Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
This healthy, hearty veggie dinner is a great mid week after dinner meal when you feel like eating something tasty without ruining all your hard work in the gym!
In a deep pot, heat the rapeseed oil over medium to high heat.
Add the squash and onion and sauté.
Stir in cumin, ginger, turmeric and hot chilli flakes to coat for 2 mins.
Add chickpeas, coconut milk, tinned tomatoes and stock.
Turn up the heat to bring the curry to the boil, then turn down to simmer for half an hour.
Combine the yogurt and coriander.
Serve the curry in bowls with a generous blob of yogurt.
1 small butternut squash, deseeded and chopped in to inch cubes
1 red onion, finely sliced
2 tsp rapeseed oil
2 tsp ground cumin
1 tsp group coriander
1 tsp ground ginger
1 tsp turmeric
1 tsp hot chilli flakes
300g chick peas, cooked
400ml coconut milk
100ml vegetable stock
400g tinned plum tomatoes
200g Graham’s Dairy natural yogurt
50g fresh coriander, stalks and leaves, chopped roughly.