Leigh

Lettuce wraps with corn salsa

Posted on by Leigh

Lettuce wraps with corn salsa

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Course: Salad
Prep Time: 10 minutes
Servings: 2 people
Calories: 179kcal

Ingredients

  • 300 corn kernels (fresh, frozen, or canned and drained)
  • 1 red onion finely chopped
  • 1 red bell pepper diced
  • 1 jalapeño pepper seeded and finely chopped (adjust to your spice preference)
  • 30 g fresh cilantro chopped
  • juice of 2 limes
  • salt to taste
  • pepper to taste
  • 1 lettuce

Instructions

  • In a bowl, combine the corn kernels, chopped red onion, diced red bell pepper, and finely chopped jalapeño pepper.
  • Add the fresh cilantro to the bowl and gently toss everything together.
  • Squeeze the juice of two limes over the mixture and stir to combine.
  • Season the corn salsa with salt and pepper to taste. Adjust the seasoning as needed.
  • Spoon the corn salsa over the vegan lettuce wraps as a topping or serve it on the side as a refreshing accompaniment. Enjoy your delicious Vegan Lettuce Wraps with Corn Salsa!
Nutrition Facts
Lettuce wraps with corn salsa
Amount per Serving
Calories
179
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
346
mg
15
%
Potassium
 
862
mg
25
%
Carbohydrates
 
39
g
13
%
Fiber
 
9
g
38
%
Sugar
 
17
g
19
%
Protein
 
7
g
14
%
Vitamin A
 
4297
IU
86
%
Vitamin C
 
94
mg
114
%
Calcium
 
80
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto beef stew

Posted on by Leigh

Keto beef stew

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Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 25 minutes
Servings: 4 people
Calories: 327kcal

Ingredients

  • 500 g beef stew meat cut into cubes
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 garlic clove minced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 1 turnip diced
  • 1 zucchini diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 400 g canned tomatoes diced
  • 750 ml beef broth
  • salt to taste
  • pepper to taste
  • fresh parsley chopped, (for garnish)

Instructions

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the beef cubes and brown them on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
  • In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
  • Add the carrots, celery, turnip, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
  • Return the browned beef to the pot and add the dried thyme, dried rosemary, and bay leaf. Stir to combine.
  • Pour in the diced tomatoes and beef broth. Season with salt and pepper to taste.
  • Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
  • Taste and adjust the seasoning if needed.
  • Remove the bay leaf before serving.
  • Garnish the stew with chopped fresh parsley before serving.
    This Keto beef stew is hearty and flavorful without the added carbs. Enjoy!
Nutrition Facts
Keto beef stew
Serving Size
 
1 Serving
Amount per Serving
Calories
327
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
78
mg
26
%
Sodium
 
958
mg
42
%
Potassium
 
1160
mg
33
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
33
g
66
%
Vitamin A
 
5430
IU
109
%
Vitamin C
 
29
mg
35
%
Calcium
 
111
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter steak bites

Posted on by Leigh

Garlic butter steak bites

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 416kcal

Ingredients

  • 500 g steak cut into bite-sized pieces
  • 3 garlic cloves minced
  • 50 g butter
  • 2 tbsp olive oil
  • fresh parsley chopped
  • salt to taste
  • pepper to taste

Instructions

  • Begin by cutting the steak into bite-sized pieces. Make sure to trim any excess fat.
  • Season the steak pieces with salt and pepper to taste.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the steak pieces to the skillet. Cook for about 2-3 minutes on each side for medium-rare or adjust the cooking time to your desired level of doneness.
  • Remove the steak from the skillet and set it aside on a plate.
  • In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant.
  • Add the butter to the skillet and let it melt, stirring the garlic and butter together until well combined.
  • Return the cooked steak pieces to the skillet with the garlic butter sauce.
  • Toss the steak bites in the sauce until they are well-coated and heated through, for about 1-2 minutes. You can adjust the cooking time to achieve your preferred level of doneness.
  • Once the steak bites are coated in the garlic butter sauce and heated through, remove them from the skillet.
  • Garnish with freshly chopped parsley.
  • Serve your keto garlic butter steak bites hot as an appetizer or main course. You can also add a side of vegetables or a keto-friendly salad for a complete meal.
    These steak bites are delicious and perfect for those following a keto diet. Enjoy your meal!
Nutrition Facts
Garlic butter steak bites
Serving Size
 
1 Serving
Amount per Serving
Calories
416
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
103
mg
34
%
Sodium
 
146
mg
6
%
Potassium
 
347
mg
10
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.05
g
0
%
Sugar
 
0.03
g
0
%
Protein
 
25
g
50
%
Vitamin A
 
331
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Gluten-free stuffed bell peppers

