Simple Chicken Curry


  • 500g/1lb 2oz skinless chicken
  • 1 onion, chopped
  • 1 tbsp tomato puree/paste
  • 3 cloves garlic, crushed
  • 1 tsp low fat ‘butter’ spread
  • 1 tbsp fresh grated ginger (or use
    1 tsp of ground ginger)
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1⁄2 tsp chilli powder
  • or
    2 tbsp curry powder
  • 250ml/1 cup fat free Greek
  • 375ml/1 1⁄2 cups passata/sieved
  • Salt & pepper to taste


Combine all the ingredients, except the yoghurt, into the slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours with the lid tightly shut. Ensure the chicken is cooked through and tender, turn off the heat and stir in the yoghurt. Serve with green beans and naan


Braised Kohlrabi with Fennel & Leeks

Makes 6 servings

2 tablespoons olive oil
1 tablespoon butter
3 large heads kohlrabi, cut into ½-inch-thick wedges
2 leeks, white and light green parts, well rinsed and sliced into ¼-inch-thick rounds
1 large bulb fennel, cored and sliced
¼ cup dry white wine
1 cup vegetable stock, or canned low-sodium vegetable broth, more as needed
4 sprigs fresh thyme
3 sprigs fresh fennel fronds, plus 1 tablespoon chopped
¼ teaspoon freshly ground white pepper
¼ teaspoon kosher salt

1. Combine the olive oil and butter in a large, deep sauté pan. Once the butter has melted and the foam has subsided, add the kohlrabi, leeks, and fennel. Cook for 4 to 5 minutes, browning the kohlrabi on both sides. Add the wine and cook until it has reduced by half. Then add the vegetable stock, thyme, and fennel fronds, and season with the pepper. Cook, partially covered, for 20 minutes, or until the vegetables are crisp-tender.
2. Remove the thyme sprigs. Serve the vegetables in a shallow bowl with some of the braising liquid, garnished with the chopped fennel fronds. Season with up to ¼ teaspoon salt.

Per Serving: Calories 110; Fat 5 g; Sat Fat 1 g; Protein 2 g; Carbs 12 g; Fiber 5 g; Cholesterol 0 mg; Sodium 140 mg.


Autumn Vegetable Curry

Makes 6 servings

1 large onion, coarsely chopped
4 cloves garlic, peeled
1 1½-inch length fresh ginger, peeled and thinly sliced
1½ tablespoons yellow curry powder
¼ teaspoon cayenne pepper, plus more to taste
2 tablespoons canola oil
2 tablespoons tomato paste
2 cups low-sodium vegetable broth
1 cup light coconut milk
1 cinnamon stick
¼ teaspoon freshly ground black pepper, plus more to taste
½ head cauliflower, broken into 1½-inch-wide florets
(about 3 cups)
1 pound sweet potatoes, peeled and cut into 1-inch cubes
2 large carrots, peeled and cut into 1-inch rounds
2 tomatoes, cored and chopped
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 15-ounce can no-salt-added chickpeas, drained and rinsed
5 cups fresh baby spinach leaves
¾ teaspoon salt
¼ cup chopped fresh cilantro leaves
3 cups cooked brown rice, for serving, optional

1. Place the onion, garlic, ginger, curry powder, and cayenne pepper in a food processor and process to combine. Add the oil and process until a smooth puree is formed. Transfer the curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes.
Add the tomato paste and cook, stirring frequently, until the mixture begins to darken, about 5 minutes more.
2. Add the vegetable broth, coconut milk, cinnamon stick and ¼ teaspoon black pepper and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet potatoes, carrots, and tomatoes, season with salt and pepper, and return to a boil. Reduce
the heat to medium low, cover, and simmer until the vegetables are tender, about 25 minutes. Remove the cinnamon stick. Stir in the lime zest and juice, chickpeas, and spinach and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.
3. Garnish with cilantro and serve with rice.

Per Serving: Calories 380; Fat 8 g; Sat Fat 2.5 g; Protein 11 g; Carbs 67 g; Fiber 11 g; Cholesterol 0 mg; Sodium 480 mg.


