Canned food doesn’t always get the finest rap, but it can essentially be made use of to make some of the most inexpensive, healthiest and tastiest meals.
Coles Ambassador Courtney Roulston dropped into Brekky Central to present Nat and Kochie how to make two foods utilizing tinned merchandise you may possibly now have in your pantry.
Enjoy the demonstration earlier mentioned and hold looking at for the recipes
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“To get as a result of this time period where by the cost of living is substantial, canned vegetables are terrific. They are easy, they are healthy, they are full of protein,” Rolstein discussed.
“Canned foodstuff these types of as lentils and chickpeas in particular supply a “great way of bulking out your meals” and continue to generating comfort staples this kind of as bolognese “but with out the price at the checkout,” she claimed.
Prep Time: 10 minutes
Prepare dinner Time: 40 minutes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 2 carrots, grated
- 1 teaspoon dried oregano
- ¼ cup tomato paste
- 1 x 400g can crushed tomatoes
- 2 dried bay leaves
- 1 cup (250ml) hen or vegetable stock
- 1 x 400g can lentils, drained
- 1 x 500g pack spaghetti to serve
- Parmesan cheese to provide
- ¼ bunch Basil or parsley to garnish
- Warmth the oil in a massive frying pan over a medium warmth. Include the onion and garlic and cook dinner for 2-3 minutes, or until eventually softened.
- Include in the carrots, dried oregano and tomato paste and cook for 2 minutes to prepare dinner out the tomato paste.
- Pour in the tinned tomatoes, bay leaves, hen inventory and lentils alongside with a pinch of salt and pepper. Simmer for 10-12 minutes, or until the lentils are starting to split and the sauce has decreased and become prosperous.
- Prepare dinner the pasta for 10-12 minutes an drain, reserving a tiny of the pasta h2o. Toss the pasta by means of the Bolognese sauce, introducing a very little of the reserved pasta drinking water to loosen. Provide with Parmesan grated more than the major and scatter with basil leaves.
Tomato and Chickpea Curry
Prep Time: 10 minutes
Cook dinner Time: 45 minutes
- 2 tablespoons oil
- 1 big brown onion, sliced
- 2 cloves garlic, crushed
- 1 tablespoon ginger, grated
- 1 very long crimson chilli, finely chopped (optional)
- 1 teaspoon just about every ground cumin, coriander, turmeric, garam masala
- 1 x 400g can tomatoes
- 1 x 400g can chickpeas, drained
- 1 x 400g can coconut milk
- 2 large tomatoes, quartered
- 1 tablespoon lemon juice
- ¼ bunch contemporary coriander to serve
- *Steamed rice to provide
- Warmth the oil in a big frying pan around a medium warmth. Prepare dinner the onions for 4-5 minutes, or right up until starting to turn golden.
- Increase in the garlic, ginger and chili and prepare dinner for 1 minute, or till fragrant. Blend in the dry spices and keep on to cook dinner for 1-2 minutes to launch their oils.
- Pour in the tinned tomatoes and chickpeas then convey up to a simmer. Cook dinner for 5-6 minutes then include in the coconut milk and year with a pinch of salt. Simmer for a even more 8 minutes or until eventually the sauce has thickened a little bit.
- Last of all include in the quartered tomatoes and warm by means of.
- Take away from the warmth and squeeze in the lemon juice. Serve the curry with steamed rice and garnish with coriander sprigs.