Posted on by Leigh

Gluten-free stuffed bell peppers

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 310kcal

Ingredients

  • 4 bell peppers large
  • 250 g beef mince
  • 150 g cooked rice
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 200 g canned diced tomatoes
  • 100 g tomato sauce gluten-free
  • 50 g mozzarella cheese shredded (or a dairy-free alternative)
  • 1 tsp olive oil
  • 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  • Preheat your oven to 180°C (356°F).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and minced garlic. Saute until they become translucent, about 2-3 minutes.
  • Add the beef mince and cook until it's browned and fully cooked, breaking it into small pieces as it cooks.
  • Season with salt, pepper, and Italian seasoning.
  • Stir in the cooked rice, canned diced tomatoes, and gluten-free tomato sauce. Cook for an additional 2-3 minutes until heated through.
  • Place the hollowed-out bell peppers in a baking dish.
  • Carefully stuff each pepper with the filling mixture.
  • Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for about 25 minutes or until the peppers are tender.
  • Remove the stuffed bell peppers from the oven.
  • Garnish with fresh parsley.
  • Serve hot and enjoy your gluten-free stuffed bell peppers!
    Remember to check the labels of all ingredients to ensure they are gluten-free, as some products may contain hidden sources of gluten. Enjoy your delicious gluten-free meal!
Nutrition Facts
Gluten-free stuffed bell peppers
Serving Size
 
1 Serving
Amount per Serving
Calories
310
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
54
mg
18
%
Sodium
 
316
mg
14
%
Potassium
 
649
mg
19
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
17
g
34
%
Vitamin A
 
3986
IU
80
%
Vitamin C
 
160
mg
194
%
Calcium
 
120
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Smoked chicken wrap

Posted on by Leigh

Smoked chicken wrap

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 431kcal

Ingredients

  • 200 g store-bought smoked chicken slices
  • 1 large tortilla wrap
  • 50 g mixed salad greens (lettuce, spinach, arugula, etc.)
  • 50 g cherry tomatoes halved
  • 50 g cucumber thinly sliced
  • 30 g red onion thinly sliced
  • 30 g bell pepper thinly sliced
  • 2-3 tbsp salad dressing
  • salt and pepper

Instructions

  • Start by preparing all your ingredients. Wash and chop the salad greens, cherry tomatoes, cucumber, red onion, and bell pepper.
  • Lay the tortilla wrap flat on a clean surface.
  • Place the mixed salad greens in the center of the tortilla, leaving some space around the edges.
  • Arrange the smoked chicken slices on top of the salad greens.
  • Add the cherry tomatoes, cucumber slices, red onion, and bell pepper on top of the chicken.
  • Drizzle the salad dressing over the ingredients. You can use as much or as little dressing as you prefer.
  • Season the wrap with a pinch of salt and a dash of black pepper to taste.
  • Fold the sides of the tortilla inwards and then roll it up tightly from the bottom to create the wrap.
  • Slice the wrap in half diagonally if desired, and it's ready to serve.
  • Enjoy your delicious store-bought smoked chicken wrap!
    Feel free to customize this recipe by adding your favorite ingredients or sauces to suit your taste. Enjoy your meal!
Nutrition Facts
Smoked chicken wrap
Amount per Serving
Calories
431
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
128
mg
43
%
Sodium
 
757
mg
33
%
Potassium
 
1171
mg
33
%
Carbohydrates
 
28
g
9
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
47
g
94
%
Vitamin A
 
1859
IU
37
%
Vitamin C
 
68
mg
82
%
Calcium
 
85
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Smoked chicken salad

Posted on by Leigh

Smoked chicken salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 568kcal

Ingredients

Salad

  • 200 g salad greens (lettuce, spinach, arugula, etc.)
  • 150 g chicken smoked shredded or sliced
  • 100 g cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 1 red onion thinly sliced
  • 50 g feta cheese crumbled
  • 50 g almonds roasted, chopped

Dressing

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove minced
  • 1 tsp Dijon mustard

Instructions

  • In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
  • In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion slices.
  • Add the store-bought smoked chicken to the salad.
  • Sprinkle crumbled feta cheese and chopped roasted almonds over the salad.
  • Drizzle the dressing over the salad.
  • Gently toss the salad to coat all the ingredients with the dressing.
  • Divide the smoked chicken salad into individual serving plates or bowls.
    Enjoy your smoked chicken salad! This recipe is quick and easy to prepare, making it a great option for a delicious and satisfying meal. Feel free to customize it by adding other ingredients like avocado, corn, or your favorite salad toppings.
Nutrition Facts
Smoked chicken salad
Serving Size
 
