A Cannelinni Bean & Soya Mince Kheema

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When I first had soya mince at a young age I really questioned in my mind if what I was eating was actually vegetarian. It looked so similar to mince that I didn’t like the texture! As my palette matured over the years, I have very much come to loving it. I use it a lot, as a good source of protein!

I thought to team it up with some beans to make it even more healthier. The end result was a great seasoned and spiced curry which made me feel good after I had eaten it!

INGREDIENTS

300g frozen soya mince
1 tin cannellini beans drained and rinsed
1 medium white onion finely chopped
½ tsp grated ginger
2 garlic cloves crushed
1 cup water
100-150g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
2 cloves
¼ tsp dried chilli flakes
Pinch of asafoetida
¼ tsp turmeric powder
½ tsp ground cumin & coriander powder
½ tsp salt or to taste
1 tsp tavafry masala/garam masala

METHOD

• Heat the oil in a medium saucepan, sauté the onion, garlic and ginger along with the mustard seeds, chilli flakes and asafoetida

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• Add a little water and throw in the dry spices, stir well and lower the heat

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• Pour in the passata with salt and cook on a low simmer for 7-8 minutes

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• Carefully add the soya mince along with a cup of water and combine well with the masala sauce. Cover and simmer for a further 10 minutes

• Drop in the beans and mix, simmer for a further 10 mins on a low heat

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• Finish off garnishing with freshly chopped coriander. Serve with some chapati, rice or both! Enjoy x

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A Quick Healthy Egg Curried Breakfast or Lunch

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By now as you are getting to know me, you will be aware that I just love my EGGS!!! I’m always finding new ways to prepare and enjoy them.

Once again my dearest friend Anussha came up with this gorgeous recipe. Her food is always sooo full of flavour and delightful in substance. I’m trying to get her to join the food blogging world! She would be excellent and her cooking would inspire many, as she does me! But in the meantime I will share her ravishing recipes with you all, so you don’t miss out!

Have a super Sunday! Much love D x

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INGREDIENTS

3 free range eggs
3 fresh medium tomatoes
2 garlic cloves
⅓ tsp grated ginger
Fresh coriander half handful
1 small green chilli
½ tbsp low fat butter/spread
1 tbsp olive oil
⅓ tsp salt or to taste
½ tsp garam masala

METHOD

• Place the 3 tomatoes in a saucepan and pour over boiling water. Parboil for 5-7 minutes until nice and soft. De-skin and put into the blender

• Add the ginger, garlic, chilli, coriander, garam masala and salt to taste and whizz the the tomatoes to combine. Blend until you have a smooth paste

• In a non stick saucepan heat up the butter and olive oil on a low heat. Once bubbling pour in the tomato base and stir. Cook for a couple of minutes

• Make 3 spaces in the sauce and then crack the eggs gently into the spaces

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Cover with a lid or plate and cook on a low heat for 5-8 minutes. This depends on how well you want your eggs done

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• For a rich soft yolk make sure that the white has just about set. Serve on some wholegrain buttered toast!

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