News Archive October 2018

Bath Mind

1 day ago

#MensHealthAwarenessMonth

A huge thank you to Luke, one of our Bath Mind Trustees for sharing with us his blog piece on lived experience this Men's Health Awareness Month.

We hope Luke's honesty and inspiring words can give a glimpse into the lives effected by mental ill-health, and highlight the stigma that surrounds it.

Read in full at: www.bathmind.org.uk/mens-mental-health-awareness-lukes-story/ ... See MoreSee Less

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Bath Mind

2 days ago

Even throughout lockdown, our Food for Thought group have been making some delicious recipes! 🥣

This week they made a warming chickpea curry with homemade curry paste! Here's the recipe:

Easy Chickpea Curry

Ingredients

2 tbsp oil
1 onion, diced
1 or 2 fresh chillis, chopped (seeds in or out dependent on preference)
1 small bulb of garlic
1 Thumb-sized piece of fresh ginger, peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato puree
Fresh coriander, chopped - to serve
2 cans of chickpeas, drained
400g chopped tomatoes
100g creamed coconut
100g spinach (You can use frozen, too)

Method
Heat some of the oil in a frying pan and fry the onions and chilli until softened.

In a food processor combine garlic, ginger, the remaining oil, coriander, cumin, garam masala, tomato puree, a pinch of salt and the onion and chilli mix. Blend to a smooth paste - you may need to add a drop of water.

Cook this paste in a medium saucepan for 2 minutes, whilst stirring.

Tip in the chickpeas and tomatoes and reduce for 5 minutes.

Add the coconut and a little water for another 5 minutes then add the spinach and cook until soft. (If using frozen spinach this may take a little longer and you may need to add a little more water).
Garnish with coriander and serve with basmati rice.

Find out more about our Food for Thought group here: www.bathmind.org.uk/what-we-do/share/food-for-thought/ ... See MoreSee Less

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