The Groovy Food Company, award winning cooking ingredients brand, has created four brand-new high-protein recipes
Each are delicious and suitable for chefs of any skill level, while showcasing the versatility of Groovy’s premium organic ingredients.
Sticky Soy and Sesame Baked Chicken
Chickpea Curry
Burnt Aubergine Veggie Chilli
With dishes like the Soy and Sesame Chicken having over 33 grams of protein per serving, these hearty recipes are also perfect for helping you to meet your health goals, without comprising on flavour!
Sticky Soy and Sesame Baked Chicken (33.2g protein)
INGREDIENTS
• 4 skin-on chicken legs
• 1 crushed star anise
• 3 tbsp dark soy sauce
• 3cm piece fresh ginger, grated
• 1 tbsp The Groovy Food Company Organic Extra Virgin Coconut Oil
• 2 tsp honey
• 1 sliced orange and the juice of 1 orange
• 200g basmati rice
• 200g sliced spring greens
• 4 sliced spring onions
METHOD
1. Heat your oven to 180c. Heat a shallow casserole dish over a medium heat and add the chicken legs, cooking until brown all over.
2. Mix together the crushed star anise, soy sauce, ginger, Coconut Oil, orange juice and honey in a bowl, then pour over the chicken. Add the slices of orange and roast in the over for about 30-40 mins, basting halfway through.
3. While the chicken is roasting, cook the rice in boiling, salted water for around 12 mins. Once the chicken is cooked, stir the spring greens into the sauce and return to the over for another couple of minutes.
Chickpea Curry (18.2g protein)
INGREDIENTS
• 400g cauliflower, cut into florets
• 4 Sprays of The Groovy Food Company Butter Flavoured Cooking Spray
• ¼ tsp cumin seeds
• 1 onion, chopped
• 20g ginger, peeled and chopped
• 2 cloves garlic, chopped
• 20g unsalted butter
• 1 tsp garam masala
• ½ tsp ground cumin
• ½ tsp ground fenugreek
• ½ tsp smoked paprika
• ¼ tsp chilli powder
• 300ml passata
• 300ml fresh vegetable stock
• 400g tin chickpeas, rinsed and drained
• 1 tsp runny honey
• 100g natural yogurt
• 100g baby spinach
• 20g flaked toasted almonds
• 20g coriander, roughly chopped
• 600g steamed brown rice, to serve
METHOD
1. Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper, scatter over the cauliflower florets, The Groovy Food Company Butter Flavoured Cooking Spray and sprinkle with the cumin seeds, seasoning well. Transfer to the oven and roast for 25-30 minutes, tossing halfway through, until lightly charred. Set aside.
2. Put the onion, ginger, garlic and 2 tbsp of water in a mini food processor, and blitz to a purée. Melt the butter in a large frying pan over a medium heat. Once it starts to foam, add the onion mixture and cook for 3-4 minutes or until golden. Add the spices and cook for 1 minute. Add the passata, stock, chickpeas, honey and cauliflower florets, and simmer for 10 minutes.
3. Remove from the heat and stir in the yogurt a spoonful at a time – this will help to prevent it splitting. Once incorporated, return to a low heat and stir in the spinach in batches, cooking until wilted. Serve, garnished with the almonds and coriander, and the rice alongside.
Burnt Aubergine Veggie Chilli (15g protein)
INGREDIENTS
• 1 aubergine
• 1 tbsp olive oil or rapeseed oil
• 1 red onion, diced
• 2 carrots, finely diced
• 70g puy lentils or green lentils, rinsed
• 30g red lentils, rinsed
• 400g canned kidney beans
• 3 tbsp dark soy sauce
• 400g can chopped tomatoes
• 20g dark chocolate, finely chopped
• ¼ tsp chilli flakes
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp sweet smoked paprika
• 1 tsp coriander
• 1 tsp cinnamon
• 800ml vegetable stock
• ½ lime, juiced
• 1 tbsp The Groovy Food Company Coconut Sugar
TO SERVE
• brown rice
• tortilla chips, mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)
METHOD
1. If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem.
2. Roughly chop the flesh and set aside.
In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
3. Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock, add The Groovy Food Company Coconut Sugar. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
4. Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!