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)
1 tsp oil
3 slices of red onion, diced
150g dried chickpeas, soaked overnight
Pinch of salt
½ tsp cumin
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
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.
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)
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
1 tbsp tomato puree
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.
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
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
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.
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)
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
Handful cauliflower, chopped into florets
Handful of kale, shredded
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.
Today’s recipe is a great vegetarian recipe that tastes really delicious. I sometimes buy ingredients before I’ve decided what I actually want to make with it, and this was the case with this recipe. I really fancied something filling and nutritious, saw the lentils in the cupboard and started creating a recipe.
You could also add a fillet of fish or chicken pieces instead of the lentils if you don’t want a vegetarian recipe. I ended up adding a fillet of fish at the same time as the cauliflower and potato and it was cooked perfectly, really succulent with lots of flavour.
The ingredients within this curry provide the body with many nutritional benefits, cauliflower is great because it’s low in fat and has a high vitamin C content. Although the white cauliflower is most commonly eaten there is also green, purple and orange varieties each with their own flavours and nutrients. Lentils are fast becoming a favourite of mine, this time I used green lentils which are perfect for adding into curries for an extra boost of plant protein. Lentils are also a good source of B vitamins, which helps to prevent infections in the body and supports energy levels and cell health.
Recipe: Cauliflower, lentil and potato curry (serves 1-2)
1 tsp oil
1 shallot, finely diced
1 tbsp red thai curry paste
1/2 tsp turmeric
35g dried green lentils, soaked overnight
330ml vegetable stock
1/4 cauliflower, chopped
1 small potato, diced
1/2 tsp coconut cream
*serve with a small portion of rice*
Add oil to the pan and once hot add the diced shallots, cooking until soft, roughly 3-4 minutes.
After that time, mix in the red thai curry paste, turmeric and lentils.
Pour over the stock and leave to simmer on a gentle heat for 15 minutes.
Then add the cauliflower and potato, adding a little more water if necessary.
Simmer for another 15 minutes until the cauliflower and potato is cooked but still slightly tender.