Once a week, I'm allowing myself more relaxed carbohydrate rules and this is the day! On Saturday, I ran 13 miles in preparation for the Sussex Beacon Half Marathon on 22nd February, followed by three hours of beach volleyball (except, it was so cold the sand was like concrete). What with that and the fact that I've been in the gym for three hours devising Pilates style workouts for clients, along with swim specific training, my body is in serious need of some refueling!
This is adapted from a recipe in yesterday's Guardian Weekend magazine by Yotam Ottolenghi as I didn't have all the ingredients he used.
Tin of plum tomatoes
1 tsp tomato puree
4 tbsp tamarind (available from most good ethnic stores)- soak in boiling water, remove seeds
Tin of chickpeas
1 red onion, thinly sliced
1/2 fresh red chilli, sliced
2 large handfuls of fresh spinach
Handful of chesnut mushrooms, sliced
2 1/2 tsps toasted coriander seeds, crushed
1 tsp of black mustard seeds
Low fat greek yoghurt to serve
To start, place the coriander seeds under a grill for a minute, remove and pound to a powder in a pestle and mortar. Meanwhile, saute the onion, mushrooms and chilli in a little olive oil for a five mins. Add the puree and mustard seeds. Cook for a few minutes, and then add the tomatoes, chickpeas, tamarind and coriander. Bring to the boil, add some water if needed, turn down and simmer with lid on. Keep your eye on it in case it gets a little dry but when it looks like a thick stew, add the spinach leaves, stir in. Serve on it's own with a dollop of low fat greek yoghurt, or add brown rice or quinoa.
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