1 Serving
Amount per Serving
Calories
568
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
25
g
Cholesterol
 
70
mg
23
%
Sodium
 
441
mg
19
%
Potassium
 
1070
mg
31
%
Carbohydrates
 
23
g
8
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
28
g
56
%
Vitamin A
 
1620
IU
32
%
Vitamin C
 
45
mg
55
%
Calcium
 
255
mg
26
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cheese quesadillas

Posted on by Leigh

Cheese quesadillas

Print Pin Rate
Course: Breakfast
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 2 people
Calories: 561kcal

Ingredients

  • 2 large flour tortillas (about 25 cm/10 inches in diameter)
  • 200 g grated cheese (such as cheddar, Monterey Jack, or a blend)
  • 1 tbsp vegetable oil (for cooking)
  • Optional toppings: salsa, sour cream, guacamole, or sliced jalapeños

Instructions

  • Prepare the Cheese: Grate the cheese if it's not already grated. You can use a kitchen scale to measure 200 grams of grated cheese.

Assemble the Quesadilla:

  • Lay one tortilla flat on a clean surface.
  • Sprinkle half of the grated cheese evenly over the tortilla.
  • Place the second tortilla on top, creating a sandwich with the cheese in the middle.

Cook the Quesadilla:

  • Heat a large non-stick frying pan or skillet over medium heat and add the vegetable oil.
  • Once the oil is hot, carefully place the quesadilla in the pan.
  • Cook the quesadilla for about 2-3 minutes on each side or until it becomes golden brown and crispy. You may need to press it down gently with a spatula to help the cheese melt and the tortilla crisp up.

Slice and Serve:

  • Remove the quesadilla from the pan and place it on a cutting board.
  • Allow it to cool for a minute or two, then use a sharp knife or a pizza cutter to slice it into wedges or triangles.
  • Serve: Serve your cheese quesadilla hot with optional toppings like salsa, sour cream, guacamole, or sliced jalapeños on the side.
    Enjoy your delicious cheese quesadilla! You can customize it by adding other ingredients like sautéed vegetables, cooked chicken, or beans if you like.
Nutrition Facts
Cheese quesadillas
Amount per Serving
Calories
561
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Cholesterol
 
100
mg
33
%
Sodium
 
875
mg
38
%
Potassium
 
115
mg
3
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
26
g
52
%
Vitamin A
 
1002
IU
20
%
Calcium
 
751
mg
75
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Quick mac & cheese

Posted on by Leigh

Quick mac & cheese

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Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 1297kcal

Ingredients

  • 250 g macaroni pasta
  • 50 g butter
  • 50 g all-purpose flour
  • 500 ml milk
  • 200 g cheddar cheese grated
  • salt and pepper to taste
  • Optional: breadcrumbs for topping

Instructions

Cook the Macaroni:

  • Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain and set aside.

Make the Cheese Sauce:

  • In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a smooth paste (roux). Cook the roux for about 1-2 minutes to remove the raw flour taste.
  • Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and comes to a gentle simmer, which should take about 5-7 minutes.
  • Reduce the heat to low and stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth. Season with salt and pepper to taste. You can adjust the amount of salt and pepper to your preference.

Combine Pasta and Cheese Sauce:

  • Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated with the creamy cheese sauce.

Serve:

  • Serve your delicious homemade mac and cheese hot, garnished with a bit more shredded cheese if desired.

    Enjoy your homemade macaroni and cheese!

Nutrition Facts
Quick mac & cheese
Amount per Serving
Calories
1297
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
37
g
231
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
185
mg
62
%
Sodium
 
921
mg
40
%
Potassium
 
775
mg
22
%
Carbohydrates
 
127
g
42
%
Fiber
 
5
g
21
%
Sugar
 
16
g
18
%
Protein
 
51
g
102
%
Vitamin A
 
2044
IU
41
%
Calcium
 
1060
mg
106
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Yoghurt chicken curry

Posted on by Leigh

Yoghurt chicken curry

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Course: Supper
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 412kcal

Ingredients

  • 500 g boneless chicken cut into bite-sized pieces
  • 200 g plain yogurt
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to your spice preference)
  • 1/2 tsp garam masala
  • 1 cup tomato puree or crushed tomatoes
  • salt to taste
  • fresh coriander leaves for garnish (optional)

Instructions

Marinate the Chicken:

  • In a mixing bowl, combine the yogurt, half of the minced garlic, half of the minced ginger, half of the ground cumin, half of the ground coriander, turmeric powder, chili powder, and a pinch of salt.
  • Add the chicken pieces to the yogurt mixture, ensuring they are well-coated. Marinate for at least 30 minutes (or longer for better flavor) in the refrigerator.