Sweet Potato with Caramelized Onions & Guajillo Chili Dressing

Makes 6 servings

1/3 cup olive oil
1 dried guajillo* chili, stem and seeds removed
1 clove garlic
2 tablespoons balsamic vinegar
½ teaspoon kosher salt
1 large red onion, chopped
2 pounds sweet potato, cut into ½-inch cubes

1. Pour the oil into a very large skillet and set over medium heat. When the oil is warm, add the chili and garlic. Turn and stir until the chili is toasty smelling (about 30 seconds). Remove from the heat.
2. Put the chili in a blender with the vinegar and salt. Blend for 30 seconds. When the oil and garlic are cool, add to the blender. Set the skillet aside without washing. Blend the dressing until smooth.
3. Return the skillet (it will have a light coating of oil) to medium heat and add the onion. Cook, stirring regularly, until soft and richly brown, 9-10 minutes.
4. Add the sweet potatoes. Blend the dressing for a few more seconds and add to the skillet with the potatoes. Stir well. Cover and cook until the potatoes are tender, about 10 minutes. Uncover and allow to cool. Taste and adjust the seasoning.

Per Serving: Calories 240; Fat 12 g; Sat Fat 1.5 g; Protein 3 g; Carbs 31 g; Fiber 5 g; Cholesterol 0 mg; Sodium 240 mg.
* You can use any mild or medium dried chili.


The cast-iron pizza recipe

With just a few ingredients, one bowl, and a no-knead crust, anyone can make this delicious crispy pan pizza.

Every once in a while a recipe comes along that is transformative for its type; and the recipe for “Crispy Cheesy Pan Pizza” plunks itself perfectly into that category. For anyone who has ever been intimidated by making pizza at home, this recipe is for you. For anyone who can’t decide between crispy thin crust or chewy deep-dish, it is also for you. For anyone who wants a hard-to-wreck pizza that tastes sublime and requires no special skill or equipment, yep, it’s for you too!

The recipe comes courtesy of the kitchen magicians at King Arthur Flour, and is in fact their 2020 Recipe of the Year. As of this writing, the recipe has 315 reviews with an average of 4.8 out of five stars and more than 78,000 shares. And if you browse the reviews, it becomes clear just how wholeheartedly the recipe has been embraced. It’s the perfect Goldilocks pizza; it’s crispy with a cheesy bronzed crust, yet thick with an airy texture. And any recipe that asks only for simple ingredients, just one bowl, and a cast iron skillet gets high marks from team Treehugger.

I know this may sound like an ad, I promise it is not. I randomly made the recipe for my family last weekend and everyone basically freaked out over how much they loved it; and I was thrilled by its simplicity. This will definitely go into our rotation of regular favorites.

So what makes this pizza recipe so great?

It has simple ingredients

The crust is made of flour, yeast, salt, and olive oil; the topping is cheese and a bit of sauce. The texture and flavor are so satisfying as is, you don’t need other toppings. We made two – one with just cheese and sauce, the other with sauteed shiitake mushrooms, ricotta, and truffle oil – and they were equally delicious.

Its no-knead method is brilliant

You don’t need a mixer, you can just stir it in a bowl for literally one minute. Rather than kneading, the method requires folding the dough four times, which adds air pockets that lead to its unique airy texture. It then sits in the fridge overnight to allow the flavor to develop.

It calls for a cast iron skillet

No specialized pizza stone or pans needed here, just your trusty cast iron skillet – which is a sustainability all-star for its humble nature, versatility, and lack of dubious non-stick coatings. If you don’t have a trusty cast iron skillet, you can also use a cake pan.

It explains the tricks for crispiness

To ensure an assertively crisp edge and crust, dollops of sauce are added after the first layer of cheese and before the second layer, and cheese is sprinkled all the way to the edge. The instructions also ask you to remove the pizza from the pan as soon as you can and place it on a rack, further prohibiting the dreaded soggy bottom.

It’s the best of all worlds

This pizza is so crispy that the thin-crust lover in our family declared it delicious. But it is also thick, yet in a delicate way, meaning that the deep-dish kids were happy too. For anyone really wanting more of a thin crust, it can be made in a larger pan. As mentioned above, it is fabulous in its simplest form, but because of its architecture it can hold up to more adventurous toppings.