An easy tea for all the family.

As most know I have more time to cook than those of you still working and some of the recipes will reflect this. However others are ones that can be done in half an hour. Tonight’s tea was one of those, and included a pudding for those that wanted a healthy pudding.

The main course was Chicken, chickpea, spinach and coriander curry.

Ingredients Serves 3/4.

3 chicken breast (cut into small pieces)

1 onion (chopped)

2 cloves of garlic (chopped or crushed)

1 red chilli (chopped. With seeds for a little heat and without seeds for gentle flavour)

1 small bunch of coriander (chopped)

1 tin of chickpeas (drained and rinsed)

1 bag of baby spinach leaves.

300ml of vegetable or chicken stock.

Medium Curry Powder.

1 tbsp of tomato purée.

1 portion of cauliflower Rice

2 cups of basmati rice (white for reasons that will become clear)


  1. Rinse the rice and put on a full heat to cook.
  2. Put onions, garlic and chillis in food processor or blender and blitz until a smooth purée. You might need to add a little water to ensure it is a smooth mix.
  3. Spray a little 1 calorie spray into a wok.
  4. Add chicken pieces and brown them. Once browned remove from the pan.
  5. Add the onion, chilli and garlic purée into the pan and cook for two or three minutes. Add a little stock if it starts to stick.
  6. Add the curry powder to you taste. It is best to start with a little and then add more if you wish.

6. Add the chicken and the chickpeas back to the pan and cook for five minutes.

7. Add the tomato purée and cook for another couple of minutes.

8. Add the bag of baby spinach leaves. And then add some more stock and cook the spinach down into the source. Use more stock if needed to stop the curry from sticking.

9. When the basmati rice is nearly cooked put the coriander rice in the microwave following the instructions on the packet.

10. Add the coriander to the mix at the end.

11. Serve with basmati rice for regular healthy/weight loss or with cauliflower rice for extra weight loss.

Now for Rice Pudding

I wasn’t sure if I would like this, but several recommendations persuaded me to try it. It was, in fact, a very satisfying pudding and takes no time to make at all.


Left over Basmati Rice

1 pot of 0% fat flavoured yoghurt per dessert bowl of rice. I used a vanilla one for simplicity.

Fruit of your choice.


  1. Put a portion of left over basmati rice in a dessert bowl.
  2. Add one 175ml pot of yoghurt to the bowl and mix together.
  3. Add fruit of your choice to the top.
  4. Eat.

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