On Sunday, the girls and I made an epic roast dinner – we’re talking a big bird, pigs in blankets, roasties, yorkies… The works (please see image below..) Followed by apple crumble and custard. It was uh-MAZING and it’s safe to say I was in my happy place… However, I am still feeling full 24 hours later and so I wanted a light, veggie-filled dinner this evening to make me feel a little less guilty about the weekend’s indulgence. Basically, I had my usual Monday feeling.

Shopping list(ish): chicken, red peppers, onion, mangetout, babycorn, 2x400ml tins coconut milk, 2x400g tins tomatoes, 2-3cm piece of fresh ginger, 2 teaspoons chilli flakes, handful fresh coriander, brown miso paste, brown rice, coconut oil.

This curry is super adaptable – you can make it vegetarian, or with fish, or mix up the vegetables (e.g. butternut squash, aubergine, cauliflower, courgette etc) to your own taste. So please see the following recipe as a sort of framework, that does not need to be followed to the letter… Served with brown rice, this made LOADS – probably about 6 servings? So I will be feeling happy and healthy all week. (Until the Halloween hangover kicks in, at least).

“Put the lime in the coconut…”:

1) Preheat the oven to 200 degrees Celsius

2) Chop up all the veg. Heat up some coconut oil in a large pan and add the onions and red peppers. Once a little bronzed, add the chicken, ginger, chilli flakes, salt and pepper, and some garlic if that takes your fancy too.

3) Once the chicken is cooked through, add the coconut milk and tinned tomatoes.

4) Put the curry into the oven for about half an hour. Then, take out the pan and add the mangetout, baby corn, chickpeas, miso paste and coriander. You could add the mangetout and baby corn before this step, but I like them to still have a little crunch.

5) Put the curry back in the oven for a further half an hour. In the meantime, cook your brown rice. Serve with a little extra coriander sprinkled on top for the pretty factor (Instagram worthy…)