Chickpea Cauliflower and Coconut Curry

Hello Everyone, thanks for stopping by my blog.

Today I have a delicious vegetable curry perfect for all the family. I’ve added a little brown sugar for sweetness, even though it isn’t traditional in a curry it really adds to the flavour. I’ve used dried chickpea’s which have been soaked overnight to aid in better digestion and also help with reducing the cooking time. Although the chickpeas were cooked for just over 25 minutes, they still had a bite to them but delicious nonetheless.

Recipe: Chickpea cauliflower and coconut curry (serves 2-3)

Ingredients

1 tsp oil

3 slices of red onion, diced

150g dried chickpeas, soaked overnight

1/3 turmeric

Pinch of salt

½ tsp cumin

1/3 coriander

400ml coconut milk

1 tsp tomato puree

100g cauliflower, chopped

100g broccoli, chopped

1 leaf kale, shredded

½ tsp brown sugar

20g cashew nuts, toasted

1/2 tsp sesame seeds

Serve with rice or flatbread

Method

  • Prepare all of the ingredients above first. Remember to soak the chickpeas overnight so that they are easier to cook and be absorbed in the stomach. Cut a few slices of onion and then dice, wash and chop the vegetables and then lightly toast the cashew nuts and set aside.
  • Heat the oil in a pan and once hot, add the onion cooking for a few minutes. Drain the chickpeas and add to the pan, season the chickpeas with cumin, salt, turmeric and coriander.
  • Stir in the coconut milk and tomato puree then cover with a lid on a medium simmer for 15 minutes.
  • Next stir in the broccoli, cauliflower, kale and sugar, leave on a gentle simmer for 7-10 minutes depending on how soft you want the vegetables to be.
  • Once everything is fully done, sprinkle on the toasted cashew nuts and sesame seeds, then serve and enjoy.

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Cauliflower, Kale and Tuna Pasta Bake

Hello everyone, Thanks for checking my blog out today.

This is a quick meal I rustled up after work. To be honest it does require a bit of effort to prepare but once its in the oven you can relax or get on with other things. I love adding as much vegetables to my meals as possible, especially pasta. As you can tell from the ingredients, I literally just added things here and then so the measurements aren’t that precise but you get the idea, as long as you have enough sauce to cover the filling, it should be fine. Also, it’s nice when you have extra food leftover for the next day’s work lunch or a portion to freeze for next weeks dinner which I’ll be doing. I even added a bit of nutritional yeast for that B12 which helps with DNA production, a healthy nervous system and the creation of red blood cells.

Recipe: Cauliflower, kale and tuna pasta bake (serves 3-4)

Ingredients

2 handfuls of Penne

Pinch of salt

Bunch of kale, sliced

Handful of pea’s

Handful of corn

2 handfuls of cauliflower, chopped

Few slices on red onion, diced

1 tin tuna

Sprinkle of nutritional yeast

50g cheese, grated

Pasta sauce

1 tbsp tomato puree

Method

  • Firstly, bring a pot of water to boil with a little salt and cook the penne according to the packet instructions.
  • In the meantime, prepare all of the vegetables and then set aside in a large bowl.
  • Preheat the oven to gas mark 6.
  • Once the penne is cooked, add to the large bowl along with the tuna, nutritional yeast, cheese, pasta sauce and tomato puree.
  • Combine everything together and place into an oven tray and cover with foil
  • Cook in the oven for 30 minutes, then take the foil off and cook for a further 10-15 minutes until everything is fully cooked and slightly golden on top.
  • Serve with salad, garlic bread or simply enjoy alone.

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Roasted Cauliflower in Homemade Flatbread

Hello everyone, I hope your day has been well.

Sometimes the food is too good you don’t even get the chance to take a good picture, I recreated this delicious roasted cauliflower wrap with a side of fries after work thinking it would be something quick to make. It did take a while however the end result was worth it. Everything was homemade and full of so much flavour. Cumin complements cauliflower so well and with the crunchy, diced onion and cucumber wrapped up in a flatbread, you can’t really go wrong. I decided to keep the sweet potato fries simple and sprinkled them with some salt and pepper. I decided to keep the skin on for added fibre but you could always roast the sweet potatoes for a healthier alternative.


