All posts tagged: chilli

Fridge Raider Green Curry and Rice aka c.1999 on a Thai Beach

This was a fridge raiding meal the day before the shopping arrived, so strictly speaking it’s not a ‘green curry’ proper… but for me it has enough of the elements to make it as good as!  And if you close your eyes and put on Moby’s ‘Play’ album then you’re in Thailand c.1999! (Scroll down for a quick blast of ‘porcelain’ from that album) Ahhh, the memories… (Take a moment) OK, back to business!  It’s very quick to make, hearty as it is, but could be beefed up for the weekend if you add chicken, prawns or a side of spring rolls… Ingredients: 1 onion 4 cloves garlic 1 thumb ginger (grated) 1 green birdseye chilli 1 stick fresh lemongrass 2 tsp ground turmeric 1 tsp ground coriander 1 tin chickpeas (drained) 1 small butternut squash 1 can coconut milk 1 bunch fresh coriander salt & pepper 1 cup wholegrain basmati rice 2 tbsp coconut oil Method: 1. Heat the coconut oil in a large pan on the hob 2. Finely chop the onion, crush …

Fast Slow-Food, Quick Vegan Chilli…

This one is about as fast as slow-food gets.  In the time it takes to boil the brown rice the chilli is ready! Ingredients for two: 1/2 cup brown basmati rice. 1 red onion 3 cloves garlic 300g vine cherry tomatos 1 hot red chilli 1 tbsp tomato puree 1/2 glass vegan primitivo (there are some good options until £10 at Waitrose) Handful chopped coriander 1 can red kidney beans pinch mixed herbs 1/2tsp sweet paprika Salt and pepper to taste Olive oil Method: 1. bring a pan of water to the boil and add the rice. simmer for around 20 minutes or until the rice is cooked. Meanwhile… 2. heat the olive oil in a pan on a medium heat. 3. chop the onions and add to the pan. Soften but don’t brown. 4. chop the garlic and add to the pan. Be careful not to brown. 5. cut the cherry tomatoes in half and add to the pan. 6. chop the chilli and add to the pan. 7. add the primitivo and tomato …