Paneer, Potato and Pea Curry 

 Paneer, Potato and Pea Curry 

Paneer, Potato and Pea Curry or Aloo Mutter Paneer is a delicious and mouth watering recipe that is healthy, quick and simple to make – so perfect for a midweek meal. 

Psst..This recipe includes instructions on how to make your own paneer.

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Paneer, Potato and Pea Curry

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New York Times ‘The Stew’ by Alison Roman

New York Times ‘The Stew’ by Alison Roman

I finally made the New York Times ‘The Stew’ by Alison Roman and here are my thoughts.

When a recipe goes viral and it is still popular several months later, I get terrible FOMO. So I was always going to try this recipe.

New York Times 'The Stew' by Alison Roman

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Indian Spiced Yoghurt Whole Roast Cauliflower

Indian Spiced Yoghurt Whole Roast Cauliflower

Indian Spiced Yoghurt Whole Roast Cauliflower -A show stopping vegetarian recipe. Blanched Cauliflower, slow roasted in an indian spicy yoghurt marinade. 

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Indian Spiced Yoghurt Whole Roast Cauliflower

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Vegan Chickpea, Potato and Coconut Curry

Vegan Chickpea, Potato and Coconut Curry

Vegan Chickpea, Potato and Coconut Curry – A silky, rich, creamy vegan chickpea curry with potato and coconut milk. 

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I’ve been racking my brain to try and understand why I would put thyme on top of this as a garnish..And I don’t know either. Why girl why? Anyway, rest assured there is no thyme in this recipe and I will retake the photo when i have some time. Ha..get it.

AAAAAH FRIENDS. I have had such a meh week. Meh meaning bad. Since December last year I have been dealing with fraudulent clowns attempting to use my debit card for transactions and so I have been through over a month of chopping up my card, re ordering it and repeating that cycle over and over again. It’s all sorted now and I hope I will receive my final card next week but it is such a faff.

Basically it began with a purchase on Amazon. Who knew that there are dodgy sellers on Amazon? Luckily things are pretty secure with Amazon and I got all my money back eventually. Then in January I went through a similar experience with a company that isn’t on Amazon. Luckily, I wasn’t hit badly. Some people lost 4k. 

Also, I suspect my Instagram got hacked because there were some strange goings on there too. I contacted Instagram and will probably have to wait till the end of time to hear back from them. Whoopee. To be frank, I wish I could get off social media altogether. I don’t know if I am about the vanity metric life.

So I’ve been a little..erm unfocussed this week. To the point where I have barely walked, which always makes me feel even worse. This weekend I am going to give myself a big hug, loads of time and some tlc before I go into next week. I will just pretend New Year is starting on Monday.

I have had alot of good things happen too. Some realisations. Some blessings. Like for example, a company that I love sending me the most amazing new kitchen gadget that I cannot wait to write about, People reaching out to me to do food photography for them (although one did put in a counter offer of less then half my original quote..why do people think things like that are ok?) and A realisation that I have grown so much as a person in the past year. That really is worth celebrating.

As ever if you do make the recipe, feel free to message me/tag me in the remake. 

Vegan Chickpea, Potato and Coconut Curry

Vegan Chickpea, Potato and Coconut Curry - A silky, rich, creamy vegan chickpea curry with potato and coconut milk. 

Course Lunch
Cuisine Indian
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

  • 2 400g Chickpea Tins drained
  • 7 - 8 New Potatoes skin off, diced
  • 4 cloves Garlic peeled
  • 1 inch Ginger
  • 1 Green Chilli
  • 2 tbsp Oil
  • 1 large Onion diced
  • 400 g Passata or Plum Tomatoes blend
  • 2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli Flakes
  • 1 tbsp Madras Curry Powder
  • 1 tsp Salt Adjust to taste
  • 400 g Coconut Milk
  • 1/2 Lime Juice only

Instructions

  1. Set a pan of water to boil over high heat and add the drained chickpeas and potatoes. Boil on high for 10 minutes, then drain and set aside.

  2. In the meantime, add the garlic, ginger and green chilli to a blender with a splash of water. Blend until combined.

  3. Heat the oil in a large pot over medium heat, then stir in the onions. Cook until dark golden brown. This will take around 10 minutes.

