This is such a great vegetarian family friendly dish, although everyone doesn’t like sweet potatoes the flavours absorbed throughout this dish are too good not to like. It’s such a pretty dish, very colourful and it has a lovely yellow colour from the turmeric. Turmeric is an amazing spice because lll making it perfect for this time of year.
This is a one pot meal which is great, and can be served alone, with grains or bread type of foods.
Recipe: Sweet potato and cauliflower curry (serves 4)
1 tsp oil
1/2 onion, diced
2 garlic cloves, crushed
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp cumin
Pinch of chilli powder
1/2 cauliflower, cut into florets
2 sweet potatoes, diced
400ml vegetable stock
1/2 tsp tomato puree
1 tsp smooth peanut butter
Sprinkle if brown sugar
Handful of kale
Heat the oil is a pan and add the onions, cooking for 5 minutes on a low heat until soft.
Add the garlic to the pan along with the spices (paprika, turmeric, cumin and chilli). Mix in the cauliflower and potato.
Mix the stock, puree and peanut butter together then stir into the pan and leave on a gentle simmer for 15-20 minutes stirring occasionally.
Sprinkle the sugar into the pan, add the kale and leave covered for 5 minutes before serving.
I had this roasted dish for lunch a couple of weeks back and it was absolutely delicious, roasting vegetables is a great way to bring out the natural sugars and sweetness of foods caused by the caramalisation process. It is fairly balanced with the vegetable and protein and was super easy to make, I dipped my sweet potato wedges into a sweet chilli sauce and drizzled a little tahini over the cauliflower. I opted to season the ingredients with coriander, garlic salt, chilli powder and paprika but you can use whatever you like!
2 sweet potatoes, peeled and cut into wedges
1/3 cauliflower, cut into florets
Preheat the oven to gas mark 6 and place an oven tray inside to heat up.
Once the ingredients are prepared, carefully place onto the heated oven tray and spray a few times with oil and season.
Place in the oven for 45 minutes until fully cooked and soft.
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.