As you can see, I’m still working on my food photography but the taste never disappoints. This is similar to a few quinoa based meals I’ve cooked before but with the addition of kale and sweetcorn, added vegetables for a more nutritious meal.
I actually cook the lentils and quinoa a little longer than recommended but it makes for a really nice soft texture that is just so heart warming but still light on the stomach. There are lots of different components going on in this meal which makes it that more exciting to eat.
Ingredients Quinoa Red lentils Vegetable stock Turmeric Chill powder Pumpkin seeds, toasted Kale Spring onion, finely sliced Desiccated coconut Sweetcorn Oil for frying Prawns
Method 1. You’ll need enough liquid to cook the quinoa and lentils, at the same time add a pinch of a stock cube for flavour. Also stir in the turmeric and chill powder.
2. In a dry pan, toast the pumpkin seeds and set aside, then add the kale for a few minutes until slightly wilted.
3. Next in a bowl, add the pumpkin seeds, kale, spring onion, and desiccated coconut mixing well.
4. A few minutes before the quinoa and lentils are done add the sweetcorn to warm up slightly.
5. The quinoa and lentils should have absorbed all of the liquid, if not simply drain out any excess liquid. Combine both mixture together and serve straight away.
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 saw Ainsley Harriot make this dish on his TV show a while back and it looked so good I made sure to save the recipe, it has been changed slightly for my preferences but still was tasty. I had so much fun making this dish, so many combinations of ingredients that I wouldn’t normally put together and I just loved the way the peanut butter melted into the hot pot. The flavours were all very refreshing and it went really well with garlic pitta bread. This is a delicious warming stew perfect for family nights in and if you don’t like sweet potatoes, you could always opt for normal potato. It doesn’t look the greatest from the images but honestly the taste was phenomenal.
Best served with grains or roti.
Recipe: Sweet potato, kale and peanut stew (serves 2)
1/2 tsp oil
1/4 onion, diced
1 garlic clove, crushed
1/2 tsp ginger
1/4 tsp chilli flakes
1/3 tsp paprika
1/4 tsp turmeric
150g sweet potatoes, peeled and cut into cubes
65g chopped tomatoes
1/2 tsp tomato puree
100g black beans
30g smooth peanut butter
100ml vegetable stock
Salt to taste
Heat oil in a deep dutch pot and cook the onion for 6 minutes or until translucent.
Add the garlic, chilli, paprika and turmeric cooking for 2 minutes, with a splash of water if needed.
Next add the potatoes, tomatoes, puree, beans, peanut butter and vegetable stock mixing until combined.
Cover with a lid and leave on a gentle simmer for 20-25 minutes until everything is fully cooked, mixing every 5 minutes so it doesn’t stick at the bottom and add more water if necessary.
I’m sure I’ve shared something similar before but these kale fried dumplings taste so good, they are a twist of the classic fried dumpling with the addition of kale which provides a delicious earthy taste. This is a super simple recipe to make, it is a great side dish and perfect for dipping into curries and sauces. These dumplings aren’t normally weighed, you just get the right dough consistency to shape into round shapes and fry until golden brown. It all depends on how many you are making but a good sized handful should be enough. Although it’s a small amount, the addition of kale provides so many nutrients that help to maintain a healthy body.