Being home alone doesn’t mean having cereal or take out for dinner. This quick and easy Yellow Curry is ready in about 20 min and packed full of fresh veggies. I always keep a jar of Thai curry paste in the fridge and a can of low fat coconut milk in the cupboard. All you need are the veggies and some brown rice and your’e ready for a deliciously spicy, healthy and hearty meal.
I love cooking, mostly for a large group of people, that way I can make many dishes and flex my culinary skills 😉 So when I am home alone, cooking just for myself, I’m not as inspired to create something amazing. Having simple ingredients on hand makes coming up with dishes for one simple and less labor intensive (hey, cooking for one means there is no one else to share the clean up!).
1 tbsp of Thai Curry Paste (yellow, red or green)
1 tbsp of oil
3 baby eggplants, about 3/4 cup chopped
2 heads of baby bok choy (or 1/2 cup of chopped cabbage)
3 shitaki mushrooms, chopped
1 handful of sugar snap peas (or green beans)
1 small green pepper, chopped
1 handful of fresh Thai basil or regular basil will do
1/2 cup of low fat coconut milk
1/2 cup of water or coconut water
1 tbsp of tamari sauce (thats Gluten Free soy sauce)
1 inch piece of ginger grated
1 clove of garlic, diced fine
Plus a portion of cooked brown rice for one (about 1/2 cup of brown rice, I used basmati, 1 cup water, simmer for about 15 min, lid on)
Wash and chop all of the veggies except the sugar snap peas, leave them whole.
In a pan over medium heat, add the oil and curry paste. Cook for about 1 min.
Add in all of the veggies except the peas and bok choy, plus the garlic and ginger. Stir and cook for about 3 min.
Add in the coconut milk and water. Cook for about 5 min.
Add in the peas and bok choy, cook for a further 2 min.
At this point you can add a little corn starch to thicken it, as I water down my coconut milk to keep the fat content down, but you can thicken it back up if you prefer.
Heap some brown rice into a bowl and pour on the hearty veggie curry and you’re delicious dinner for one is ready! Much better than a bowl of Special K right?? 🙂
Although you would think a photo shoot would provide healthy, low fat lunches-not only for the models who are supposed to be fit and healthy, with glowing skin and thick lustrous hair, but for anyone in such an appearance based industry….sadly that is not always the case. Rarely ever really.
Well today I have been pleasantly surprised!
On the lunch menu:
Roasted salmon with dill, asparagus and baby potatoes
Quinoa and feta cheese burgers with sweet potato humus
Watercress and zucchini salad
Steamed broccoli with pumpkin seeds, chia seeds and sprouts
Red cabbage horseradish coleslaw
Fresh celery, apple, lemon and ginger juice
Berry frozen yogurt cheesecake with a seed and date crust
Everything is gluten-free and low fat. So delicious. Food that actually makes you feel good about eating. The way it should be! (Yes, I had seconds!)
Will be recreating some of these recipes soon, so stay tuned!
Finally it’s warm (and dry!) enough in London to sit outside in the park for lunch. I love having picnics, it reminds me of my childhood- eating finger foods, lounging on the grass, out in the sunshine.
Also, bringing your own lunch to work is a great way to save money, eat healthy and save calories (restaurants are concerned primarily about taste so in goes the butter, oils, fats, sugars and salts to make the food taste great). Cooking for yourself enables you to control all of that.
I found these great little lunch boxes that are BPA free and even have the utensils right in the lid, making them perfect for picnics.
1 cup of rinsed organic Quinoa
1 cup of water with veggie stock (optional)
1 cup of diced squash and sweet potato (mixed)
1 small zucchini diced
1/2 yellow pepper diced
1/4 cup of organic low fat feta cheese
2 tbsp of toasted pumpkin and sunflower seeds (mixed)
Small handful of parsley
1 tbsp of fresh thyme leaves
1 tsp of dried oregano
1 tsp of smoked paprika
1/2 lemon, juiced
Extra virgin olive oil, good quality
1. Add the rinsed quinoa to a pot plus the stock and bring to a boil. Reduce heat to a simmer and continue to cook for 20 min.
2. Turn the oven to 250 degrees C.
3. Add all of your diced veggies in a large bowl, add in the thyme, oregano, paprika, s&p, and a good drizzle of oil. Toss around and spread on a baking sheet. Bake in the oven for about 15-20 min.
4. This dish can be eaten warm but if you want more of a salad, once the quinoa and veggies are cooked, let them cool down. Once cool (or kept warm) add back to the large bowl to incorporate.
5. Add in the feta cheese, chopped parsley, toasted seeds, a drizzle of good quality olive oil and lemon juice. Toss well. Ready to serve!
Quinoa is really high in protein and Gluten-Free, making this a gluten-free meal that will give you enough energy to make it through the day 🙂