2 minute read
International cooking
GREATLIFE | RECIPES Fall for Flavours!WITH STEPH TODD
Since this is our arts and culture issue, we asked Steph to provide some of her favourite recipes with an international vibe. She doesn’t disappoint with recipes inspired from Thai and Indian cuisines.
SIMPLE CURRIED CHICKPEA SALAD
Full of flavour, this delicious, no-cook, curried chickpea salad will have you falling in love with the simplicity of meal prep. Packed full of protein and veggies, curried chickpea salad makes for the perfect lunch or picnic dish. Satisfying on its own or paired with a side, this no-cook recipe is a meal prep dream.
INGREDIENTS
1 cup plain Greek yogurt 2 tbsp Tahini paste 2 tbsp yellow curry powder 1/2 tsp salt 1/4 tsp black pepper 540 ml canned chickpeas, drained and rinsed 1/2 medium bell pepper, core removed and diced 1/4 medium red onion, finely diced medium carrot, grated or julienned
In a large bowl, whisk together the Greek yogurt and tahini. Add curry powder, salt and pepper to yogurt/tahini mixture and whisk.
Add chickpeas and remaining chopped veggies and gently toss till well coated with yogurt mixture. Assemble a meal prep bento-style box.
Meal prep your curried chickpea salad with mini pitas for dipping or add more veggies on the side (after all hummus and veggies do go great together). Add to a wrap or lettuce cups; the options just keep going. Serve on its own or with one of the add-on options. Store in the fridge for up to four days. This recipe will not freeze well.
NUTRITION
4 servings Calories: 238 kcal; Carbohydrates: 24 g; Protein: 16 g; Fat: 7g Nutritional Information is based on the Curried Chickpea Salad only. Additional sides have not been included.
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THAI PEANUT GROUND PORK BOWL
Thai peanut ground pork bowls are a slightly spicy, totally peanutty delight that will be on your dinner table in under 15 minutes.
Using the super-sophisticated meal prep hack of using bagged coleslaw mix, this recipe is easily done in under 15 minutes. This is also a one-pan dish – so, you are welcome! This is now my go-to recipe when we just don’t know what we want.
INGREDIENTS
1 tbsp olive oil 1 lb ground pork 1 tbsp red Thai curry paste, adjust to taste.
Curry pastes vary in spice level. 1/4 cup chicken broth or water 3 tbsp peanut butter 2 tbsp low sodium soy sauce, reduce to 1 tbsp if not using low sodium 2 cloves garlic, minced 6 cups coleslaw mix 1 cup matchstick carrots peanuts, for garnish cilantro, for garnish
In a large pan, heat the oil. When the oil is hot, add the pork and cook until it is about half-way cooked.
Add the curry paste, garlic, peanut butter, soy sauce and broth/water to the pan. Let it simmer and stir until the pork is fully cooked.
Add the slaw mix and carrots to the pan.
Cover and let simmer for 2-3 minutes until the veggies cook down. Remove from heat. Garnish with peanuts and cilantro.
This recipe reheats really well, and can be stored up to four days.
NUTRITION
4 servings Calories: 516 kcal; Carbohydrates: 12 g; Protein: 35 g; Fat: 37 g; Fiber: 4 g; Sugar: 6 g
