Monday, 23 January 2017

Creamy coconut curry with Jerusalem artichokes

Curry is my go-to recipe if: 
  • it's freezing outside ()
  • I have 545121545 veggies needing used ()
  • I'm strapped for time ()
Once you have all of the spices you need in your cupboard, it's really hard to mess up a curry - yay! Stress-free cooking FTW.

I decided to try using Coyo Coconut Yoghurt in this curry in place of the usual tin of coconut milk - I wanted to see if it would turn out creamier - and it did! I also tried Jerusalem artichokes for the first time, they were delicious 😍 

  • 1 tbsp coconut oil
  • 1 large onion, finely chopped
  • 5 Jerusalem artichokes, cubed
  • 3 cloves garlic, grated
  • 1 inch ginger, grated
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp turmeric 
  • 500ml vegetable stock (use more if required)
  • 250g tub of Coyo
  • 3 lime leaves
  • 1 tsp kelp powder (optional, this is a substitute for fish sauce) 
  • 1 tsp soy sauce/tamari
  • 2 peppers, cut into strips
  • 1 head of broccoli, cut into florets
  • ½ lemon, juice of
  • Chopped coriander/spring onions, for serving

Add coconut oil to a large saucepan and turn cooker to medium-high heat. Add onion and Jerusalem artichokes and fry until beginning to soften (about 7/8 minutes). Next add grated garlic and ginger and stir well, let this fry for around a minute. Add all spices and let this fry for a further minute. Next stir in vegetable stock and Coyo and add lime leaves, kelp powder and soy sauce/tamari. Reduce heat to medium-low and leave this to simmer for around 30 minutes - this will allow the flavours of the spices/lime leaves to come through and the sauce will thicken up a little. 

After 30 minutes has passed, add pepper strips to the pan and stir. Cover and let this simmer for 10 minutes. Whilst the peppers are cooking, steam broccoli florets (I prefer to cook them this way, it retains the nice green colour better!). Once ready - stir into curry along with lemon juice. Remove pan from heat.

Served with boiled rice and chopped coriander/spring onions. 


Saturday, 14 January 2017

Spicy falafel with guacamol-pea

FALAFEL! why for you so gooooood?!

Falafel is one of those recipes you can chuck anything into and it'll still end up tasting incredible. I had a few bunches of herbs in the fridge that needed used so these went in along with some spicy harissa and ras-el-hanout (left over from my Moroccan soup - check out the recipe here).

On the side we have some guacamole inspired pea-coriander amazyness! This dip was super easy to make and a great use for those frozen peas that have gone to die in the back of your freezer :) 

***Note: When these falafel come off the pan they will be quite soft, sit them aside for a while to cool down and they will firm up.   

Ingredients - Guacamol-pea
  • 300g frozen peas, prepared per pack instructions and blanched in very cold water
  • 10 sprigs coriander
  • 1 clove garlic
  • 2 tbsp tahini
  • 1 spring onion
  • 1 lemon, juice of
  • Pinch of chilli flakes
  • Salt and pepper, to taste
Ingredients - Spicy falafel
  • 1 400g chickpeas
  • ½ small bunch parsley
  • ½ small bunch coriander
  • 1 tbsp harissa
  • 1 tsp ras-el-hanout
  • 1 lemon, zest of
  • ½ lemon, juice of
  • 1 heaped tbsp plain flour 
  • 1tbsp coconut oil

Begin by making the guacamol-pea - chuck all ingredients into a blender and process until smooth. Pour into a bowl and place in the fridge to chill. Now add the coconut oil to a frying pan over high heat. Whilst this is heating, add all remaining ingredients to your food processor and pulse until mixture is somewhere between smooth and chunky - we don't want it to turn into hummus! Wet your hands and form the mixture into small patties - about 1cm thickness, you should get about 10. Place into hot pan and fry for a few minutes on each side, until crisp and golden. 

Serve with guacamol-pea, salad and flatbread ♥



Wednesday, 11 January 2017

Moroccan chickpea soup with wholewheat cous cous

New Year's Resolution Number 1: Start blogging again.

I've been kinda lazy with my Gentle Lentil posts lately - work was super busy so the last thing on my mind in the evenings was blogging, instead I've been getting sucked into 12458621 series marathons (HELLO OITNB, Homeland etc.). I've been lazy with my meals too - beige-y carbs ahoy - but all of that is about to change, I want to start eating fun, colourful food again!

I've been meaning to post this soup for months, I've made it a few times now and it's really delicious - it's also filling enough to have for a main meal. You might find it difficult to track down ras-el-hanout and harissa, I ended up finding mine in a local healthfood shop and Marks & Spencer - either way, these two ingredients are essential!

This recipe serves four.

Hope you enjoy ♥
  • 1 large onion, finely chopped
  • 2 carrots, diced into small cubes
  • 5 cloves of garlic, grated
  • 1 inch of ginger, grated 
  • 3 tsp olive oil
  • 2 tbsp ras-el-hanout
  • 2 tbsp harrisa paste
  • 1 tin chopped tomatoes
  • 1 tin chickpeas
  • 80g wholewheat cous cous
  • 800ml vegetable stock
  • ½ a lemon, juiced
  • Chopped coriander, for serving 

Heat 2 tsps of olive oil in a large saucepan, add chopped onion and carrot. Fry this over a medium heat for 5-10 minutes, until softened. Add garlic and ginger and fry for a further minute. Add ras-el-hanout and harissa and stir well - fry for a minute. Finally, stir in the tinned tomatoes, chickpeas and about 700ml of the vegetable stock - we just need to reserve enough to prepare the cous cous with. Turn the heat down to medium-low and simmer for around 20 minutes. 

Whilst the soup is simmering we will prepare the cous cous. Pour dry cous cous into a bowl with 1tsp olive oil. Add 100ml of hot vegetable stock and cover. Allow this to soak for 20minutes and when ready, uncover and fluff with a fork.

After 20 minutes, remove soup from heat and squeeze in the juice of half a lemon. Ladle the soup into bowls and add a large spoonful of cous cous to each. Serve with a good sprinkling of chopped coriander. Enjoy!
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