Category Archives: Main Course

You will find a number of delicious Main Course recipes here suitable for whether you are Vegetarian, Vegan or Gluten Free.

There are a range of Main Course recipes here including quick mid-week meals and easy slow cooker dishes. Whatever your time restraints you will find a tasty recipe here! 

As well as recipes to fit any time pressures, you will also find recipes for any season. Whether you want a warming and comforting meal for the colder weather, or a light and fresh meal for the summer; you’ll find it all here! 

Popular Main Course Recipes:
Bibimbap
Chicken & Ham Hock Filo Pie 
Vegan Lentil Chilli 
Vegetable & Red Lentil Curry

Vegetable Fried Rice

A quick, easy & delicious recipe perfect for a midweek meal. This Vegetable Fried Rice takes no time to cook & can be adapted to which vegetables you have.

A quick and easy recipe 

This Vegetable Fried Rice is so quick and easy to make. The vegetables take a few minutes to prepare but shortcuts can always be made. I like to dice my vegetables quite small and neatly, but if you don’t have the patience for this you can leave them a bit chunkier. Bear in mind that they will take a couple of minutes longer to cook. Also if you cut the vegetables to different sizes, don’t add them all to the pan at the same time. Add the harder vegetables that will take longer to cook a few minutes before the softer quicker cooking vegetables. 

Aside from cutting vegetables, this recipe is pretty much adding things to a pan and stirring. It is cooked in no time at all and with minimal effort. 

You could make this more of a Chinese feast and make my Baked Sweet & Sour Chicken and Chicken Chow Mein to serve with the Vegetable Fried Rice. 

Can I add different vegetables or meat?

Yes to both of these. I tend to always have peppers, carrots and broccoli in my fridge so these are my go-to for this recipe. You can use courgettes, mushrooms, cabbage, peas; the list goes on! You can also add as many vegetables as you like, my recipe is just a guide. 

With meat, I would recommend adding cooked meat. It is a great recipe to use up leftovers from either a roast or any other meal. Chicken, beef or pork would work particularly well. I added some leftover Korean Belly Pork which was incredibly delicious. If you did want to add meat, I would add it to the pan with a small amount of oil and let it heat through and crisp up slightly. I would then remove it from the pan and set aside and add it back to the pan with the rice. 

Why is this Vegetable Rice Different?

There are lots of fried rice recipes out there, so what makes this Vegetable Fried Rice different? My twist comes from the chilli garlic sauce. I am a bit obsessed with it at the moment! You might have seen it in my Pork & Green Bean Stir Fry. It is by the well known brand from Lee Kum Kee. You can buy it in larger supermarkets as well as Asian supermarkets. It is quite spicy so add a small amount at first. The recipe below says to use half a teaspoon which should be mild to medium depending on your tastes. Feel free to add more if you like it spicy. 

Why use cold cooked rice?

All fried rice recipes require cold cooked rice. The sign of a good fried rice is seeing the individual grains of rice in the finished dish. If you were to use warm rice, it might turn out mushy or soggy. 

If you are using leftover rice, make sure you refrigerate it quickly after cooking it. Also make sure it is piping hot and fully reheated before serving. I know a lot of people feel a bit nervous about using leftover rice so I tend to use a packet of microwave rice. This is because I very rarely have leftover rice and also because it is so incredibly easy. It also means you don’t have to think ahead and make sure you have cooked rice the night before and you can make Vegetable Fried Rice whenever the fancy takes you.

4.8 from 5 votes
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Vegetable Fried Rice

A quick, easy & delicious recipe perfect for a midweek meal. This Vegetable Fried Rice takes no time to cook & can be adapted to which vegetables you have.

Course Main Course, Side Dish
Cuisine Chinese
Keyword Vegetables, Eggs, Fried Rice
Prep Time 30 minutes
Cook Time 10 minutes
Servings 2
Calories 352 kcal
Author Curly

Ingredients

  • 1 small carrot peeled & diced
  • ½ pepper diced
  • 3 spring onions sliced
  • 100 g tenderstem broccoli sliced
  • tbsp vegetable oil
  • 250 g cooked rice cold
  • 2 eggs
  • ½ tsp chilli garlic sauce
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing rice wine
  • ¼ tsp dark soy sauce

Instructions

  1. Start by preparing all of your vegetables, try to cut them to a similar size. Set aside

  2. Add ½ tablespoon of oil to large pan or wok on a medium/high heat. Whisk the eggs and add them to the oil. Stir continuously until the eggs are cooked. Remove from the pan and set aside