Recipe: Roasted cauliflower stuffed in a homemade flatbread with fries (serves 1)

Ingredients
1 sweet potato, cut into sticks Oil for frying
Cauliflower, cut into florets Spray olive oil 1/3 tsp of garlic powder, turmeric, chilli flakes, salt and cumin
Cucumber, chopped small
Onion, diced

Method

  • Prepare the sweet potato and set aside in a bowl of water.
  • Wash and chop the cauliflower and place on an oven tray. Spray a few times with the oil then evenly sprinkle with the spices and roast in the oven for 25 minutes.
  • Whilst the cauliflower is in the oven, prepare the onion and cucumber and set aside.
  • Heat some oil a a deep and once hot, fry the potato until fully cooked and leave in the oven to stay warm.



Ingredients for the flatbread
40g plain flour
10g chickpea flour
Pinch of salt
1/4 tsp dried herbs
20-25g warm water

Method

  • Add the dry ingredients to a bowl and mix, then pour in the water and use your fingers to form a dough. Knead for a few minutes then leave to rest for 10 minutes.
  • Rub a little oil in a frying pan using kitchen paper.
  • Put the pan on a medium heat, roll out the flatbread and put in the frying pan once hot. Cook for 2 minutes on each side then take out and wrap in a kitchen towel.

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Original Spicy Cauliflower recipe here.

Seasoned cauliflower and kale

Hello everyone, I hope your day has been well.

Today’s recipe makes the perfect side dish for most meals and can even be eaten as a vegetarian curry alternative. This is also a great recipe to get your extra portions of vegetables in. Please bear with my measurements, as these days I’m cooking as I go along without weighing things out but the ingredients gives you a rough idea of how much I’ve used for one portion. I really liked this cauliflower dish because it was very flavoursome with a slight crunch. For me it’s the cumin that really makes this dish as it goes so well with cauliflower.

Recipe: Seasoned cauliflower and kale (serves 1/2)

Ingredients

1 tsp oil

2 slices red onion, diced

Pinch of salt

Pinch of chilli flakes

Sprinkle of garlic powder

Sprinkle of turmeric

1/2 tsp of cumin

1 tsp tomato puree

50ml water

Handful cauliflower, chopped into florets

Handful of kale, shredded

Method

  • Prepare all the ingredients and set aside, then heat the oil in a dutch pot.
  • Once the oil is hot add the onions and leave to cook down for a few minutes.
  • Next add the salt, garlic powder, cumin, chilli flakes and turmeric to the onions and stir.
  • Add the tomato puree, water, cauliflower and kale, mixing well and leave to simmer for 15-20 minutes.
  • Depending on how soft you want the cauliflower to be, 15 minutes may be enough.
  • Once cooked, serve as a side dish or simply enjoy alone.

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Cheesy Pasta Bake

Hey Everyone, I hope your day has been well.

These days, when I’m eating pasta, I like to incorporate much more vegetables into the recipe as sometimes pasta can be quite filling. If the pasta is a super processed variety it can leave me feeling really full or even bloated which is never comfortable. I’ve added a hearty portion of kale and broccoli which contain a great range of vitamins and minerals, such as antioxidants, protein and fibre, supporting the body. *A little tip for when you buy kale, wash it straight away and put it into the freezer so that it lasts longer.

Fusilli is quite popular in our household, I think it works well for simple pasta dishes and especially a pasta bake, the sauce and other ingredients get into the curls of the pasta and each bite is super tasty. I did have a few penne leftover so they went into the pan as well. I like the cut the broccoli fairly small and mix it in with the ingredients before it goes into the oven so it will remain firm to the bite. This was a very juicy pasta dish, I think because there was a decent amount of pasta sauce and the kale had been frozen prior to using. Anyway, it tasted amazing and is a perfect mid week meal to cook for the family.

Recipe: Cheesy pasta bake (serves 4)

Ingredients

3 portions of fusilli pasta

Pinch of salt

Sprinkle of turmeric

2 handfuls kale

5 large florets of broccoli, chopped

1/2 carrot, grated

1 spring onion, finely sliced

1 tuna tin

1 jar pasta sauce

100g cheddar cheese, grated

Method

  • Preheat the oven to gas mark 6 and get an oven dish ready.
  • Put a pan of water to boil with a pinch of salt and a sprinkle of turmeric, add the pasta and cook according to the packet or a little less because it is going into the oven.
  • In the meantime, wash and prepare the vegetables then place into a large bowl along with tuna and 1/3 of the cheese.
  • Once the pasta is cooked, mix into the large bowl adding most of the sauce depending on how it looks.
  • Evenly place the pasta mix into an oven dish and sprinkle over the remaining cheese, cover with foil and bake in the oven for 30 minutes before removing the foil and cooking for a further 15 minutes.
  • Enjoy!

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