such a comforting midweek meal. It is punchy without being too hot, but feel free to crank up the heat if you cann tolerate it. It's so nice to be able to have something spicy that isn't going to cause too much tummy trouble.
Let me know what you think and feel free to share.
** Please note this recipe is based on my own experiences of FODMAP and should not be followed, or used only as a guide, if you suffer from severe food intollerances or allergies.
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