This is a recipe which I have loosely borrowed (and undoubtedly modified a little from what I could remember) from a Jamie Oliver “30 minute meal” which I saw on television. I have made a few minor changes to align with the focus and distinction of The Fruit Loop. The paste is not super healthy as the paste has some rubbish in it, but this is a good, quick transition dish. Enjoy.

Ingredients for the Rogan Josh:

2 onions

2 Tbsp virgin coconut oil

1 butternut squash, quartered and then cubed (skin on)

1 small head cauliflower, chopped

1 tin chick peas (no salt if possible)

100g baby spinach, washed

4 cloves garlic, minced

1 bunch coriander, stalks and leaves (save some leaves to garnish)

1 red chili, diced

Coconut yoghurt (or use Natural Greek yoghurt if you can’t find it)

1/2 jar Pataks rogan josh paste (use about 150g of paste or thereabouts)

1 zucchini, halved and chopped

1 Tbsp lemon juice to taste

2 cups of wholegrain brown rice

Method for the rogan josh:

Prepare your rice and get it cooking. Saute the onions in 2 Tbsp coconut oil until tender and then add a splash of boiling water with the butternut squash and cauliflower pieces in on top and toss occasionally. Add the chick peas and then mix in the curry paste, coriander, chili and minced garlic. Simmer with the lid on for 30 minutes and add the zucchini at about the halfway mark. You may need to add more boiling water along the way to keep it moist.

After 30 minutes check the consistency and add the baby spinach and a squeeze of fresh lemon juice and mix well and simmer for another minute or two in order to tender the spinach. Mix it in well.

Serve with a large spoonful of natural Greek yoghurt.

Ingredients for the carrot salad:

1/3 cup of flaked almonds

3 large carrots, grated

1/4 cup of coconut oil

1 fresh red chili

1 bunch fresh coriander, chopped

1 piece ginger (2cm2)

1/2 lemon, juice and 1 tsp grated skin/ zest

Method for the carrot salad:

Grate the carrot and ginger and place in a bowl. Lightly roast the flaked almonds. Drizzle over the oil and add the almonds, chili and coriander. Drizzle the lemon juice and add about 1 tsp of lemon zest by grating the skin into the salad.


If you want to, serve the entire meal with a wholegrain pita bread. Mix 3 Tbsp of coconut oil with 2 Tbsp tumeric and paint on the pita breads with a brush. Next get a large piece of baking paper and screw it up and run it under cold water. Open it out again and place the breads in the middle, stacked on top of each other. Close it up and bake at 180 degrees (350F) for about 15 minutes. The wet paper keeps the bread soft instead of making it brittle.


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