Healthy Nachos & Potato & Spinach Curry from my book, Good Food No Stress
Watch the clip for the Nachos here
and the Potato & Spinach Curry here
2 tortilla wraps (wholemeal or corn)
3 tbsp olive oil
1/2 tbsp freshly ground coriander (optional)
1/2 tbsp freshly ground cumin (optional)
½ tsp salt
A large handful of grated cheese (strong cheddar is best)
Preheat the oven to 220’C.
Cut the tortillas into 8 wedges, place in a big bowl and toss together with the olive oil, spices (if using) and salt. Spread out flat on a baking tray and cook in the hot oven for about 3-4 minutes until slightly golden brown.
Remove from the oven and switch the grill on. Sprinkle with the cheese and place under the hot grill for a few minutes until the cheese has melted. Spoon the mango salsa over.
2 tblsp tahini
Juice of ½ a Lemon
3 cloves of garlic
A bunch of flat leaf parsley, chopped
A glug of olive oil
Salt to taste
Preheat the oven to 180˚C
Brush a baking tray lightly with olive oil
Slice the aubergines in half lengthways and place face down on the tray
Bake for about an hour or until soft
When they are cool enough to handle, scoop the flesh from the aubergines and place in a food processor with all the other ingredients
Whizz for a few seconds and taste. Adjust seasoning if necessary
Lovely served with flat breads or pittas, lightly oiled, seasoned with zataar, Baharat or harissa and toasted.
100g Feta Cheese Combine in a food processor and adjust
100g Mascarpone seasoning with salt & pink peppercorns
Juice of ½ a lemon
A good glug of Olive Oil
Optional if you can be bothered: add 1 shallot & 1 clove of garlic to the food processor
Potato & Spinach Curry with Raita
1 onion, finely chopped
1 1/2 tblsp tomato puree
2 garlic cloves, finely chopped
350g potatoes, peeled & cubed
200g spinach leaves, washed
400 ml vegetable stock
To serve: a handful of toasted flaked almonds, a couple of dollops of natural yoghurt & some chopped coriander.
For the curry paste:
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp turmeric
3 cloves of garlic
1 tsp tamarind paste
A thumb-sized piece of ginger
1 tblsp red wine vinegar
1 tsp tomato puree
1 tsp sea salt
1 tblsp ground nut oil
For the raita:
1 small tub natural yogurt
Fresh mint, finely chopped
1 clove garlic,minced or chopped finely
½ a teaspoon of ground cumin
To make the curry paste, place the dry spices on a frying pan and toast gently
Transfer to a pestle and mortar and grind with the sea salt
Add the rest of the ingredients to a food processor and blitz with the dry spice mixture until you have a smooth paste.
To make the curry, heat a heavy based saucepan and add a glug of the groundnut oil. Add the onions with a pinch of salt and sweat with a lid on for a few minutes until softened
Add the curry paste, tomato puree and cook out for a couple of minutes. Then add the potatoes & garlic.
Add the vegetable stock and simmer for about 10 minutes or until the potatoes have softened.
Finally, add the spinach in for the final 2 minutes of cooking.
Top with a dollop of raita, some of the toasted flaked almonds and the coriander to serve.