Lover of cake, chocolate, attempting to bake and learn how to bake bigger and better things whilst maintaining my new healthy weight after a hefty 5+ stone weight loss.
Follow me on my blog to see how I try to balance my love of all things food with my work and home life, with a guest starring role of the Littlest baker!
I was asked by Knorr to sample some of their new flavour pots in my food. I have noticed them on the supermarket shelves and been tempted to buy them so thought I'd give it a go.
Having recently discovering pinterest I thought I'd have a quick look on there for recipes using some store cupboard ingredients that I could possibly adapt. What I came up with is something that I'd have never normally either tried or attempted to make, but I was really surprised (so too was hubby!) by what I came up with and will definitely make it again.
I'd never normally attempt a curry mainly because the list of ingredients for a curry is usually daunting, with so many different spices to be included, many of which I've not heard of or simply don't want to but to then have them taking up space in my kitchen for the next year!
That's where the Knorr Curry pot was so good to have, it has a combination of 13 spices such as cumin, cardamom and cloves. No more having to work out just the right measurement of spices to get the right heat or flavour combination. It has a good 'kick' to it but as I've learnt over the years this can be toned down to suit your tastes by clever use of yogurt/ cream.
This meal is a fantastic mid-week meal that can be thrown together in 15 minutes using store cupboard and fridge basics. It is all gluten free (including the flavour pot).
Here's my take on a Chickpea Dahl - Beginner baking style (with some help from Knorr)
400g can of chickpeas
1Knorr curry flavour pot
1 Red Onion
250g carton passata
400g can Light Coconut cream/milk
Finely dice the onion and fry in a heavy based pan on a med/low heat using low cal cooking spray. Fry until soft, then add the passata, and curry pot.
mix together until the curry pot has been well incorporated, next add the chickpeas and coconut cream.
Simmer for 5 mins then around 3-4 minutes before serving add the curly kale and cook until the kale is wilted.
Served with steamed curly kale and a salmon fillet.