Serves: 4 Prep time: 20 mins Cook time: 30 mins INGREDIENTS

2 Spring onions,

1 Onion, sliced

3 Garlic cloves, crushed

2 Tablespoon coconut oil

2 Tomatoes, chopped

2 Tablespoons curry powder

Small knob of fresh ginger, grated

400g boneless skinless chicken thigh, cut into 2.5cm

100ml Greek-style natural yoghurt, plus extra to

serve

Salt and pepper

TO SERVE

200g/7oz long grain rice

METHOD

1. Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Heat the oil in a large saucepan over a medium heat and cook the ½ of the spring onion and onion and garlic and ginger for a few minutes.

2. Add the tomatoes, curry powder and

cook for 3-4 minutes. If the pan gets dry, add a splash of water and make sure the spices don't burn.

3. Add the chicken and cook for 5 minutes.

Make sure all the chicken is coated and is beginning to brown on the sides.

4. Add 250ml of water and bring to the boil.

Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.

5. Cook rice according to packet directions.

6. Take the curry off the heat, stir in the

yoghurt then season with salt and pepper.

7. Serve the curry with the rice and garnish with a drizzle of yoghurt.

Tasty Chicken Curry in a Hurry

FOR EASY TAHINI DRESSING 1/3 cup Tahini

2 tbsp Fresh Lemon Juice

2 tsp honey

1/3 cup Water

METHOD

1. Preheat your oven to 280c

2. In a large bowl, add the chopped red onion, brussel sprouts, butternut pumpkin, and carrots to a large bowl, then top with olive oil, paprika, garlic, salt, and pepper. Stir together until everything is well incorporated, then transfer to several lined baking trays and bake for 30 – minutes, until the vegetables are thoroughly cooked and golden.

3. Preheat a fry pan, add coconut oil, and fry the tempeh on high heat with garlic, chilli and seasoning. Turn each slice of tempeh over and sauté on the other side, until golden (should only take a few seconds) Remove from pan and set aside.

4. Prepare the tahini dressing by combining all ingredients together in a large bowl.

5. Once the vegetables have finished roasting, let them cool.

6. On a large platter assemble the salad, add the fresh spinach and rocket greens, then top with the prepared tempeh, roasted vegetables and a generous drizzle of dressing.

Serves: 4 Prep time: 15 mins Cooking time: 30 mins FOR THE SALAD 2 cups Brussel sprouts, cut in half or broccoli cut into

florets

4 cups sweet potato, peeled and cubed

1 Red Onion, cut into thin wedges

2 Carrots, peeled and sliced

1 Capsicum cut into wedges

6-7 cups baby spinach / rocket mix

2 teaspoons paprika

Sprinkle of curry powder

4 cloves of garlic, peeled and sliced

1/2 teaspoon salt

1/4 teaspoon black pepper to taste

TEMPEH PREPARATION

1 ½ tablespoon coconut oil

1 block of Tempeh, cut thin

3 garlic cloves, peeled and sliced

2 chilli, cut in half

Salt and pepper

Small sprig of fresh rosemary

Roasted Vegetable Salad with Tempeh