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D I N N E R
Arlene Molloy’s Veggie Curry with Chickpeas Serves 2
The Method Rinse the rice in a sieve and put in a pan with 250ml of water and a pinch of salt (optional). Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes and then leave to sit for another 10 minutes for perfectly cooked rice. This rice can sit happily for up to 30 minutes with the lid on. Cut the onion in half, then peel and finely chop. Peel the garlic and ginger and then finely grate. Cut the chilli in half, if using, and scrape out the seeds, then finely chop. Cut the red pepper in half and remove the seeds and core, then cut into small chunks. Cut the tomatoes into small chunks. Drain the chickpeas and rinse well with water. Heat a wok or large non-stick frying pan over a medium to high heat. Add the oil and swirl it around, then tip in the onion and stir-fry for 2-3 minutes until softened. Stir in the garlic and ginger and cook for another 30 seconds. Stir the curry powder into the onion mixture and cook for 2 minutes. Add the red pepper, chilli and tomatoes and stir-fry for another 2 minutes. Pour in the coconut milk and then stir in the chickpeas. Season lightly with salt (optional) and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes until well reduced and thickened. Turn off the heat, stir in the spinach to wilt, together with the peas. Cut 2 wedges out of the lime to garnish and then squeeze in enough of the lime juice to taste. Ladle the veggie curry with chickpeas into bowls with the rice and add lime wedges to serve.
The Ingredients
80g Wholegrain Rice 1 Onion 2 Garlic Cloves
30g Curry Powder 400ml Reduced Fat Coconut Milk 80g Frozen Peas 100g Baby Spinach Leaves 1 Lime Salt (optional) and Freshly Ground Black Pepper
4cm piece Fresh Root Ginger 1 mild Red Chilli (optional) 1 Red Pepper 3 ripe Tomatoes 400g tin Chickpeas 1 tbsp Rapeseed Oil (15g)
APPROX. 600 KCAL
Baby Spinach Leaves €4.25 per kg 85 c 200g
Coconut Milk Standard/Reduced Fat €1.63 per litre 65 c 400ml
Curry Powder €10.47 per kg 89 c 85g
Red Pepper 49 c each
Garden Peas 64 c 1kg
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