This is our weekly go-to.
It is fast, it is flavoursome, it is healthy and it honestly has three steps to putting together. It is healthy and a great winter warmer with anti-inflammatory goodness too. Ginger, garlic and turmeric.
It uses a bowl, a spoon, tongs and one sheet oven tray. The prep is a small bit of cutting you can do at any time you've got five minutes in the day.
I really just go by feel when I pop it together when it comes to oil and spice quantities and I play around with this - but here are my best measurements.
four tablespoons of coconut oil softened
four cloves of crushed garlic
tablespoon of crushed ginger
1 heaped teaspoon of garam masala spice
2 heaped of teaspoons of curry powder
2 heaped of teaspoons of turmeric powder
2 heaped of teaspoons of cumin
500 grams of skinless chicken tenderloins (always lovingly fetched from the back from the wonderful ladies in Hawksburn) and cut into half
two good handfuls of beans - chopped in half
half a head of cauliflower, cut into small florets
(depends where we are in the week, I'll add broccoli or Brussels sprouts too).
Preheat the oven to 200 degrees C. (this doesn't even count as a step)
2. Mix the softened coconut oil, ginger, garlic, and spices together into a soft paste.
3. Spoon the paste over the cauliflower, beans, and chicken, covering it all as much as possible. You can do this in a bowl for all-over coverage, or save a step and bowl cleaning do this step straight on a lined sheet tray ( then you only have to clean a spoon, tongs and one sheet oven tray).
4. Put in the oven to cook for 30 minutes. Halfway through, move the ingredients around the tray to make sure it's well coated. The veg will soften and roast beautifully, especially the cauliflower.
It is spicy but has no real heat in it, so it's toddler and whole family appropriate. If you want to add heat, just pop some chilli flakes on top and stir in to make it more adult!
You can serve this alone, or with rice. I often add some natural yogurt and some pickled red onion on top.
So looking forward to cooking/creating this tonight.
Thanks to you lovely Sally B xx