  3. Add another tablespoon of oil to the pan over a high heat and add the vegetables. Cook for up to 5 minutes stirring nearly all the time

  4. Add the cooked rice and the chilli garlic sauce. Stir through making sure you get rid of any lumps of rice. Cook for 2 minutes, stirring continuously

  5. Add the soy sauces and shaoxing and stir through for a minute or so before serving

Recipe Notes

Make sure you use cold cooked rice. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Vegetable Fried Rice
Amount Per Serving
Calories 352 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 164mg55%
Sodium 649mg28%
Potassium 305mg9%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 4704IU94%
Vitamin C 29mg35%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Potato & Chickpea Curry (Vegan)

This Sweet Potato & Chickpea Curry is deliciously comforting & creamy making it the perfect mild curry. It is vegan & gluten free making it a real crowd-pleaser.

Curries are easier than you may think!

I am not very adventurous at all when I visit Indian restaurants. I always order chicken tikka masala which is why I came up with my Skinny Chicken Tikka. But in recent years, I have started to become more adventurous with my Indian cooking at home. Since finding out I like coconut milk and ground coriander, the world has been my oyster! With a few basic Indian spices in your cupboard, you really can’t go wrong. 

One of our favourite recipes in my house is my Vegetable & Red Lentil Curry. That is another vegan recipe but uses a spice paste for ease. I wanted to make another delicious curry completely from scratch that was just as easy. 

Indian food is ideal for Vegetarian and Vegan recipes

Ignoring the fact that large numbers of people living in India are vegetarian; the cuisine is perfect for vegetarian and vegan meals. As someone that isn’t vegan, I think that when you are creating meat free meals for people that typically eat meat they need to have lots of flavour. This is especially the case for people that may not be as enthusiastic to try meat free meals. My thinking is that if a meal is packed full of flavour, people will hopefully not miss the meat! 

Although this Sweet Potato & Chickpea Curry is mild, it has lots of flavour. Not only is it vegetarian and vegan, it is also gluten free and dairy free. This makes it a great meal which should appeal to a large number of people with various dietary requirements. 

A mild but flavoursome curry 

This Sweet Potato & Chickpea Curry is quite a mild curry. I chose to keep it mild so that it would suit most people’s tastes. It also makes it easier for people to add spice if they would like to. If you do like a bit of heat, you could either add chilli powder or fresh chillies. I would add this with the rest of the spices and then you can check the spice level and add more if needed before you add the cavolo nero. 

Cavolo nero probably isn’t the most traditionally used ingredient in Indian cooking, but it works really well. I’m not really a fan of spinach which is more commonly used which is why I used cavolo nero. You can use spinach or kale if you would rather not use cavolo nero.  

5 from 7 votes
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Sweet Potato & Chickpea Curry (Vegan)

This Sweet Potato & Chickpea Curry is deliciously comforting & creamy making it the perfect mild curry. It is vegan & gluten free making it a real crowd-pleaser.

Course Main Course
Cuisine Indian
Keyword Vegetarian, Curry, Vegan, Sweet potato, Chickpeas
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4
Calories 410 kcal
Author Curly

Ingredients

  • ½ tbsp sunflower oil
  • 1 onion diced
  • ½ tbsp ginger paste
  • 1 cloves garlic paste
  • 800 g sweet potato (2 large) peeled and diced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tbsp garam masala
  • 1 ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 ½ tbsp tomato puree
  • 500 g passata
  • 400 g tin of chickpeas drained & rinsed
  • 400 ml tin of light coconut milk
  • 300 ml vegetable stock
  • 100 g cavolo nero

To finish

  • fresh coriander

Instructions

  1. Heat a large pan over a medium heat before adding the oil. When warm, add the onion and allow to soften without colouring for a couple of minutes

  2. Add the ginger and garlic paste to the onions and allow to cook for minute or two, stirring frequently

  3. Add the diced sweet potato, all of the spices and tomato puree. Mix to coat the sweet potatoes in all of the spices

  4. Pour in the passata, drained chickpeas, coconut milk and stock. Stir thoroughly and then turn the heat down to low so that the curry is barely bubbling. Cover and leave to cook for 30 minutes, stirring every so often

  5. After 30 minutes, remove the lid and check the sweet potato is cooked by inserting the point of a knife. If the knife doesn't go in easily, let the curry cook for another 5-10 minutes

