Quick Fix Dinner

Today was definitely one of those days where I wanted to eat everything in the world but at the same time, felt like I couldn’t stomach a single thing without the urge to puke out everything that went in. Typically, this must mean that I should cook one of my favourite quick fix dinners because why not stuff yourself full of your favourite foods even when you know it won’t actually stay in… Anyway, it was dinner for one tonight since the family were all out, but I cooked for 6 nonetheless because it’s become force of habit now. So, the following recipes will feed (more like stuff) 6 people as a main dish.

Lemon Infused Couscous

Ingredients:

  • 5 cups of couscous
  • 5 cups of vegetable stock
  • 1 onion, thinly sliced
  • Juice of 1/2 a lemon
  • 1 tbsp oil
  • 1/2 tbsp salt
  • Pinch of turmeric
  • Handful of coriander/cilantro, roughly chopped

Method:

  1. Heat a large wok over medium heat. Once hot, add the oil and the sliced onions and let cook for 3-5 minutes until soft and starting to brown.
  2. In the meantime, in a large bowl pour the vegetable stock over the dried couscous and leave covered for a few minutes.
  3. Add in the turmeric, salt, and lemon juice and let these flavours infuse while the couscous cooks itself.
  4. When the couscous is nice and fluffy, add it into the wok and stir in with the other ingredients until well mixed.
  5. Cover with a lid and let cook for about 5 minutes. Garnish with the chopped coriander/cilantro before serving.

Curried Carrots and Chickpeas

Ingredients:

  • 1 carrot, peeled and chopped (I roughly chopped because I wasn’t that bothered)
  • 2 tins of chickpeas, mostly drained (leave a bit of water in the tin because it helps later on)
  • 1 onion, thinly sliced
  • 1 tbsp oil
  • Handful of coriander/cilantro
  • 1/2 tbsp salt
  • 1/2 tsp turmeric

Method:

  1. Heat a small/medium saucepan over medium heat. Once hot, add the oil and the sliced onions and let cook for 3-5 minutes until soft and starting to brown.
  2. Add in the carrots, salt, and turmeric and mix in well before leaving for 5 minutes to soften.
  3. When the carrots have softened, add in the chickpeas, stir well and cover with a lid for about 3-5 minutes until the flavours have infused and all the vegetables have cooked through.
  4. Garnish with coriander/cilantro and serve with the couscous – or just eat it on its own, it tastes great and is super filling.

I’m sure these two recipes have been up on my blog before but I feel like I’m definitely starting to master them and have gotten a lot faster at creating these meals that aren’t just good therapy for my soul, but also full of nutrients for my body. With the whole rise in popularity for the month of Veganuary, I will hopefully be trying to adapt more and more recipes to be both vegan friendly and packed full of Bangladeshi|Indian flavours. Let me know if you make any of these things by tagging me on instagram with either the tag #akx95 or a direct person tag with @akx95.

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