Chickpea Curry

Hey Everyone, I hope your day has been well.

This curry is a very delicious and tasty recipe, filled with lots of healthy ingredients.

Ingredients

1/3 onion, diced

1/4 tsp curry powder

1 can chickpeas

1 sweet potato

1 tsp tomato puree

Splash of coconut milk

500ml veg stock

1/2 tsp brown sugar

Handful of kale

Radish, grated

Cucumber, grated

Sesame seeds

Method

  • Heat the oil in a deep pan, once hot, add the onion and cook for 5 minutes until soft and slightly browned.
  • Next, mix in the chickpeas and sweet potatoes and season with the curry powder.
  • Stir in the tomato puree, coconut milk and veg stock. Leave on a gentle simmer for 15-20 minutes.
  • Mix in the sugar and kale cooking for a further 2 minutes.
  • Prepare some salad and sprinkle with sesame seeds.
  • Serve once everything is fully cooked.

Serve with rice or chapati

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Prawn and Lentil Stuffed Pitta Bread

Hey Everyone, thanks for stopping by my blog today.

So believe it or not, this meal was actually freshly made, even though it looks very similar to a previous post (Quinoa and Lentil Salad). However this time I didn’t add any quinoa and used it as a pescatarian filling for some pitta breads.

You could easily not add the prawns and it would still be a delicious vegetarian filling idea. It was pretty simple to make (even after a days work) because many of the components don’t require that much preparation or cooking.

This recipe kind of gives me dal vibes which I believe is a type of Indian cuisine however my lentil mixture doesn’t contain as much liquid and it was more of a thick texture. This was super delicious, mildly spiced with a mixture of paprika, chilli powder, garlic powder and salt, and makes for the perfect filling.

Again, this is another recipe where I haven’t included amounts so it gives you the freedom to follow packet instructions especially with the lentils or depending on how much you want to make, also with the turmeric and chilli powder a little sprinkle goes a long way.

Ingredients
Quinoa
Red lentils
Vegetable stock
Turmeric
Chill powder
Pumpkin seeds, toasted
Kale
Spring onion, finely sliced
Desiccated coconut
Sweetcorn
Oil for frying
Prawns (sprinkle with paprika, garlic powder, salt)
x2 pitta bread

Method

1. Cook the quinoa and lentils adding the stock, turmeric and chilli powder to the pot.

2. Toast the pumpkin seeds in a dry pan, then also cook the kale for a couple of minutes in the same dry pan and set aside in a bowl. Add the spring onion and coconut to the bowl.

3. Just before the quinoa and lentils are cooked, mix in the sweetcorn. Drain off any liquid.

4. Gently fry the seasoned prawns for a few minutes then mix into the lentils and corn along with the other ingredients in the bowl.

5. Lastly, toasted the pitta for max sixty seconds, just to heat them up and stuff them with the delicious prawn and lentil filling and serve.

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One Pot Curry Pasta

Hey Everyone, I hope you’ve had a great day.

I’m sure we all love one pot meals, it’s minimal mess and saves so much time as everything all gets thrown into one pot. This was the perfect meal after a long day at work, very warming and full of good nutrients. I also love adding a pinch of brown sugar for that sweet and spicy combination.

Ingredients

Oil

Onion, diced

Green lentils, soaked over night

Chilli powder

Garlic powder

Paprika

Turmeric

Cumin

Vegetable stock

Tomato puree

Fusilli pasta

Brown sugar

Green pea’s

Method

  • Heat some oil in a pan and once hot, cook the onion for a few minutes until soft.
  • Next add the lentils and spices mixing well. Stir in the vegetables stock and tomato puree then leave on a gentle simmer for 10 minutes.
  • Finally, add the pasta, sugar and pea’s to the pot and leave on a low simmer for 5-7 minutes until everything is fully cooked.

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Healthy Eating Tips

Hi Everyone, I hope your day has been well.

I thought I’d share a few tips for healthier eating if it’s something you are trying to achieve. We are well into the New Year now and if healthy eating was a goal for you here are a few tips to keep you going. These tips are very simple and easy to follow, as I always believe that changing your diet should be fun and not a chore.

1. Make a plan, let’s say you decide to eat healthily for 1 week (1 month or 1 year) plan and prepare what your meals will be for all 7 days. This could include breakfast, lunch, dinner, snacks and drinks. One day a week before your weekly shop plan your meals so you know what to buy.

2. Have a few easy meals, things that you already enjoy eating and are easy to prepare on days when you can’t be bothered or have little time.

3. Join a group or do it with a friend or family member. There’s lots of information out there that supports the idea that if you are apart of a group or doing something with other people, you are more likely to stay on track as you have the support.

4. Don’t be too hard on yourself, if you fall off don’t worry about it, reflect briefly on what happened and keep going.

5. Remember what your goal is, this is important so make it personal and powerful so that you’ll want to stick to it.

Eating healthy should be about lifestyle not dieting for quick results. Often, when people diet short term, they may loose the weight but then it all comes piling back on and sometimes more than before. Eating meals should be fun and something you look forward to, not a punishment or

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Sweet Potato and Cauliflower Curry

Hello Everyone, I hope your day has been well.

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)

Ingredients

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

Method

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.

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