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!

Tortilla chips with Nomato dip

  • Bellygoodness nomato sauce (half pouch for dipping!)
  • Large bag corn tortilla chips
  1. Open pack of tortilla chips and dip into nomato sauce.
  2. Serve dip either hot or cold!! Easy, right?!

Vegan mac n cheese

  • Bellygoodness white sauce
  • Vegan cheese
  • ¼ tsp mustard powder
  • Gluten free macaroni enough for 2 servings
  1. Cook macaroni in a saucepan according to instructions.
  2. Heat 1 cup of white sauce in a saucepan adding one cup of vegan cheese. Stir constantly until cheese has melted. (Double amount if cooking for four.)
  3. Add ½ tsp mustard powder if required for taste.
  4. Once cooked, drain pasta thoroughly and rinse with cold water. Add to the cheese sauce, stirring gently to combine.
  5. Transfer to an ovenproof dish, top with grated vegan cheese and bake at 200 degrees for 12-15 minutes until golden and cheese has melted.

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.

Nomato and goats cheese bruschetta

  • Bellygoodness nomato sauce
  • Sourdough bread 4-8 slices according to size
  • Goats cheese, crumbled
  • A few basil leaves, finely chopped
  1. Toast your sourdough bread.
  2. Spread with nomato sauce on each slice, sprinkle with crumbled goats cheese and finely chopped basil.
  3. Enjoy! That was easy wasn’t it!

Cucumber raita

  • 150g Bellygoodness white sauce
  • 4cm slice cucumber, finely diced
  • 12 mint leaves, finely chopped
  • 1dsp lemon juice
  1. Stir white sauce and lemon juice together until smooth then add cucumber and mint and combine all ingredients together, that’s it!
  2. Works perfectly served with our Bellygoodness curry.