Best of luck if you are starting the #Kickstart16 challenge – if you have any queries about the recipes please do not hestiate to contact us

Monday Kickstart Filler: Smoothie 1
300ml Almond Milk
1 Small Banana
1/2 Avocado
2 tsp Chia Seeds
Pinch of Cinnamon Powder
1 Handful of Ice

Put in your Kenwood Blender and blend!



Vegan or Chicken Curry with Brown Rice Curry

(Alternative mix: Brown Rice & Quinoa)

Serves 6 people.


  • 2 cans of coconut milk
  • 1 can of chopped tomatoes
  • 1 bunch of coriander
  • 3 garlic cloves chopped
  • 1 teaspoon of turmeric
  • 1 teaspoon of tandoori powder
  • 1 teaspoon of madras powder
  • 1 teaspoon of ground coriander
  • 1 thumb of fresh ginger grated or ground (optional)
  • A little olive oil
  • 2 medium sweet potatoes (cut into chunks unpeeled but washed)
  • 1 can of chick peas (or any canned beans)
  • 1 can of puy lentil
  • ½ a cauliflower broken into florets
  • 1 medium onion
  • 1 red pepper diced
  • 1 vegetable stock cube

To Make Sauce:

  • Use a medium sized pot.
  • Place olive oil, onion, garlic, ginger and spices in the saucepan on a low heat.
  • Gently saute until onions have softened. Ensure ingredients do not stick to end of pan. Add more oil if necessary.
  • Add stock cube.
  • Add tomatoes and cook for a further 15 minutes.
  • Finally add the coconut milk and continue to cook on a low heat but don’t allow to boil.
  • Remove from heat and blend if preferred. Taste and add more spices or season if necessary.
  • Return curry base to a clean saucepan and add in peppers along with sweet potatoes.
  • Add chick peas, lentils and cauliflower florets.
  • Finally, chopped coriander.
  • Try not to allow the vegetables to overcook.

Any preferred vegetable may be added to the recipe or chicken if you wish.

You may add 3 diced chicken fillets to your curry sauce if you wish. This will need to go in before the vegetables. Ensure the chicken is fully cooked before you serve.

To Serve:

Serve on a bed of brown rice or any other rice will be fine.

Add a cup of quinoa to your rice for extra goodness and protein.

This curry may be portioned and then frozen.