February, the month of love may be coming to coming to end but don’t let that stop you from rustling up a meal for yourself and a special someone… We have found 3 recipes to get you inspired, all of which are healthy too!
Chicken and Vegetable Balti
Try this Chicken and Vegetable Balti for a healthy curry that is quick and easy to prepare. This meal provides 341 kcal per portion.
Cooking oil spray
Onion (1 medium)
Chicken Thighs (4 x boned and skinned)
Red Pepper (1 x deseeded and cut into chunks)
Yellow Pepper (1 x deseeded and cut into chunks)
Cornflour (1 tbsp)
Fat-free natural yoghurt (150g)
Mild Curry Powder (tbsp)
Garlic Cloves (2 x thinly sliced)
Chopped Tomatoes (227g)
Fresh coriander (3 x tbsp)
Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned.
Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper. Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally.
In a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed. Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.
Tip the tomatoes into the pan, add the yoghurt mixture, 150ml of water and coriander. Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander.
Vegan Singapore Noodles
A speedy, vegan stir-fry with aromatic spice and plenty of veg – each serving provides 489 kcal.
Rice vermicelli noodles (150g)
Onion (1 x thinly sliced)
Red Pepper (1 x deseeded and sliced)
Savoy Cabbage (½ finely shredded)
Garlic Cloves (2 x crushed)
Curry Powder (2 tsp)
Chilli Flakes (a pinch)
Spring onions (50g x diced)
Soy Sauce (1 tbsp)
Sesame Oil (1 tsp)
Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside.
Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more. Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions.
Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve.
Beef and Mushroom Stroganoff
A comforting, healthy and creamy dish that’s ready in a flash. This light version of beef stroganoff is 546 kcal per serving.
Brown basmati Rice (150g)
Olive Oil (1 tbsp)
Shallots (4 x finely chopped)
Smoked Paprika (1 tsp)
Red Pepper (1 x seeds removed)
Chestnut Mushrooms (200g)
Garlic Cloves (2 x finely chopped)
Cider Vinegar (1 tbsp)
Wholegrain Mustard (1 tbsp)
Beef Stock (150ml)
Lean sirloin steak (200g x sliced and fat removed)
Chives (2 tbsp)
Fat-free plain fromage frais (100ml)
Gherkins (2 x chopped)
Salt & Pepper
Cook the rice according to instructions, leave aside. Meanwhile, heat the oil in a wide frying pan and fry the shallots for 5 minutes, or until softened. Add the paprika, pepper, mushrooms and garlic and fry for 6–8 minutes, or until softened.
Add the vinegar and mustard and bring to the boil. Cook until the liquid has almost evaporated. Pour over the stock and cook for 3–4 minutes, or until slightly thickened.
Add the steak and cook over a high heat for 2–3 minutes, or until sealed and cooked to your liking. Turn the heat down to low and stir in the fromage frais, gherkins and half the chives. Season.
Serve the stroganoff with the rice, garnished with the remaining chives.