Saturday Kitchen

Saturday Kitchen

It was brought to my attention that I had missed sharing with you a recipe that one of my clients told me about…

She had been for an Indian meal and ordered a cheese naan… The naan came in in it was not cheddar, not mozzarella and not paneer…

In her naan there were cheese slices… that is right, sweaty, plastic, synthetic cheese…

I am not sure that it comes recommended by myself, my client or even the world health organisation… so instead, this is my delicious go to when I can’t be bothered making anything.

Caribbean Pina Colada Curry 

Seasoning (make this up first and keep in an air tight container for future curries)

2 tablespoons salt (I use pink salt always)

2 tablespoons all spice

1 tablespoon dried thyme (I use braggs sea kelp seasoning)

4 teaspoons black pepper

2 teaspoons cayenne

1 teaspoon cinnamon

1 teaspoon nutmeg

Mix all these together for a supply of seasoning.


1 onion chopped

2 peppers (red & yellow or orange)

1 teaspoon arrow root

1 can pineapple (in juice)

2 cloves garlic (crushed)

2 teaspoons of seasoning (above)

¼ teaspoon vanilla essence

1 can coconut milk

2 cups of chickpeas (or beans of choice)


Fry off the onions, add the garlic, let that cook until soft then add everything else including the pineapple juice. Simmer for around 30 mins and serve with rice and squeeze half a lime over the top. I also like to add fresh coriander.  Alternatively chuck it all in a slow cooker and let cook for around 6 hours.


This recipe could also be used with chicken, but I don’t know how to cook chicken other than in a slow cooker, so I would make the same recipe without the chickpeas / beans chuck it all in a slow cooker and allow it to cook for around 6/7 hours.


Please don’t eat a plastic cheese naan… send it back!


Have an awesome weekend



PS The Warrior Woman Project doesn’t teach you how to cook but it does teach you how to eat for your own happiness… Cake, chocolate and wine allowed (in the right circumstances)





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