Gluten Free lunches are hard to do quickly without resulting to buying very expensive convenience products like gluten free bread and rolls. Salads are a great option but sometimes i feel like having something a bit more substantial which doesn’t mean you have to skimp on nutrients or taste.
The theory of making something that can last the entire week is a bold one, as over the weekend i made this Banana Bread to do just that but has already half been eaten. When you make something so tasty sometimes it’s impossible to resist that second helping. I’m hoping this is different with a takeaway lunch though, where you are stuck with one Tupperware box helping.
This Veggie-Kedge(ree), veggie in the sense that it can be full of any vegetables you please, is quick to cook at the start of the week and can be kept in the fridge and topped up with different things for a nice lunch alternative. I’ve also made this with quinoa which i would highly recommend as the nuttiness really works with the curry flavours.
You can use any veg you like so feel free to swap things around.
You can also add a couple of boiled eggs.
Makes around 4 lunches
Tablespoon of Oil
1 Red or White onion cut into cubes
2 Cloves of Garlic chopped
1 Tablespoon of Mild-Medium Curry Powder
1 Teaspoon of Chilli flakes or half a fresh chilli
1 Courgette cut into cubes
1 Red Pepper cut into cubes
1 Big tomato cut into cubes
1 large cup of Rice or Quinoa
2 Bay leafs
4 fillets of Smoked Mackerel or fish
Juice of 1 Lemon
Salt and pepper
Handful of fresh Coriander and extra to serve (optional)
1. In a deep, non stick saucepan, fry the Onion and garlic in a tablespoon of oil on a medium heat until they start to sweat.
2. Add in the chilli, courgette, red pepper and tomato and sprinkle over the Curry powder. Give this a good mix and bring the heat down and cook for around 5 minutes. Boil a kettle for the rice/quinoa.
3. Add a cup of rice or quinoa to the pan and give the grain a good mix into the vegetables. Pop in the two bay leafs and add two cups of water to the pan. Cover with a lid on a low heat for 20-25 minutes until the water has almost all absorbed.
4. Whilst the rice/Quinoa is cooking, chop up your mackerel into chunk size pieces in a bowl and marinade in the juice of 1 lemon, salt and pepper,a tiny bit of oil and some extra coriander (optional).
5. When your rice/Quinoa is reaching the 20-25 min mark, add the mackerel to the pan and mix well. Pop on the lid again for an extra 2 mins and take off the heat to steam with the lid on for a further 5 mins. This will allow the rice to get fluffy and absorb all the flavours.
6. Chop up some extra coriander, season with salt and pepper and serve.
To save for week lunches: As soon as you have cooked this allow to cool and immediately transfer to a big bowl into the fridge and wrap tightly with two layers of cling film. Keep chilled.