  4. Add the garlic, ginger and green chilli paste and cook for 1 minute until fragrant.

  5. Pour in the Plum Tomatoes and add the cumin powder, coriander powder, red chilli flakes and madras curry powder (if using) and salt to the pan.

  6. Turn the heat down to low and allow to simmer for 15 - 20 minutes. Check every few minutes and add a splash of water if it is sticking.

  7. Stir in the coconut milk and cook for a further 5 - 7 minutes.

  8. Squeeze in the lime juice and serve hot with rice or roti/naan.

Oats with Blackberry and Cardamom Compote

Oats with Blackberry and Cardamom Compote

Oats with Blackberry and Cardamom Compote – I first made this recipe for a job that I did with Holland and Barrett, but I have continued to make it because I really like it. The tanginess of the blackberries and the sweetness of the honey with the warmth and gentle herby citrusy hit of cardamom is perfect on top of a bowl of hot steaming porridge.

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Oats with Blackberry and Cardamom Compote

Any time I put up a recipe like this, I wonder if it is really necessary. I mean it’s practically a non recipe and I don’t want people thinking that I am taking the … I’m really not. I just love oats/porridge as I may have mentioned several times. To me it is just comfort in a bowl. I am aware that it can be really slimy and unappealing to some. I think its all about technique. Not that I have any secrets. I do what everyone else does unless you use water in your recipe. I don’t do that. 

Gosh..I’m not making any sense. Basically what I am trying to say is that I think oats is one of those ingredients that you can make badly when you can’t be asked. I have made so many bowls of awful porridge because I just kinda banged everything into a pot and got all my measurements wrong. I do still put everything into a pot I  but I always add another layer of flavour because ike quinoa, porridge takes on flavour really well.

The reason I am sharing this recipe now is that I was absolutely freezing on my walk today. Coldest day of the year.. (HA I know..so funny). Ok coldest day since the colder months began late last year.

Anyway..I really think I should get on with sharing this recipe and spare you the horror of reading through my post today. I don’t even know if I am making sense. Clearly I need some sleep and seem to be ping ponging my way through thIs post.

Lets move on shall we? Not that this will make any sense but I found my memory card today. I lost it last week. I remember it being in my hand and then thinking ‘I won’t put it in my laptop bag or it will get lost’. What I should have done is put it into my camera but I couldn’t be asked to go and get it. I happened to be stood near the bed at the time. I was packing to go to my mums for a couple of days.

I have spent every day since then looking for it. On the bed, in the bed, under the bed, around the bed, in the laptop bag and its millions of pockets, in the drawers, on the drawers, around the drawers, under the drawers, In the camera bag and its pockets, in the camera.. basically everywhere. I didn’t want to get a new one because I knew it was THERE SOMEWHERE FGS. I mean, I had  just had it in my hand. Where could it be?!

Anyway I finally admitted defeat and sat on my bed, opened my laptop and began ordering a new one from Amazon. It was then that I heard my husband yell ‘here it is’. He held it up like a blummin trophy. Of course he would find it. He found it in my laptop bag. Turns out I had put it there to keep it safe. I had turned that bag upside down you know. 

Oats with Blackberry and Cardamom Compote

Oats with Blackberry and Cardamom Compote - I first made this recipe for a job that I did with Holland and Barrett, but I have continued to make it because I really like it. The tanginess of the blackberries and the sweetness of the honey with the warmth and gentle herby citrusy hit of cardamom is perfect on top of a bowl of hot steaming porridge.

Course Breakfast
Cuisine british, Indian
Cook Time 8 minutes
Total Time 8 minutes
Servings 2

Ingredients

Oats

  • 100 g Oats
  • 250 ml Milk of choice
  • Pinch Salt
  • 1/2 tsp Vanilla

Compote

  • 100 g Blackberries
  • 2 Cardamom Pods Seeds removed and lightly crushed
  • 2 tsp Honey

Instructions

  1. Combine the oats, milk, vanilla and salt to a pan and heat over high heat for 5 - 8 minutes or until thickened and cooked. 

  2. Combine the Blackberries, cardamom and honey in a small pot and simmer gently for 5 - 8 minutes until reduced and thickened.

  3. Divide the oats between bowls and top with the compote, granola and dark chocolate. Pistachios work really well too!

 

Another oat recipe.