Cook the Chicken:

  • Heat the vegetable oil in a large, deep skillet or saucepan over medium heat.
  • Add the chopped onions and sauté until they become soft and translucent.
  • Add the remaining minced garlic and ginger and sauté for another minute until fragrant.

Spice it Up:

  • Add the remaining ground cumin and ground coriander to the skillet and sauté for a couple of minutes to toast the spices.
  • Stir in the tomato puree or crushed tomatoes, and simmer for 5-7 minutes until the mixture thickens and the oil starts to separate from the tomato sauce.

Add the Marinated Chicken:

  • Carefully add the marinated chicken pieces along with the yogurt marinade into the skillet.
  • Cook the chicken in the sauce for about 15-20 minutes, stirring occasionally until the chicken is cooked through and the sauce thickens further.
  • If the sauce becomes too thick, you can add a little water to achieve your desired consistency.

Finish with Garam Masala:

  • Sprinkle garam masala over the chicken curry and stir well.
  • Taste the curry and adjust the seasoning by adding more salt or chili powder if needed.

Serve:

  • Garnish the yogurt chicken curry with fresh coriander leaves if desired.
  • Serve hot with rice or naan bread.

    Enjoy your homemade yogurt chicken curry!

Nutrition Facts
Yoghurt chicken curry
Amount per Serving
Calories
412
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
11
g
Cholesterol
 
129
mg
43
%
Sodium
 
146
mg
6
%
Potassium
 
714
mg
20
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
24
g
48
%
Vitamin A
 
582
IU
12
%
Vitamin C
 
11
mg
13
%
Calcium
 
103
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cape Malay curry

Posted on by Leigh

Cape Malay curry

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Course: Supper
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 773kcal

Ingredients

Curry Paste

  • 2 garlic cloves minced
  • 1 thumb-sized piece of ginger minced
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground cloves
  • 1/2 tsp fennel seeds
  • 1/2 tsp chili powder (adjust to your spice preference)
  • 2 tbsp vegetable oil
  • 2 tbsp white vinegar
  • 1 tbsp brown sugar
  • 2 tbsp tomato paste

Curry

  • 500 g boneless chicken
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 2 tomatoes chopped
  • 400 ml coconut milk
  • 2 potatoes peeled and diced
  • 2 carrots peeled and diced
  • 1 cup frozen peas
  • salt and pepper to taste
  • fresh coriander leaves for garnish (optional)

Instructions

Make the Cape Malay Curry Paste:

  • In a small bowl, combine all the dry spices (coriander, cumin, turmeric, cinnamon, cardamom, cloves, and fennel seeds).
  • In a separate large bowl, mix together the minced garlic, ginger, vegetable oil, white vinegar, brown sugar, and tomato paste.
  • Gradually add the dry spice mixture to the wet mixture, stirring continuously until it forms a smooth paste. Set aside.

Cook the Cape Malay Curry:

  • Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
  • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Add the Cape Malay curry paste to the pot and cook for an additional 2-3 minutes, stirring constantly to prevent burning.
  • Add the chopped tomatoes and cook for another 5 minutes until they start to break down.
  • Add the diced chicken, lamb, or vegetables to the pot, stirring to coat them with the curry paste.
  • Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the meat is cooked through (if using meat) or the vegetables are tender.
  • Add the diced potatoes and carrots to the pot. Simmer for an additional 10-15 minutes until they are soft and cooked through.
  • Stir in the frozen peas and cook for another 5 minutes until they are heated through.
  • Season the Cape Malay curry with salt and pepper to taste.

Serve:

  • Serve the Cape Malay curry hot, garnished with fresh coriander leaves if desired.
  • It's traditionally served with rice, bread, or roti.

    Enjoy your homemade Cape Malay curry!

Nutrition Facts
Cape Malay curry
Amount per Serving
Calories
773
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
13
g
Cholesterol
 
123
mg
41
%
Sodium
 
216
mg
9
%
Potassium
 
1473
mg
42
%
Carbohydrates
 
43
g
14
%
Fiber
 
9
g
38
%
Sugar
 
11
g
12
%
Protein
 
29
g
58
%
Vitamin A
 
6221
IU
124
%
Vitamin C
 
53
mg
64
%
Calcium
 
125
mg
13
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.