Sweet potato chips with curry sauce

  • 1 large sweet potato
  • Bellygoodness curry Sauce (half pouch for 2 people)
  • 1 ½ tbsp. corn flour
  • Avocado oil for baking (chips will be less crispy if using olive oil)
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp smoked paprika
  • ¼ tsp cinnamon
  • Sea salt
  1. Peel potato and cut in half lengthwise. Cut as evenly as possible into 1 cm strips. Add to cold water.
  2. Mix all dry spices together except salt.
  3. Remove potato from water, rinse and pat dry.
  4. Preheat oven to 225 degrees and line a baking tray with baking parchment.
  5. In a bowl, drizzle potato chips with oil, coating evenly on all sides. Then sieve spice mixture over, ensuring that all sides are coated.
  6. Spread the potatoes out onto the heated baking tray ensuring that they do not touch one another. This will ensure that they go crispy.
  7. Bake for 30-35 mins, turning gently half way through.
  8. Heat Bellygoodness curry sauce. Remove chips from oven, season with salt and serve with curry sauce on the side, and then get dipping!

Vegetable curry with quinoa

  • Bellygoodness curry sauce
  • 50g courgette, sliced
  • 50g aubergine, in 2cm chunks
  • 200g butternut squash, cubed
  • 1 tbsp olive oil
  • 1 ½ cup quinoa
  • 5g coriander, finely chopped
  1. Add quinoa to saucepan and cook according to instructions
  2. Heat oil in a large saucepan and add vegetables, stirring to coat in oil and cook for approx. 8-10 mins until they start to soften.
  3. Remove any excess juice from vegetables and add Bellygoodness curry sauce and stir in, heating for a further 3-4 mins.
  4. Serve with chopped coriander and quinoa.

Chicken curry

  • 500gm chicken fillets, cubed
  • Oil for cooking
  • Bellygoodness curry sauce
  • 1 ½ cup brown rice
  • Coriander & black sesame seeds to serve
  1. Cook rice according to instructions or your preferred method.
  2. Heat oil in a large frying pan on low to medium heat. Add chicken stirring occasionally until cooked through completely. Remove any excess juices then add Bellygoodness curry sauce and continue to heat through for a further 3-4 minutes, stirring to combine.
  3. Serve with rice then sprinkle curry with sesame seeds and coriander before tucking in!