LIFESTYLE

COOK ALONG WITH SAUL

March 2020 – by 1Rebel

RECIPES FROM SAUL’S INSTAGRAM LIVES

We might all be in lockdown but that doesn’t mean we can’t cook up a storm in the kitchen. Every week Master Trainer Saul will putting down the weights and picking up the pans, as he takes over 1Rebel’s Instagram Live to showcase a whole host of different recipes. Keep up to date with all the recipes below.

AUBERGINE & CHICKPEA COCONUT CURRY

INGREDIENTS

For the base: 2 tbsp oil / 1 diced onion / 1 tsp fresh or dried chilli / 9 garlic cloves / thumb-sized piece of ginger, peeled / 1 tbsp ground coriander / 2 tbsp ground cumin or 1 tbsp ground cumin & 1 tbsp cumin seeds / 1tbsp garam masala / 1 tbsp tomato puree

For the curry: 2 x cans chickpeas / 1 x can coconut milk / 2 x aubergines / 1/2 can passata or chopped tomatoes / 1/2 small pack coriander, chopped

Optional

Frozen or fresh spinach / cauliflower / rice and/or a roti to serve

STEP BY STEP

To make the base, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, roughly 8 mins.

Two options here, either chop the ingredients and add to onions or blend in a food processor:

Chop – finely chop garlic cloves, a thumb-sized piece of peeled ginger and add to the onions. Then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt to the frying fried onion.

Food processor – combine garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil. Then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion.Blend to a smooth paste – add a drop of water or more oil, if needed. Add to onions.

Cook the base for 2 mins over a medium-high heat, stirring so it doesn’t stick.

Tip in 2x cans drained chickpeas, 2 chopped aubergines, cook for 2 mins to take on flavour, then add 1/2 can of passata or chopped tomatoes, and the can of coconut milk. Simmer for 5 mins until reduced down.

Here is where you can add your extra veg (if you have it). Remember frozen veg will take a little longer than fresh. Add a little water and reduce heat if it gets too thick, cook for 5-10 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

Garnish with extra coriander and serve with cooked rice and / or roti.

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BLACK BEAN BURRITO BOWL

INGREDIENTS

Black beans x 2 / basmati rice / red pepper / yellow pepper / onion / tinned tomatoes / spring onion or red onion / fresh coriander / garlic / smoked paprika / ground coriander / ground cumin / chipotle paste

Optional

Avocado / lettuce, spinach, salad leaves / meat

STEP BY STEP

You’ll be cooking a few individual elements

Beans (20-25 mins)

Rice (15-25 mins)

Peppers & Onions (10 mins)

Salsa (5 mins)

Extras – Guac + Lettuce (5 mins)

BEANS

Dice 1/2 onion and 1 clove of garlic, and sauté until soft on medium heat

Add 1 tsp of paprika, 1/2 tsp coriander & 1/3 tsp cumin

Drain 1 can of beans, open the other and keep with liquid

Add beans and water, and drained beans to the above

Bring to a simmer, then turn down heat and cook until reduced and thick

RICE

Cook rice as per pack instructions

PEPPERS & ONIONS

Thinly slice onions and thinly slice peppers into strips, and sauté on medium heat until both soften

Add 1 tsp of paprika, 1/2 tsp coriander, 1/3 tsp cumin

Add some water if it begins to stick, as this will help vegetables soften

Cook till tender but still with bite

CHEATS SALSA

Blend:

Add 1/2 can of chopped tomatoes

Left Over Red Onion or spring onion, left over garlic (1/2 clove)

Fresh Coriander

Season to taste with salt and Pepper

EXTRAS

Thinly slice Lettuce

Make a quick guacamole with avocado, lime / lemon juice, salt & pepper.

Assemble your bowl with the above and enjoy 😊

Written by

1Rebel ,

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