Colourful Stir Fried Quinoa

Colourful Stir Fried Quinoa

I always remind myself that foods that are bright are also usually nourishing too and that is definitely the case with this colourful stir fried quinoa. Here is another non boring way to enjoy quinoa. Feel free to add any veggies you like. The more colourful the better.

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Cumin Cauliflower Rice and Creamy Aubergine

Cumin Cauliflower Rice and Creamy Aubergine

Cumin Cauliflower Rice and Creamy Aubergine – More veggie goodness in the way of my favourite vegetable in a creamy sauce and a lighter alternative to jeera rice.  Vegan, Pegan, Vegetarian , Gluten Free, Paleo and Keto Friendly.

About the Pegan Diet.Cumin Cauliflower Rice and Creamy Aubergine

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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.