Lunchtimes can get tedious and there are only so many times you can stomach the offerings from the canteen. You need to quite literally spice up your lunch box. Not only will a packed lunch save you much needed money but it will also mean that you’re likely to be eating healthier.
This recipe is our favourite for getting us to eat some greens as well as giving us something to look forward to in lectures.
Ingredients.
1 red onion
3 cloves garlic
300g mince (We use mixed or lamb mince but regular beef or chicken mince will work too)
400g tinned chopped tomato
3 tablespoons of curry paste (we use Patak’s mild curry paste but you can use tikka)
2 small potatoes or 1 large
250g peas
Wraps
Natural yoghurt
Method.
Chop and cook the onions till soft in the base of your pan. You pan needs to be deep and have a lid.
Crush and add the garlic to the pan along with the mince then cook until brown.
Stir in the curry paste, tomatoes, and half a can of water. Peel and chop the potatoes into rough 2cm cubes and add to the mix.
Season and cover, putting on a medium heat and stir regularly.
After 40 minutes remove the lid and allow to keep simmering for 20 minutes. By this time the sauce should be more of a coating for the mince and potatoes than a thick sauce.
Stir in peas and cook until both potatoes and peas are cooked.
Portion out into bags. Each bag should contain at least three heaped spoonfuls. If you plan to eat one now put it to one side.
Otherwise, seal the bags and label with Bombay Wrap Filling and the date you made it on. Freeze the bags for up to 3 months and heat thoroughly before putting in the wraps with natural yoghurt.