This mildly spiced, easy, eggplant spinach & chickpea curry is on the menu on repeat in autumn.
It’s a one pot dinner so no fussing about with more pans. It is mildly spiced for the sake of my daughter but you can add more heat if you wish. A finely chopped green chilli added when you add the garlic and ginger will do the job nicely. My daughter loved this but I guarantee you she wouldn’t love it so much if there was more heat involved.
This eggplant spinach and chickpea curry can be made a day ahead if you like.
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I NEVER want my clients eating a boring, monotonous diet. Eating the same mundane food day in and day out is only going to intensify those cravings and lead you back to square one.
Life is about flavour. It’s about enjoying your meals.
This Thai Green Curry recipe is a great way to spice up your weekday meals while still eating healthy.
Green curry paste is usually spicy. You can substitute for yellow paste which is a bit more mild.
If you’re feeding kids that don’t like chilli, you can always sprinkle the chilli on your own dish when you serve.
Here’s what you need:
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