Archives for posts with tag: turmeric

My boyfriend bought a 6 pack of chicken breasts and froze them all together. I defrosted and baked them all on Sunday so we have been working our way through them all week. Chicken is dull for lunch and dinner for 3 days. 

The title of this is a bit of a lie. I had one thing in the fridge – cooked chicken. But you could emit the chicken completely and just use veg, or tofu from the cupboard. I keep ready chopped onion in the freezer, and I get frozen spinach because life is hard.

1) fry an onion in a deep pan til golden, then fry a garlic clove (keep it whole). 

2) add 2 teaspoons of minced ginger (I keep a jar in the fridge, damn ok there were 2 things in the fridge) and fry for 30 seconds.

3) add dessert spoons of: cumin seeds, turmeric, ground coriander, and fry. For more flavour go heavy on the spices. 

4) add 600-700ml of water, half a chicken stock cube and 2 tbsp of tomato purée.

5) transfer the watery mix to a blender and whizz till smooth. Do in batches if you have too much and don’t want overflow.

6) add the sauce back to a pan and simmer for 15 mins.

7) add: drained chickpeas, frozen spinach, diced cooked chicken, salt and pepper. Simmer for another 5-10 mins.

If you want more sauce don’t simmer it as much. Serve with basmati rice and a huge dollop of mango chutney.


It’s tricky to make a dal look great in a photo. I promise that this tastes better than it looks. I used this recipe from BBC Good Food. 

The yellow split peas took double the amount of time to cook, so it’s lucky I started early. It was worth it though. I also found setting all the ingredients out at the start helped get through the recipe without forgetting anything.

[10 min prep / 70 mins cooking time / serves 4] 

1) rinse 250g yellow split peas and place in a pan with 900ml water. Boil, remove scum with a spoon and then simmer. It took 70 mins for me. I’ve read that the peas soaking overnight reduces the cooking time by 30 mins so I’ll try that next time.

2) chop/ set aside in separate bowls: 1 onion, 3 green chillies, 2 tsp minced ginger, 100ml water.

3) set aside in a ramekin: 3/4 tsp turmeric, 3/4 tsp garam masala, 1 1/2 tsp ground coriander.

4) in a blender whizz 3 cloves of garlic and 3 salad tomatoes.

5) put 3 tbsp veg oil in a large pan and fry 1 tbsp cumin seeds. Once becoming fragrant, add the onion, chilli and ginger. After 5 mins add the tomato and garlic purée, 100ml of water and the ramekin of spices. Simmer for 20 mins.

6) whisk the yellow split peas to loosen them, then add to the onion/tomato mix/spice mix and bring to the boil. Season to taste.

Serve with rice and lashings of mango chutney.

I’ve been poorly lately with no energy whatsoever for cooking. This one pot was a warming dinner and lunch the next day, and happily took little effort.

1) heat oil in a heavy set pan on the hob and fry 1/2 red onion and a garlic glove.

2) add chopped pepper, 3-4 tomatoes (whatever ends of veg you have!) and fry for 2-3 mins.

3) pour in a tin of rinsed chickpeas and add spices: turmeric, cumin seeds, chilli powder.

4) pour in 1/2 cup of basmati rice, and 1 cup water. 

5) add 2 dessert spoons of garam masala.

6) bring to the boil, reduce the heat and pop the lid on for 10 mins.

7) once done, most of the water should be gone and the rice cooked. Stir through fresh coriander and enjoy. 


This is such a good recipe for using up bits of veg from the fridge. It made 3 big portions for dinner, lunch and one for the freezer too.

1) in a heavy pan in the hob, fry a chopped onion in oil.

2) once softened add 1 tbsp of turmeric, a shake of ground coriander and chilli powder.

3) add 1 chopped courgette and stir.

4) add 1 cup of red lentils and 800ml of chicken stock.

5) bring to the boil and simmer with a lid on for 35 mins.

6) stir in the spinach and put the lid back on for 5 mins. Serve with rice or bread. 

Deeelish 🙂 

 Didn’t realise quite how fuzzy that picture is, sorry team! Anyway, this was a proper filling and satisfying dinner after working late last night. I’ve also filled a tuppaware so I can have it for lunch tomorrow or pop it in the freezer. I followed this recipe from Women’s Health but changed a few things here and there.

1) in a pan dry fry for 1 min: 1 tsp turmeric, 1 tsp chilli powder, 2 tsp ground cumin.

2) in a separate heavy pan on the hob cook a chopped red onion in some oil. After 5 mins add a dessert spoon of minced ginger and 2 minced garlic cloves. Cook for a min and add the spices you’ve just fried.

3) add 1 tin of coconut milk and 1/2 tin of water (I added water as it didn’t seem enough liquid).

4) add a tin of rinsed chickpeas and 125g of red lentils.

5) pop a lid on and cook on low for 30 mins.

6) after 30 mins, pop in a big handful of spinach plus salt and pepper. Put the lid back on and cook for 5 more mins.

Serve up with cauliflower coconut rice as the Women’s Health recipe suggests, I preferred mine on its own, or with a flat bread. Happy cooking!

My boyfriend informs me that this is an Indian Saag because a Pakistani Saag is greener. Either way, I reinterpreted this Olive recipe (because I’m lazy and didn’t have some of the ingredients) and it tasted absolutely amazing. My best mate Amy always jokes that I never cook with spices, well here we are, I didn’t use a Pataks paste!

1) in a heavy pan on the hob fry a chopped onion in some olive oil. Add tsp of dried chilli, shake of cumin seed, shake of turmeric, shake of ground coriander, 2 minced garlic cloves, 1 tsp minced ginger.

2) once onions are soft, add a chopped chicken breast and stir.

3) once chicken looks like it’s cooking, add a tin of chopped tomatoes, 3/4 cup of red lentils and 1 1/2 tins of boiling water and simmer with a lid on for 20 mins.

4) add a big handful of spinach and stir it in. Add a shake of garam masala.

5) simmer for another 5 mins with the lid on, and you’re done.

This made enough for dinner last night and lunch today, which I can’t wait for. After the dire election result, it’s all that’s getting me through today.

I bought a pack of lamb meatballs as they were cheaper than lamb mince (weird I know) and saw this Delicious recipe on Facebook. I didn’t have any Ras el Hanout to spice the burgers so I made my own. They tasted great especially in pitta with spinach leaves and grated carrot (and ketchup if you’re my boyfriend).

1) in a blender whizz up one small chopped carrot, 1 tin of rinsed chickpeas, 1 red chilli, pinch of ras el hanout (see below for recipe).

2) place chickpea/carrot paste in a bowl with the lamb mince and mix together with your hands.

3) form in to patties and sprinkle with flour – leave in the fridge for 10 mins to firm up.

4) fry patties for 5-8 minutes turning them regularly.

Serve up with pitta (not homemade today, sorry!) and whatever else you fancy.

For the ras el hanout I followed this BBC food recipe

1) toast cumin seeds and coriander seeds.

I didn’t have a pestle and mortar so made do with a bowl and the end of a rolling pin.

2) Grind up the toasted spices with ready ground turmeric, ginger, cinnamon, black peppercorns, seeds from 10 cardamom pods.

Can’t wait to use the leftovers in some kind of North African dish. Ideas welcome!