Thai Green Curry Pasta and Vegetable Soup

Ingredients

150g Red Onion, sliced

1 Tbsp Minced Garlic

1.5 tsp minced ginger

15g Jalapeño pepper, finely chopped

150g mushrooms, sliced

150g kale, chopped

275g carrots, peeled and cut into batons

1 tbsp (20g) Thai green curry paste

200ml coconut milk

1.5 vegetable stock cube

8oz. Pasta

800ml boiling water

Method

1. Soften onions in a large pot with a small amount of water, ginger, and garlic for 3 mins. Stir regularly. Add 1 tbsp curry paste and jalapeño and continue cooking for 2 mins. Stir regularly.

2. Add the coconut milk, 800ml boiling water and the vegetable stock cube. Bring to the boil. Add the pasta and cook for 5 minutes. Add the carrots and cook for an additional 5 minutes. Stir in the mushrooms and top with kale. Cover and simmer gently until the kale starts to wilt. Stir to combine all the ingredients.

3. Divide the noodles between three bowls and ladle the hot soup over the top, making sure each bowl gets plenty of vegetables.

Thai Green Chicken with Coconut Sauce

115g Rice

350g Broccoli, chopped into bite size pieces

80g Green Beans, chopped into 1 inch length

225g Chicken Breast, diced

6 Green Onions, chopped

3 Tbsp Thai Green Curry Paste

150 ml Coconut Milk (light if preferred)

1.5 Tbsp Fresh Coriander, minced

Salt to Taste

1.     Cook rice according to package.

2.     Boil the Broccoli for 5 minute. Add the green beans and boil for an additional 2 minutes.

3.     Cook the chicken until lightly browned. Stir in green onions and curry paste and cook for a minute until fragrant. Add in the rained vegetables, coconut milk, and coriander. Season to taste.

4.     Serve over rice.

Simple Weight Loss Salad

Finely chopped ginger: 1 tsp

Green chilies: 1, chopped

Salt: as needed

Lemon juice: 2 Tbsp

Coriander leaves: 10g, chopped

Carrot: chopped 125g

Cucumber: chopped 200g

Onion: thinly chopped 80g

Heirloom Tomatoes: chopped 150g

Parsley 5g, chopped

Black pepper to taste

Roasted chickpeas: 1/4 cup *recipe below

roasted sesame seeds: ¾ tsp

pomegranate seeds: 3-4 tbsp optional

Simple Salad

1.           Combine first 11 ingredients and place in fridge to allow flavors to mix. (This is a great time to make the roasted chickpeas)

2.           Divide into 3 equal servings, approximately 1.5 cups each, and top with remaining ingredients.

Roasted Chickpeas

1.           Drain and rinse 1 can chickpeas. Allow to dry.

2.           In a lightly greased pan combine chickpeas, 1 Tbsp curry powder, and a light sprinkle of salt.

3.           Bake in oven at 220 C for 35 minutes. Shaking frequently to ensure chickpeas are toasted on all sides.

Potato Red Cabbage Tikki

Potatoes, halved, boiled and peeled - 800g

Red cabbage, finely shredded - 100g

Coriander seeds - ½ tsp

Cumin seeds - ½ tsp

Salt to taste

Onion, finely chopped - 150g

Green chili, chopped -1

Garam masala powder - ¼ tsp

Red chili powder - 1 tsp

Instructions

1. Boil potatoes for 15 minuted or until soft. Drain.
2. While potatoes are boiling, saute onions and red cabbage until slightly softened.
3. Combine all the ingredients and mash well.
4. Divide the mixture into 12 equal 1/3 cup patties and place on a lightly oiled pan.
5. Place the patties in the fridge for 1 hour 
6. Heat oven to 200 C.
7. Bake patties for 30 minutes turning midway.
8. Serve hot with chutney.