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Ingredients


For The Roasted Chickpeas
1 x 400g can Chickpeas
1 tbsp olive oil
1 tsp salt
1 tsp garam masala
For the Curry
1 tbsp coconut oil
1 large red onion, diced
2 large garlic cloves, minced
1 tbsp fresh ginger, grated
3 tbsp thai red curry paste
2 x 400g cans Chickpeas
300ml vegetable stock (450ml boiling water mixed with one stock cube)
400ml Surefresh Coconut milk
100g Baby spinach
Juice of half a lime


Method:


1. Start by making the roasted chickpeas. Preheat the oven to 180°C. Line a baking tray with parchment paper and set it aside.
2. Place one can of chickpeas (rinsed and drained well) into a bowl and toss them with olive oil, salt and garam masala. Transfer the chickpeas to the baking tray and bake for 20-25 minutes, stirring halfway, until they're crisp.
3. Next make the curry. Heat the coconut oil in a large pan and add onions. Cook for 2-3 min or until golden brown. Add the ginger and garlic and continue to cook for another minute until fragrant.
4. Add the Thai red curry paste and chickpeas and fry gently for 2-3min. Mash some of the chickpeas to make a thicker curry if preferred.
5. Stir in the vegetable stock and Surefresh Coconut Milk and simmer for 15 min.
6. Add spinach and continue to cook for another 2 -3 min until it wilts. Stir in the lemon juice and top with the roasted chickpeas.

THAI COCONUT
CHICKPEA CURRY

Ingredients:

2 x 400g cans of Surefresh Pilchards in Tomato Sauce

2 tbsp oil

1 tsp jeera seeds

1 onion chopped finely

1 clove of garlic

½ tsp of ginger and garlic paste

1 sprig of curry leaves’

1 chili chopped

3 tomatoes liquidized

1 tsp salt

1 tsp turmeric powder

2 tsp Masala

¼ tsp of sugar

Handful of fresh coriander

 

Method:

  1. Heat oil in pan, add jeera seeds and once the seeds start to sizzle add the chopped onions.

  2. Once the onions are a light brown colour add the curry leaves, chili, garlic clove and ginger and garlic paste.

  3.  Cook for 2 min on low heat then add ½ the quantity of the liquidized tomatoes, salt, turmeric powder, and masala and cook on low for 1 min.

  4. Then add the balance of the liquidized tomatoes and the sauce from the cans of pilchards (keep the fish behind) and cook on medium heat for further 10min adding water when required.  Cook until sauce thickens then add sugar.

  5. Gently add the fish into the tomato mixture and heat. Be careful not to stir the fish as you do not want to break the fish. If the mixture looks dry add some hot water.

  6. Remove from heat and add the coriander to garnish.

Ingredients:


250g Pasta Shells (Cooked according to package instructions)
2 cans of Surefresh Tuna in vegetable oil, drained
2 stalks of celery, chopped
¼ cup red onion, chopped
125g cherry tomatoes
½ cup of mayonnaise
½ cup Greek yoghurt
¼ tsp ginger and garlic, grated
Fresh dill as garnish, optional
Salt and freshly ground pepper, to taste

 

Method:


1. Start by cooking the pasta according to the instructions, until al dente. Drain.
2. In a separate bowl, add chopped celery, onion, cherry tomatoes, cooked pasta, drained tuna, ginger, and garlic mixture.
3. In a separate bowl mix the yogurt and mayo and ginger and garlic mixture.
4. Stir half of the sauce into pasta mixture and toss to evenly coat. Season with salt and pepper and dill.
5. Cover the Pasta and remaining sauce and stir in remaining sauce just before serving.

PILCHARD CURRY

TUNA
PASTA SALAD

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