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
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
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.
BLACK BEAN BURRITO BOWL
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
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)
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
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
Add 1/2 can of chopped tomatoes
Left Over Red Onion or spring onion, left over garlic (1/2 clove)
Season to taste with salt and Pepper
Thinly slice Lettuce
Make a quick guacamole with avocado, lime / lemon juice, salt & pepper.
Assemble your bowl with the above and enjoy 😊