Might be surprising, but I do have a full-time job which means quick, easy recipes are always handy. Also, I go to the gym. Not that you could tell when you see me or would be important for this recipe but I just wanted to put it out there. This means I do try to eat healthy food. I try, okay?!
So I was taught by expert gym-goers that protein is ze God when it comes to ‘cutting’ or ‘building muscles’ or ‘making-yourself-believe-that-having-a-protein-filled-dinner-would-defuse-the-half-a-bag-of-Guinness-crisps-that-you-stuffed-your-face-with-after-dinner-while-watching-recorded-MasterChef-with-one-eye-and-uploading-a-‘Look how healthy I am’ Instagram-post-with-the-other-one’. Not that if it ever happened to me. And especially not last night.
The point is, eating protein supposed to be good for you especially when you manage to substitute pasta with veggies. You heard me fam, VEGGIES. I tell you something. The only thing you need to do is to hide the veggie underneath a spicy, sweet pork mincemeat ragu and your life will be happy (again).
This recipe is healthy, quick, looks good and you can prepare it ahead or take the leftovers for lunch the next day.
What you need (for 4 servings) – this looks like a long list but actually when you’ll be writing your shopping list you realise you have most of the stuff or an alternative to it at home already:
- 750g minced pork (if you don’t eat pork you can substitute this with turkey or beef easily)
- 4 tbs Gochujang sauce (Korean chilli bbq sauce which you can get at a bigger Sainsbury’s or just use any bbq sauce you like)
- 1 yellow onion
- 1 tsp of cumin
- 1 tsp of harissa spices
- 1 tsp smoked paprika
- 1/2 tsp hot chilli powder
- salt and pepper
- 1/2 bunch of coriander
- 2 tbs oil
- 1 bag of cavolo nero aka black kale
- 2 bags of courgette noodles
- 1 sweetener tablet (The secret is that you should never tell it to anyone that you use sweetener, just pretend it’s sugar so they wouldn’t notice the difference)
- 4 tbs cottage cheese – aka pure protein
First things first time yourself because you’ll be surprised how quickly you can cook this dish. Next time Jamie could take a lesson from you on how to make dinner under 15 minutes.
Have you got your timer? Then let’s start.
Heat up the oil in a bigger pan. Meanwhile, dice up your onion and chop up the coriander. When the oil is hot, toss in the onion and on medium heat and start sweating them.
And basically, your job is down. Yup. The biggest task in this recipe was the chopping. And I’m not kidding.
Once the onion is soft chuck in your mince, and on high heat try to caramelise it for 3-4 minutes and then turn it to medium-low heat for 10-15 minutes or until it’s soft and delish. Add the spices, the chopped coriander, the chilli sauce – but be gentle if you prefer mild heat and the sweetener (however if you use a different type of bbq sauce first try it because that might have enough sweetness).
And you can start the best part. Keep tasting it. Does it need more salt? Pepper? Heat? Just adjust the taste according to your palette until your happy with the outcome.
When you feel like the ragu only needs less than five minutes pop your kale and courgette noodles in the microwave – you don’t even need to put them in a bowl, you can just poke the bags with the tip of the knife. Check out the instructions on the bag, because the cooking times depend on your microwave.
When everything’s cooked get a plate, lie the kale and noodles on the bottom, sprinkle some salt over them and scoop the ragu and the cottage cheese on top (1-2tbs per person).
Ps.: Feel free to leave comments, share and like!