Spicy Suppers

Hints of chilli, lime, lemon, garlic, ginger and curry add a punch of flavour to these autumn inspired dishes. Eating healthily never tasted so good!

Vietnamese fish curry

400g skinless white fish fillet, cut into big chunks
handful snow peas
1 large red chilli, finely sliced
2cm piece ginger, grated
1 garlic clove, finely sliced
pinch sugar
200ml chicken or fish stock
2 limes, 1 juiced, 1 halved
about 2 tbsp fish sauce, to season
150g rice vermicelli, cooked following pack instructions
coriander leaves
2 spring onions, sliced

Put the fish cubes with the snow peas, chilli, ginger and garlic in a large saucepan. Add the stock and a pinch of sugar and bring gently to a simmer then add the juice of 1 lime. As soon as the fish turn opaque, stir in the coriander and season with fish sauce. Spoon over bowls of rice noodles and serve extra lime to squeeze over. Serves 2

Spicy chickpeas and couscous

1 cup couscous
1 1/4 cups boiling water or stock
3tbsp vegetable oil
1/2 small butternut squash, peeled and cut into cubes
4 spring onions, chopped
1 clove garlic, sliced
3 zucchini, sliced
1 long red chilli, sliced
1 x 400g tin chickpeas, rinsed and drained
1/2 tsp ground cumin
1/2 tsp curry powder
3 tbsp chopped fresh flat-leaf parsley

Place the couscous in a medium-sized heatproof bowl and pour over the boiling water or stock. Add 1tbsp oil and a pinch of salt. Cover with plastic wrap and stand for 5 minutes, or until the liquid has been absorbed.
Meanwhile, fry the butternut squash, spring onions and garlic in the remaining oil for about 5 minutes, then add the zucchinis and chilli. Continue to fry for about 10 minutes, or until the vegetables are tender.
Stir through the chickpeas, cumin and curry powder. Fold in the couscous and cook, stirring, until heated through. Stir in the parsleys and drizzle with a little extra virgin olive oil. Fluff with a fork to help separate the grains. Serves 4

Spiced Tuna with Rice

2tbsp sunflower oil
1 medium red onion, chopped
1 red capsicum, diced
2 cloves garlic, crushed
1 heaped tsp grated fresh ginger
1tbsp korma paste
A pinch dried chilli flakes
250g (1 1/4 cups) basmati rice
250ml (1 cup) hot vegetable stock
Juice of 1 lemon
2 handfuls of baby spinach leaves
2 x 180g tins of tuna in oil

Heat the oil in a large saucepan over a medium heat. Add the onion, capsicum, garlic and ginger, and sauté for 2 minutes. Stir in the curry paste and dried chilli. Add the rice and stir for a couple of minutes, until well coated. Add the stock and lemon juice and bring to the boil. Reduce the heat, cover and simmer very gently for 15 minutes, or until the stock has been absorbed and the rice is cooked.
Stir though the spinach leaves and the tuna as well as its oil, then fluff the rice up with a fork. Serves 4

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