All posts tagged: spicy

Chocolate, Chilli & Black Bean Soup, 64p [A Girl Called Jack]

I knock up this soup whenever I find myself in the grips of a piteous cold, or just generally need a bit of a kick in the cookies. It combines onions and garlic for detoxifying goodness, with chillies to fire your engine back up, tomatoes and carrots for essential vitamin C, beans for protein and chocolate because it’s a solution to almost everything. Plus dark chocolate and red wine are good for you, don’t you know? But putting all the science to one side, this is delicious, filling and surprising – so even if you don’t have a cold, make it anyway! Serves 2 from 64p each . This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 400g tinned black beans or kidney beans, 55p 1 onion, 5p (54p/1kg) 2 cloves …

Red Mushroom Curry, 40p

This hot spicy little number is a favourite in my household for dealing with the dreaded cold and flu, or when feeling a little run down. The combination of garlic, ginger, chilli, tomatoes and a kick of citrus is a feisty relief for the symptoms of even the most grim winter germs. I make a double batch of the paste and pop it in the freezer for future use. Of course, you can use a jar of shop-bought curry paste too, if you are feeling really rough; I’ve been there and I absolutely sympathise. I blitz mine in a blender to get the paste super smooth, but it’s not essential, you can just throw it all in a pan for a similar effect, just with a little extra texture, which is fine. Serves 2-4 from 40p each 1 large onion, 9p (90p/1.5kg, Sainsburys Basics) 4 cloves of garlic, 6p (35p/2 bulbs of garlic, Sainsburys Basics) A small piece of ginger, 3p (30p/100g loose ginger, Sainsburys) ¼ tsp red chilli flakes, 1p (80p/100g, Natco or KTC …

Aubergine & Lentil Vindaloo

Tonight, after a few weeks of new-veganism, I knocked up this hottie in my little kitchen. (I should rewrite that, but I’m not going to.) I have been working my way through a list of curries recently, partly for my new book, Cooking On A Bootstrap, partly for a challenge, as I had a jokey conversation with a few friends on Instagram about doing ‘a year of curry’, and partly because there are so many things I enjoy but have never tried to cook myself. And so tonight, vindaloo. ***My apologies for not costing this already but I can barely keep my eyes open, it’s 2am here, but I wanted to share this before I forget it and it gets swept into ‘recipes I mean to blog’. Forgive me, I will do the forensics later. I delved into one of my curry bibles, Camellia Panjabi’s ’50 Great Curries of India’ and of course, there on page 102, was a vindaloo recipe. Admittedly with lamb, but I substitute lamb for aubergine in recipes as a rule, and I rolled …