  6. Wash the cavolo nero and remove the middle stalk. Slice and add to the pan. Stir through and leave to cook for 10 minutes without the lid on

  7. Serve scattered with fresh coriander with rice, poppadoms or naan bread

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Sweet Potato & Chickpea Curry (Vegan)
Amount Per Serving
Calories 410 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 1323mg58%
Potassium 1332mg38%
Carbohydrates 58g19%
Fiber 11g46%
Sugar 17g19%
Protein 6g12%
Vitamin A 29215IU584%
Vitamin C 21mg25%
Calcium 105mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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Pork & Green Bean Stir Fry

Incredibly tasty and so quick to make. This Pork & Green Bean Stir Fry is the perfect midweek meal that you can have on the table in 20 minutes. 

Pork & Green Bean Stir Fry time saving tips 

I love Asian cooking but sometimes the prep can take longer than cooking the whole meal. Like my Bibimbap; it’s delicious but I definitely wouldn’t call it an quick and easy meal because there is quite a bit of chopping and individual cooking involved. 

This Pork & Green Bean Stir Fry is definitely the opposite. I have used pork mince because there is no chopping involved. Straight to wok noodles make this quicker and easier and it also means you only need to use one pan. The final time saving tip is to use jars of garlic and ginger paste. I really don’t like mincing garlic and ginger so I use these the majority of the time. But for speedy meals like this they really are a godsend. 

Easy adaptations 

As with a lot of recipes, this Pork & Green Bean Stir fry can be adapted to your tastes. If you would like to make this gluten free, use gluten free soy sauce and swap the noodles for rice noodles. If you want to make this vegetarian or vegan, you could use tofu instead of the pork mince. If you’re not a fan of noodles, leave them out and serve it over rice. 

How spicy do you like your food?

The spiciness is what most people may want to tweak with this recipe. The essential ingredient for this is the garlic chilli sauce. I use garlic chilli sauce from Lee Kum Kee which is a very well known brand. You can buy it in larger supermarkets as well as Asian supermarkets. It is quite spicy so don’t get too carried away! I have used one teaspoon in the recipe below which I would say is mild moving slightly to medium spiced.

If you’re making this for children or people that are more sensitive to spice, I would recommend adding ¼ teaspoon at a time. Personally I wouldn’t leave it out altogether because it does add a lovely flavour to the dish. If on the other hand you love a bit of spice, add as much as you like. Two teaspoons should provide you with a lovely heat. 

5 from 4 votes
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Pork & Green Bean Stir Fry

Incredibly tasty and so quick to make. This Pork & Green Bean Stir Fry is the perfect midweek meal that you can have on the table in 20 minutes. 

Course Main Course
Cuisine Chinese
Keyword Pork, Noodles, Green beans
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 683 kcal
Author Curly

Ingredients

  • 250 g pork mince (5% fat)
  • 150 g green beans
  • 4 spring onions
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 tsp garlic chilli sauce
  • 300 g straight to wok medium noodles (2 x 150g packets)
  • 1 tbsp sunflower oil

For the sauce

  • 2 tbsp shaohsing rice wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • pinch caster sugar
  • 5 g basil leaves (small handful)

Instructions

  1. Slice the spring onions on the diagonal. Cut the ends off the green beans and cut them into three. Set to one side

  2. Measure out the ingredients for the sauce and set aside

  3. Heat ½ tbsp of oil in a wok or large pan over a high heat. Once the oil is hot, add the pork mince and break it up so there aren't any large lumps. Cook for 2-3 minutes or until the pork is browned, stirring often. Remove it from the pan

  4. Heat ½ tbsp of oil in the same pan. When the oil is hot add the spring onions, green beans, minced garlic, ginger. Stir continuously for 2-3 minutes

  5. Add the browned pork mince back to the pan and then add the chilli paste

  6. Stir for a minute before adding in the noodles. Break them up and then add the sauce. Stir for 1-2 minutes before tearing in the basil leaves

  7. Stir through the basil and serve

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Pork & Green Bean Stir Fry
Amount Per Serving
Calories 683 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 90mg30%
Sodium 1086mg47%
Potassium 641mg18%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 25g50%
Vitamin A 889IU18%
Vitamin C 17mg21%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken & Chorizo Filo Pie

This Chicken & Chorizo Filo Pie is packed full of tasty flavours and is healthier than you may think! The subtle heat from the paprika and chorizo add a lovely warmth to this delicious pie. 

