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Check out our EASY VEGAN CHICKPEA CURRY RECIPE! πŸ‘¨πŸ»β€πŸ³πŸ²πŸ™ŒπŸΌ πŸ“
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INGREDIENTS (makes 4 servings):
β€’ 100g basmati rice
β€’ 2 medium onions
β€’ 2 tablespoons of olive oil
β€’ 2 garlic cloves
β€’ Β½ lime
β€’ 1-2 tablespoons of curry paste (Tikka Masala curry paste works well too!)
β€’ 375ml coconut milk (1 can)
β€’ 400g chickpeas (2 cans), drained
β€’ 1 tablespoon of soy sauce
β€’ 2 medium tomatoes/handful cherry tomatoes (chopped)
β€’ 50g peas
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πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS:
1.) Add the rice to 250ml water with a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
2.) While this is happening chop the onions, garlic and juice the lime.
3.) Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear (about 5 minutes). Add the garlic and chilli for a further 1 minute.
4.) Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp.
5.) Throw in the chickpeas and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
6.) Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce. Give it another stir.
7.) The rice should be done by now too - fork it through to make it fluffy.
8.) Serve the curry with rice together
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πŸ•΅οΈ NUTRITIONAL INFORMATION (per serving):
β€’ Calories: 267
β€’ Protein: 6g
β€’ Carbs: 28g
β€’ Fat: 13g

For more recipes, workouts & transformation stories go to www.LDNMuscle.com πŸ“²

#LDNMuscle #LDNM #Vegetarian #LDNMRecipes #LDNMeals #FoodPorn #Health #Healthy #HealthyFood #HealthyLifestyle #CleanEating #FlexibleDieting #weightloss #weightlossjourney #weightwatchers #bbgcommunity #leanin15 #90daysssgraduate #slimmingworld #fitness #fitfam #cuttingguide #bikiniguide
Check out our EASY VEGAN CHICKPEA CURRY RECIPE! πŸ‘¨πŸ»β€πŸ³πŸ²πŸ™ŒπŸΌ πŸ“ . INGREDIENTS (makes 4 servings): β€’ 100g basmati rice β€’ 2 medium onions β€’ 2 tablespoons of olive oil β€’ 2 garlic cloves β€’ Β½ lime β€’ 1-2 tablespoons of curry paste (Tikka Masala curry paste works well too!) β€’ 375ml coconut milk (1 can) β€’ 400g chickpeas (2 cans), drained β€’ 1 tablespoon of soy sauce β€’ 2 medium tomatoes/handful cherry tomatoes (chopped) β€’ 50g peas . πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS: 1.) Add the rice to 250ml water with a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions). 2.) While this is happening chop the onions, garlic and juice the lime. 3.) Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear (about 5 minutes). Add the garlic and chilli for a further 1 minute. 4.) Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp. 5.) Throw in the chickpeas and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately. 6.) Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce. Give it another stir. 7.) The rice should be done by now too - fork it through to make it fluffy. 8.) Serve the curry with rice together . πŸ•΅οΈ NUTRITIONAL INFORMATION (per serving): β€’ Calories: 267 β€’ Protein: 6g β€’ Carbs: 28g β€’ Fat: 13g For more recipes, workouts & transformation stories go to www.LDNMuscle.com πŸ“² #LDNMuscle #LDNM #Vegetarian #LDNMRecipes #LDNMeals #FoodPorn #Health #Healthy #HealthyFood #HealthyLifestyle #CleanEating #FlexibleDieting #weightloss #weightlossjourney #weightwatchers #bbgcommunity #leanin15 #90daysssgraduate #slimmingworld #fitness #fitfam #cuttingguide #bikiniguide
πŸ‡΅πŸ‡± POLISH STUFFED CABBAGE ROLLS RECIPE! πŸ₯¬

