This recipe is great and can be eaten alone, with a side of rice or even homemade bread that can be dipped into the sauce. It is very nourishing and hearty but still great for this time of the year when the weather is cool and you fancy something hot. It’s nice and easy to prepare with minimal preparation. I’m cooking with a great range of vegetables; broccoli, garden peas, sweet potatoes and lentils but you could easily substitute them with your favourite vegetables. I always enjoy cooking with sweet potatoes because they offer such a delicious flavour that really compliments the curry paste used in this recipe. Sweet potatoes are also a great source of fibre which aid in the healthy digestive system, not only that, but cooking sweet potatoes is known to increase their vitamin C content.
Recipe: Sweet potato and lentil curry (serves 1)
1/2 tsp oil
1/3 small onion, finely diced
1/2 tbsp curry paste
Pinch of turmeric
30g lentils, soaked overnight in water
1 sweet potato, peeled and cut into cubes
Handful of broccoli florets
50g garden peas
Heat the oil in a pan, once hot, add the onion and cook for a few minutes until soft.
Next, mix in the curry paste, turmeric, lentils and stock. Cook for 10 minutes on a low simmer.
After that, add the sweet potato and broccoli.
Cook for a further 5 minutes before adding the garden peas. Give it a final stir and leave on a low heat for a further 5 minutes and serve.
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.
I’m a real believer of health is wealth, because it’s so important that we look after ourselves, make time for the things we enjoy and ensure that we are in good health. The main factors we’d think of first are diet, lifestyle, work, relationships, friends and family but it’s also about taking time to be present and enjoy being in the moment. Make sure that you surround yourself with good people, you look forward to your job and you prioritise eating a range of healthy foods that you enjoy 🙂
If you’ve got any aches, pains or simply haven’t been feeling well for a while, book in with your Doctor or see a specialist who might be able to help. I know it may be easier said than done, it’s one thing saying something and another thing to actually go and do it but when it comes to your health, it’s so important to put yourself first.
Something as simple as being mindful can make such a big difference to our lives. When life gets hectic, take a moment to be mindful.
Try this exercise:
Sit alone and set a 5 minute timer
Take 3 deep breaths inhaling and exhaling fully.
Focusing on your breath,
When you loose concentration, bring yourself back to the present moment. Notice how your body feels, the air around you, your stomach moving in and out.
Just a little reminder to take care of yourself ❤️
The recipe I’m sharing today is one that I’ve had written down for a few years and I finally decided to make it. It’s very green and has such spring vibes about it which I love. Its a great meal idea for those warmer afternoons/evenings when your feeling hungry but don’t want too much too eat. Its super healthy from the kale and peas and the blitzed walnuts provide a creamy flavour.
Walnuts contain the good fats and are a valuable source of omega-3, especially for vegetarians and vegans. Garden peas are a great source of iron which helps to transport oxygen around the body and produce red blood cells. There are so many varieties of kale, here I’ve used curly kale which is most common in supermarkets. Kale is a fantastic source of vitamin C, this is another powerful antioxidants that aids vital functions of the bodies cell’s. Overall, a very nice mixture of vitamins and minerals.
I wasn’t a complete fan of the taste as once its blended the flavour can become much more stronger however it’s something I could get used to. This is a vegan recipe however, you could sprinkle some cheese over the top for more flavour.
Recipe: Vegan kale and walnut pesto pasta (serves 2)
1/4 bag of kale
100g garden peas
200g dried fusilli
1 garlic clove
Sprinkle of salt
1 tbsp lemon juice
Put a small pot of water to boil, add the kale and peas cooking for 3-4 minutes. Scoop out the veg draining off any excess water through a colander and reuse the water for the pasta.
Cook the pasta according to the packets instructions and set aside once cooked. Saving 1/3 of the liquid
In a blender, add the kale, peas, walnuts, garlic, oil and enough liquid so that it blends to a smooth yet creamy consistency.
Tip the pesto mixture back into the pot and heat through for at least 5 minutes before adding the pasta. Stir everything together.
Serve the pasta between two plates and drizzle a little lemon juice over the top.
This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.
Recipe: Sweet potato and lentil empanadas (makes 6)