It turns out this healthy eating malarkey is pretty doable. Not going to lie, chocolate has never tasted so good as it does the day after fast day, but healthy food is also tasting pretty exciting too. Mr Cook is really outdoing himself. Today it’s green bean and spinach curry with two chapatis. You can cut the chapatis out and save yourself 121 calories, but why the hell would you?
The title “green bean and spinach curry” didn’t really get me salivating, but goodness gracious me it was the most wonderful thing.
200g of green beans
400g of tinned chopped tomatoes
80g of baby spinach
100g of finely sliced onion
1tsp of olive oil
2 cloves of garlic
2tsp of raw ginger
1tsp of turmeric
1tsp of ground cumin
1tsp of ground coriander
0.5tsp of paprika
0.5tsp of fenugreek
0.25tsp of hot chilli powder
6 curry leaves
Ingredients for chapatis, serves two:
70g of plain flour
Add the olive oil and finely sliced onion to a saucepan, and soften over a low heat for approx 10 minutes. Whilst the onions are softening, prepare the chapati dough by mixing enough cold tap water with the plain flour to form a soft but not sticky dough. Knead briefly, wrap in cling film and leave to rest in a cool, dry place.
Finely chop the garlic and ginger add add to the saucepan of onions, along with the spices and curry leaves, and fry off for a couple of minutes. Add the tinned tomatoes, bring to a simmer and cook for 10 minutes with the lid on. At this point add salt and pepper to taste.
Add the spinach and replace the lid. After a couple of minutes, when the spinach is wilted, stir in to the tomatoes and add the green beans. Replace the lid and cook until the beans are tender, approx 10 minutes.
To make the chapatis, split the dough into four. Lightly dust your surface with flour and roll each piece of dough into a thin circle, approx 6 inches in diameter. Heat a non-stick frying pan to a medium hot heat and cook the chapati on one side until cooked through and turn when starting to brown on the underside. (Approx 45 seconds).
Turn the chapati and cook until brown spots appear on the underside. Cooked chapatis can be kept warm in a low temperature oven whilst the others are being cooked. Serve, eat and enjoy.