savoury

Chickpea & Spinach Mango Curry


Prep Time: 15 mins
Cook Time: 20 mins
Serves: 2-3

Ingredients

Curry

  • Any vegetable oil, as needed (substitute for water if avoiding oil)

  • 1 medium-size brown onion, finely chopped or minced*

  • 5cm knob of ginger, finely chopped or minced*

  • 3 cloves garlic, finely chopped or minced*

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 2 tsp garam masala

  • 1 tsp ground turmeric

  • 1 (~100g) medium-sized capsicum, chopped roughly

  • 1 1/2 cups (300g) chickpeas, cooked

  • 1 1/2 cups (300g) oob organic frozen mango, defrosted then pureed

  • 1/2 cup (60g) oob organic frozen cut leaf spinach, loosely packed

  • 1/4 cup (65mL) coconut milk, canned or drinkable

  • Pinch of any good-quality salt

To serve

  • Rice or naan bread, if desired

  • Fresh coriander

  • Coconut milk, canned or drinkable


Method

  1. Heat a large fry pan over high heat and add the oil. Add the onion, garlic and ginger to the fry pan and saute for 5 minutes or until fragrant.

  2. Turn down the heat to medium. Add all the spices and saute for 5 minutes or until fragrant.

  3. Add the capsicum to the saucepan and saute for 5 minutes or until the outside of the capsicum is seared.

  4. Add the chickpeas and mango puree to the saucepan and mix. Add a dash or more of water until the curry reaches your desired thickness. Cook the curry until the capsicum is softened and the chickpeas are heated through.

  5. Add the coconut milk, frozen spinach and salt to the curry and cook for another 3 minutes. Remove the fry pan from the heat.

  6. Serve the curry warm with rice, naan, fresh coriander/cilantro and/or coconut milk. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Notes

* For an easy way to mince the onion, garlic and ginger, add them to a food processor and process them until they forms a smooth paste.

Blueberry Barbecue Sauce

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This is SOOO different - but seriously tastes AMAZING! We used @ooborganic blueberries and they're such good quality, organic (which means no nasties, no fuss + save the planet!) this blueberries are seriously delicious and they are PERFECT in anything from smoothies to on the pan and savoury dishes like these!


Ingredients: 
3 cups of oob frozen blueberries
1/2 a medium brown onion, grated 
2 garlic cloves, crushed 
1/2 tsp lemon juice 
1/2 tsp cinnamon
1/2 tsp ground cumin 
1/4 tsp chilli powder 
1/2 tsp smoked paprika 
1/2 tsp salt 
2 tsp olive oil 
1/8 cup maple syrup
1 tbsp. balsamic vinegar 
2 tbsp. worchestshire sauce 
1/4 tsp mustard powder 

Directions: 

  1. In a small pan, heat olive oil over a medium to high heat. 

  2. Add onion and garlic into the pan and cook for 2 minutes. 

  3. Add blueberries and ALL other ingredients. 

  4. Cook for 10 minutes, stirring constantly to ensure that it does not burn. If it needs a little more liquid, add a touch of water. 

  5. Once thickened slightly, remove from heat and leave to slightly cool. 

  6. Place into a blender and blend until a smooth consistency. 

  7. Place into an airtight container and pop into the fridge! 

  8. Serve with steak, chicken or any other savoury dish. 

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spiced fish tacos with mango salsa

By Kelly Gibney

Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

Ingredients

  • 2 tablespoons flour (use tapioca flour to make gluten free)
  • 1 teaspoon curry powder
  • 1/4 teaspoon hot smoked paprika
  • 1/4 teaspoon salt
  • cracked black epper
  • 400g white fish – cut into bite sized pieces

Raspberry layer

  • 250g oob organic diced mango – cut into small cubes
  • 1/4 medium red onion – finely diced
  • 1 medium ripe (but still firm) avocado – cut into cubes
  • 1 red chilli – deseeded and finely chopped
  • 1 tablespoon fresh lime juice
  • Large handful fresh coriander

Method

  1. completely thaw the mango pieces
  2. lay out on a tea towel or some paper towels to soak up excess moisture
  3. combine all the salsa ingredients in a bowl. mix well
  4. season with salt and pepper
  5. store in fridge until ready to use
  6. mix together the flour, curry powder, paprika, salt and pepper
  7. toss with the fish until evenly coated
  8. heat 1cm of oil in a saute pan over a medium/high heat
  9. fry the fish in 2-3 batches, cooking for 1-1/2 minutes on each side
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    mango + tumeric sauce

    By Kelly Gibney

    Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

    Ingredients

    • 1 bag oob organic diced mango
    • 1 tablespoon lemon juice
    • 1/4 teaspoon ground turmeric
    • 1 tablespoon finely grated ginger
    • 1 teaspoon good quality vanilla essence
    • 2 tablespoons honey
    • 3/4 cup coconut cream
    • 1/4 cup water

    Method

    1. Allow the mango pieces to thaw for at least 1 hour
    2. Place all ingredients into a blender and process until silky smooth
    3. store in a large jar in the fridge for up to 1 week
    mango-sauce.jpg