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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Cauliflower, Lentil and Potato Curry

Hello everyone, I hope you’re doing well!

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)

Ingredients

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*

Method

  • 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.

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