Cauliflower, cashew nut and mushroom curry (vegan)

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This is a really quick, easy and delicious dish served up with rice or quinoa, poppadoms and mango chutney. It involves very little preparation – a winner in my opinion!!

Serves 3-4 Cooking time 40-50 minutes

Ingredients:

300 g white mushrooms – quartered   2 tsp ground cumin

Medium cauliflower cut into small florets   1 tsp chilli powder

Large tin 400 g chopped tomatoes + 1/2 tin of water   1 tsp turmeric

Large tin 400 g chick peas   1 tsp garlic powder

Large cup of cashew nuts   1 tsp cayenne pepper

Method:

Put all the ingredients in to a large pan, cover and simmer (stirring occasionally) until the cauliflower is tender.

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Chick pea and lentil stew

This is a really quick dish to make and is delicious on its own or with crusty bread and a salad or baked potato.

Ingredients:

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Can of chick peas – drained

Small butternut squash peeled and cubed

Onion – finely chopped                 Olive oil

2 cups of red lentils                        1 tsp ginger

Carton of passata                            1 tsp cinnamon

2 tsp turmeric                                  500 ml vegetable stock

Method:

Fry the onions until soft. Add the spices and heat for another minute. Add all the other ingredients and simmer until the lentils are soft.

 

Spiced lentil / quinoa balls in a roasted butternut squash sauce

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Preheat oven to 180 C / Gas mark 5.    Line a baking tray with greaseproof paper

Ingredients:

For the ‘meatballs’                                              For the sauce

1 cup quinoa                                                           Medium butternut squash

1 cup green / puy lentils                                     About 400 ml vegetable stock

1 tsp ginger                                                             4 spring onions (coarsely chopped)

1 tsp turmeric                                                         10 cherry tomatoes (chopped in half

2 tsp coconut oil                                                    About 100 ml coconut milk

1 egg                                                                          Spinach (large handful)

(Chick pea flour)                                                    Coconut oil

1 tsp cumin seeds                                                  1 tsp cayenne pepper

Method:

Deseed and chop the butternut squash in to medium-sized chunks. Drizzle with coconut oil and pop in the oven for 30 mins to soften

Rinse the quinoa and lentils and put them in a pan with 3 cups of water and the cumin seeds. Bring to boil and cook until soft. Drain any excess water.

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Allow to cool. Add all the other ingredients (except chick pea flour) and mix thoroughly. If the mixture is loose add a desertspoon of chick pea flour and mix again. You may have to do this a couple of times. Take a generous desertspoon full of mixture and roll in to a ping-pong sized ball. Lay the balls on the prepared tray

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and cook in the oven for 10-15 mins.

When the butternut squash is roasted, put half in to a blender along with the vegetable stock – you want a thick sauce consistency so add the liquid a little a time until this is achieved.

Fry the spring onions until soft. Add the cayenne powder and stir for a minute. Add the tomatoes and cook for another minute. Add the butternut squash sauce

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and once heated through add the spinach and allow to wilt.Stir in the coconut milk.

Place the ‘meatballs’ in to the sauce and simmer gently.20160916_180635Prior to serving pop the remaining butternut squash chunks in to the sauce.

I served this with naan bread. Enjoy.

If the egg was replaced with tofu, this would be a vegan dish.

Corn on the cob curry 

A really simple, mild but full of flavour curry. Served on a bed of brown rice.

My daughters don’t enjoy hot and spicy food but this curry goes down very well indeed.

The blend of peanuts and yoghurt ensure a creamy sauce that coats the accompanying rice well.

Serves 4

Ingredients:

4 corn on the cob – chopped in half and then split length ways

50 g gram / chickpea flour         3 tbsp groundnut oil

1 450 g carton of Greek yogurt

250 g unsalted peanuts – ground

1 tsp turmeric

1 tsp chilli powder

500 ml water

Method:

Cook the prepared corn on the cob in boiling water for 6-8 minutes. Drain.

On high, heat the oil in a frying pan and add the flour – stirring continuously for a couple of minutes. Turn the heat down to a moderate temperature and add the ground peanuts, Stir for a coupe of minutes. Add the yoghurt, turmeric and chilli and stir till mixed thoroughly.Slowly add the 500 ml of water stirring all the time to create a thick sauce. Add the corn on the cob and simmer until all heated through.

Serve on a bed of warm rice.

Turmeric milk

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A delicious drink that is packed full of goodness and very simple to make.

Ingredients:

Mug of full fat milk

1 1/2 tsp turmeric powder

1 tsp cinnamon / piece of cinnamon stick

1 tsp ground ginger / finely chopped cm piece of fresh ginger

Pinch of black pepper

Method:

Put all the ingredients in to a saucepan and heat gently bringing to the boil. Remove from  the heat and if you have used fresh ginger and cinnamon stick – strain the liquid.

Drink and enjoy – I often have this with a piece of 85% dark chocolate.