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πŸ“ INGREDIENTS (makes 16 rolls):
β€’ 	1 medium cabbage (we used Savoy cabbage, but any would work)
β€’ 	250g beef mince
β€’ 	250g pork mince
β€’ 	1 egg
β€’ 	2 carrots .
β€’ 	2 onions
β€’ 	55g cooked brown rice
β€’	 1 tbsp olive oil
β€’ 	2 garlic cloves
β€’ 	1 1/2tbsp paprika
β€’ 	1tsp chilli powder
β€’	 1/2 tsp cayenne .
β€’ 1/2 tsp caraway seeds
β€’ 	2 tsp marjoram
β€’ 	Pinch of salt & pepper .
β€’ 375ml passata .
β€’ 	250ml water
β€’	 Fresh dill
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πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS:
1.) Bring a pan of lightly salted water to the boil. Add cabbage leafs and simmer for 2 minutes. Use a slotted spoon to transfer the cabbage to a tea towel. Set aside for 10 minutes to cool
2.) Mix mince meat, cooked brown rice, chopped 1 onion, 1 egg, 1/2 tbsp paprika, marjoram and salt & pepper
3.) Heat olive oil in a large pan over medium heat. Add 1 onion, garlic and 1 carrot and cook, stirring occasionally for 3 mins or until golden. Add 1 tbsp paprika, caraway seeds, cayenne and chilli to the pan and cook for 1 min or until aromatic. Stir in passata, water and cook for 3 mins
4.) While the sauce is cooking, place 1 cabbage leaf on a clean work surface. Use a sharp knife to remove the thickest part of the stem. Place 1 mince portion on the stem end. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining cabbage leaves and mince mixture
5.) Place cabbage rolls carefully in the pan with the tomato sauce, cover and cook on low heat for about 30 mins
6.) Transfer to a serving platter and top with loads of fresh dill
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πŸ€“ NUTRITIONAL INFO (per roll):
β€’	Calories: 120
β€’	Protein: 9g
β€’	Carbs: 8.5g
β€’	Fats: 6.5g
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πŸ’ͺ🏼 Transform Today, from anywhere in the World, at www.LDNMuscle.com πŸ“ˆπŸŒ
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#LDNMuscle #LDNM #LDNMRecipes #Europe #Poland #PolishFood
πŸ‡΅πŸ‡± POLISH STUFFED CABBAGE ROLLS RECIPE! πŸ₯¬ . πŸ“ INGREDIENTS (makes 16 rolls): β€’ 1 medium cabbage (we used Savoy cabbage, but any would work) β€’ 250g beef mince β€’ 250g pork mince β€’ 1 egg β€’ 2 carrots . β€’ 2 onions β€’ 55g cooked brown rice β€’ 1 tbsp olive oil β€’ 2 garlic cloves β€’ 1 1/2tbsp paprika β€’ 1tsp chilli powder β€’ 1/2 tsp cayenne . β€’ 1/2 tsp caraway seeds β€’ 2 tsp marjoram β€’ Pinch of salt & pepper . β€’ 375ml passata . β€’ 250ml water β€’ Fresh dill . πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS: 1.) Bring a pan of lightly salted water to the boil. Add cabbage leafs and simmer for 2 minutes. Use a slotted spoon to transfer the cabbage to a tea towel. Set aside for 10 minutes to cool 2.) Mix mince meat, cooked brown rice, chopped 1 onion, 1 egg, 1/2 tbsp paprika, marjoram and salt & pepper 3.) Heat olive oil in a large pan over medium heat. Add 1 onion, garlic and 1 carrot and cook, stirring occasionally for 3 mins or until golden. Add 1 tbsp paprika, caraway seeds, cayenne and chilli to the pan and cook for 1 min or until aromatic. Stir in passata, water and cook for 3 mins 4.) While the sauce is cooking, place 1 cabbage leaf on a clean work surface. Use a sharp knife to remove the thickest part of the stem. Place 1 mince portion on the stem end. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining cabbage leaves and mince mixture 5.) Place cabbage rolls carefully in the pan with the tomato sauce, cover and cook on low heat for about 30 mins 6.) Transfer to a serving platter and top with loads of fresh dill . πŸ€“ NUTRITIONAL INFO (per roll): β€’ Calories: 120 β€’ Protein: 9g β€’ Carbs: 8.5g β€’ Fats: 6.5g . πŸ’ͺ🏼 Transform Today, from anywhere in the World, at www.LDNMuscle.com πŸ“ˆπŸŒ . #LDNMuscle #LDNM #LDNMRecipes #Europe #Poland #PolishFood