Chicken & Chorizo Filo Pie

A delicious flavour combination 

Chicken and chorizo is such a great flavour combination. Chicken is a meat that calls out for flavours to be added to it. One of my most popular recipes is my Slow Cooker Chicken & Chorizo Stew so lots of other people clearly like the combination too! 

This Chicken & Chorizo Filo Pie is a based on my Chicken & Ham Hock Filo Pie. My lovely friend that makes a lot of my recipes told me she was actually substituting the ham hock for chorizo. So I decided to take that and make a new recipe. 

A tasty and healthier pie

We’d all like to eat a tasty pie lined with pasty from time to time. But all of that pastry isn’t the healthiest of meals. This Chicken & Chorizo Filo Pie is a healthier way of enjoying a delicious pie. The filo pastry is much lighter than other pastries but still offers the crispness we all look for. 

It’s not just the pastry that is healthier! The sauce is deliciously creamy but there is no cream in sight. It only takes a few minutes to make and is really simple. My one tip would be to not rush it and make sure all of the stock has been absorbed before adding more. If you don’t, the worst that will happen is your sauce may be a little lumpy but I doubt you will be able to tell in the finished dish. 

Is this Chicken & Chorizo Filo Pie spicy?

This pie is mild enough to suit most people’s tastes. Usually chorizo comes in two varieties, normal and spicy. You can choose which you would like depending on whether you would like to add a little more spice to your pie. 

The paprika in the recipe adds more of a warmth to the pie than spice. You can use regular or spiced paprika, whichever you prefer. I used a heaped teaspoon of paprika but you can easily add more or less to suit your family’s tastes. 

Can I use leftover cooked chicken?

You can definitely use leftover cooked chicken for this recipe. My Chicken & Ham Hock Filo Pie is actually based on using cooked chicken. I would add around 200g of shredded cooked chicken at the stage that you re-add the vegetables and chorizo to the sauce. It would be a great way to use leftover chicken from your Sunday roast. 

However if you do want to use fresh chicken, you can use thigh or breast. I prefer to use thighs because I think they have more flavour and stay moist during cooking. You can definitely use chicken breasts if you would prefer. 

5 from 3 votes
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Chicken & Chorizo Filo Pie

This Chicken & Chorizo Filo Pie is packed full of tasty flavours and is healthier than you may think! The subtle heat from the paprika and chorizo add a lovely warmth to this delicious pie. 

Course Main Course
Cuisine British
Keyword Chicken, Chorizo, Pie
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Servings 4
Calories 469 kcal
Author Curly

Ingredients

  • 240 g chicken thighs (2 large thighs) boneless & skinless
  • 100 g chorizo
  • 1 leek sliced
  • 1 red pepper sliced
  • 2 cloves garlic minced
  • ½ tsp sunflower oil
  • 1 ½ tbsp olive oil
  • 3 tbsp plain flour
  • 250 ml chicken stock
  • 250 ml semi-skimmed milk
  • ½ tsp sea salt
  • pinch black pepper
  • 1 tsp paprika
  • 1 tsp thyme leaves
  • 5 sheets filo pastry
  • spray oil

Instructions

  1. Remove any fat from the chicken thighs and cut them into large chunks. Set to one side

  2. Slice the red pepper, and wash the leeks and slice. Set aside

  3. Remove the casing from the chorizo, cut in half and then slice

  4. Heat a large frying pan over a medium heat and add the chorizo. Cook for 2-3 minutes stirring frequently

  5. Remove the chorizo from the pan and set aside. Add the chicken thighs into the same pan and cook for 5 minutes until brown

  6. Add the pepper, leek and garlic to the pan and cook for 5 minutes until soft. Add ½ tsp oil to help prevent it sticking to the pan

  7. Remove all of the ingredients from the pan and set aside while you make the sauce

  8. Add the olive oil to the same pan on a medium low heat. Add the flour and stir to make a paste

  9. Gradually add the chicken stock a small amount at a time making sure the chicken stock is absorbed before adding more

  10. Once all of the chicken stock has been absorbed, add the milk a little at a time. Once all of the milk has been added, leave the sauce to thicken for 2-3 minutes

  11. Preheat the oven to 170°C (fan assisted, 190°C non fan)

  12. When the sauce has thickened, add the chicken, vegetables and chorizo to the pan. Stir to make sure everything is coated

  13. Add the paprika and thyme leaves and stir through

  14. Pour the pie filling into an oven proof dish

  15. Unwrap the filo pastry and crumple each sheet on top of the pie filling making sure there aren't any gaps. Spray thoroughly with oil and bake in the oven for 25 - 30 minutes until the pastry is golden brown

Recipe Notes

I use a baking dish approximately 20x20cm and 4cm deep.

