Makes 3 - 400 Calories Per Serving
Ingredients:
List 1:
400ml Coconut Milk
2 TBSP Mild Madras Curry Powder
2 Medium Onions Slice
1 Yellow Pepper
1 Red Pepper
1 TBSP Chopped Garlic
50 ml Lemon Juice
1 Cup Chopped Mushrooms
2 TBSP Chopped Dates
Pinch of salt
List 2:
1 Cup Cooked Spinach (Defrosted)
1 Cup Green Peas
1 TSP Dried Chopped Chill HOT (optional)
Method:
Place everything in list 1 in a saucepan, bring to the boil, put a lid on and simmer for 45 Minutes. Once cooked remove the lid and add all of List 2. Bring back to the boil and serve with cauliflower rice.
How easy is that?
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks
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