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Easy avocado topping for toast or crackers
This is a super-easy recipe. Ideal for a late night snack to power your body through till the morning.
Easy avocado topping for toast or crackers
Course Snacks
Cuisine Vegan
Prep Time 3 minutes
Cook Time 0 minutes
Servings
person
Ingredients
  • 1/2 avocado
  • 1 generous pinch salt - Himalayan pink rock salt is nice
  • some black pepper - freshly ground
  • a few generous squeezes of lime
Course Snacks
Cuisine Vegan
Prep Time 3 minutes
Cook Time 0 minutes
Servings
person
Ingredients
  • 1/2 avocado
  • 1 generous pinch salt - Himalayan pink rock salt is nice
  • some black pepper - freshly ground
  • a few generous squeezes of lime
Easy avocado topping for toast or crackers
Instructions
  1. Mash together
  2. Place on your toast or crackers. (for those who like it extra zingy, add a few more drops of lime juice on the top)
  3. Enjoy!
Easy avocado topping for toast or crackers
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Chicken curry with hidden veggies
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by Lara Farewell

Chicken curry with hidden veggies

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Chicken curry with hidden veggies
Chicken curry with hidden veggies
Course Main Dishes
Servings
people
Ingredients
  • 1 tbsp extra virgin coconut oil
  • 1 onion
  • 4 cloves garlic crushed
  • 1 tbsp curry powder I use Ocado organic curry powder as it doesn't contain any chilli
  • 1 bell pepper chopped
  • 1 courgette grated
  • 400 ml passata
  • 160 ml coconut cream
  • 1 tbsp maple syrup
  • 1 tbsp tomato puree
  • 1/4 tsp salt
  • freshly ground black pepper
  • 1 1/2 cups cooked chicken
  • 1 1/2 tbsp garam masala
  • 1 handful baby spinach optional
Course Main Dishes
Servings
people
Ingredients
  • 1 tbsp extra virgin coconut oil
  • 1 onion
  • 4 cloves garlic crushed
  • 1 tbsp curry powder I use Ocado organic curry powder as it doesn't contain any chilli
  • 1 bell pepper chopped
  • 1 courgette grated
  • 400 ml passata
  • 160 ml coconut cream
  • 1 tbsp maple syrup
  • 1 tbsp tomato puree
  • 1/4 tsp salt
  • freshly ground black pepper
  • 1 1/2 cups cooked chicken
  • 1 1/2 tbsp garam masala
  • 1 handful baby spinach optional
Chicken curry with hidden veggies
Instructions
  1. Melt the coconut oil in a large saucepan and fry the onion for about 5 minutes until softened.
  2. Add the bell pepper, garlic and curry powder and cook for another 2 minutes. Stir frequently to prevent the spices catching on the base of the pan.
  3. Add the grated courgette and cook for another couple of minutes.
  4. If you're doing this for children and wish to hide the veggies (or you'd like a smooth curry sauce anyway) then at this point put the passata and coconut cream, together with the fried veggies into a blender and blend until smooth. Pour back into the saucepan. If you'd rather keep the veggies whole then just add the passata and coconut cream to the saucepan and skip blending it.
  5. Add all the other ingredients now except for the garam masala and spinach. Bring to the boil and simmer for 10 minutes.
  6. Add the garam masala and cook for a further 2 minutes.
  7. I like to serve this on a bed of brown rice, sprinkled with baby leaf spinach (this will wilt with the heat of the sauce), but this is totally optional!

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Lara
Hi, I'm Lara, welcome to The Butterfly Kitchen!

If you've needed to change your diet and have struggled to know what you CAN now eat, then you're not alone, I've been there too!

I hope you'll find useful recipes and inspiration here. Welcome to this culinary adventure!

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  • Copyright © Lara Farewell, 2018

    Disclosure of Material Connection: Some of the links on this website are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.