Nutritional information is given as a guide only.

Nutrition Facts
Chicken & Chorizo Filo Pie
Amount Per Serving
Calories 469 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Cholesterol 88mg29%
Sodium 886mg39%
Potassium 509mg15%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 6g7%
Protein 22g44%
Vitamin A 1696IU34%
Vitamin C 41mg50%
Calcium 98mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Cuban Pork

Tender, citrus flavoured pork; if you haven’t tried Slow Cooker Cuban Pork before you’ll want to now! With this one recipe there are so many ways to enjoy it and make the most of any leftovers. 

   

What is Slow Cooker Cuban Pork?

I hadn’t heard of Cuban Pork until I stumbled across a recipe on Pinterest years ago. As with lots of pins on Pinterest, I forgot about it until recently. I did some research and found that the common ingredients in Cuban Pork is citrus juice; usually lime and orange juice and cumin. 

I love cooking large joints of meat in the slow cooker because it helps keep them really tender. It is also an incredibly easy way to cook them because as long as you have enough liquid so it doesn’t dry out, you can really leave it alone. 

Who doesn’t love easy cooking?

Sometimes you do want to be hands on in the kitchen and make something that needs concentration. And then other times you don’t! This Slow Cooker Cuban Pork couldn’t be easier because you essentially chuck it all in the slow cooker in the morning and it’s ready by dinner time!

To make things even easier, I kept the fat and rind on the pork shoulder. It is much easier to remove from the meat once it has cooked because it will easily pull away. By leaving the fat on, it also helps keep the meat extra moist in my opinion. If when you buy you pork it doesn’t have the fat and rind on it, that obviously isn’t a problem!

After you have removed the fat, the most taxing thing you will have to do for this recipe is shred the pork. By this time the pork is so tender it is incredibly easy to shred. 

How to serve Slow Cooker Cuban Pork 

One of my favourite things about this recipe is its versatility. Cuban Pork is traditionally served with rice and black beans with some of the cooking juices drizzled over. The way I served initially was in a bread roll along with my Mexican Sweetcorn Salad. If you would like to serve it like this, I would recommend allowing the juices to drain off if you don’t want them dripping down your arm! A simple way to do this would be to heat some of the pork in a dry frying pan for a couple of minutes. 

When making this Slow Cooker Cuban Pork, my plan was to use it for multiple recipes. The quantities in this recipe would feed 6-8 people. But you really want to make sure you have some leftovers to make my Cuban Pork Sandwich and Quick Pulled Pork Pizza. Look out for these recipes coming in the next few weeks! 

5 from 3 votes
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Slow Cooker Cuban Pork

Tender, citrus flavoured pork; if you haven't tried Slow Cooker Cuban Pork before you'll want to now! With this one recipe there are so many ways to enjoy it and make the most of any leftovers. 

Course Main Course
Cuisine Cuban
Keyword Slow Cooker, Pork, Crock pot, Cuban
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 248 kcal
Author Curly

Ingredients

  • 1.4 kg pork shoulder
  • 200 ml orange juice freshly squeezed
  • 100 ml lime juice freshly squeezed
  • 6 cloves garlic peeled
  • 1 onion cut in half
  • 1 tsp ground cumin
  • ½ tbsp dried oregano
  • ½ tsp sea salt
  • pinch black pepper
  • ¼ tsp chilli flakes
  • 1 dried bay leaf
  • 1 tbsp cornflour

Instructions

  1. Remove any string from the pork and place it in the slow cooker. Add all of the ingredients apart from the cornflour to a jug and whisk them together before adding them to the slow cooker

  2. Cook on low for 7½ hours before removing the pork from the slow cooker. Remove the fat from the pork and shred using two forks

  3. Add the shredded pork back to the slow cooker. If you would like to thicken the juices, mix the cornflour in a glass with some of the juices. Add back to the slow cooker and cook for a further 30 minutes

Recipe Notes

Nutritional information is given as a guide only. 

Nutrition Facts
Slow Cooker Cuban Pork
Amount Per Serving
Calories 248 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 95mg32%
Sodium 306mg13%
Potassium 616mg18%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 29g58%
Vitamin A 100IU2%
Vitamin C 25mg30%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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