Aubergine and chickpeas curry

A perfect recipe you can make with pantry staples like chickpeas, tomatos and some spices. Aubergines never go wrong with chickpeas, lentils or fresh (frozen peas).

Ingredients

  • 1 aubergine, sliced into 2cm cubes
  • 1 tin of chickpeas
  • 1 tin of tomatoes
  • 1 tbsp of chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1tsp cumin powder
  • 1 tsp Gram masala.
  • Pinch of salt
  • 1 onion finely sliced
  • 6 garlic cloves diced
  • 1 handful of fresh coriander
  • 1/4cup sesmic seeds
  • 1/2 cup of tahini-based dressing
  • Naan, pita bread(optional) for serving

How to make it:

  • Frist, roast the aubergine and cherry tomatoes; drizzle with olive oil, a pinch of salt and peppers and place in the oven. It will take 15-20 minutes but keep an eye as oven will vary.
  • In a large pan, add the onions in olive oil and cook for 5 minutes until the onion becomes soft now add garlic and give them a good mix.
  • Now add all spices, add chickpeas and a half tin of tomatoes and leave to simmer for 10 minutes gently.
  • When the sauce becomes thick, add roasted aubergine and cherry tomatoes and give a good stir and cook on low flame for about 5 minutes.
  • Now add fresh coriander. I like to drizzle over some tahini based dressing. You can make this dressing at home by simply adding some water and lemon juice.
  • serve this curry with naan or rice.
  • Enjoy.

Processing…
Success! You're on the list.

MEDITERRANEAN BEAN SALAD

February is a national heart awareness month. There is remarkable and robust evidence to support the benefit of a mediterranean diet in cardiovascular disease. This diet is low in saturated fat, high in fibre, grains, fish, nuts and plant -based protein.

This Mediterranean bean salad is rich in fibre, low in fat, packed with protein as beans are a good source of protein, B vitamins, copper, zinc, antioxidants and iron.This salad is perfect for quick lunch, can also serve as a side sish.

Ingredients

  • 2 Can chickpeas
  • 1 Can Red Kidney Beans
  • 1/2 Red Onion
  • 1 Tomato large
  • 1 cucumber
  • 1 Bell pepper
  • 1/2 cup fresh mint
  • 1/2 cup fresh coriander/parsley
  • 1 tsp paprika powder
  • 3 tsp lemon juice
  • 1/4 cup olive oil
  • 1 tsp black peppers
  • pinch of salt
  • Feta cheese optional

instructions

  • First marinate chickpeas and red kidney beans with lemon juice, paprika powder, salt, black pepper and olive oil mix well and set aside for 5 minutes.
  • Now cut all vegetables into small cubes, finely chopped mint and coriander. In a large bowl add all vegetables, chickpeas, red kidney beans and tgive it a good stir to ensure every thing is well combined.
  • Now crumble feta cheese and sprinkle it over the salad (optional) and enjoy

Ratatouille with Red kidney beans

Ratatouille is a traditional french dish, but I think with little variations, it exists in many countries under different names.Ratatouille is a fantastic way to cook seasonal vegetable and to help everyone to reach their five a day target. Ratatouille usually served as side dish, but you can be served as main dish along with rice or crusted bread.

Ingredients
  • 2 courgettes/zucchini
  • 1 large aubergine
  • 2 Red/ yellow capsicum
  • 1 can red kidney beans
  • 2 medium sized onion
  • 1 tomato can
  • 3-4 garlic cloves minced or grated
  • 1 tsp mixed italian herbs
  • 4 spring thyme fresh
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 cup olive oil

Instructions for making

  • First diced the egg plant, zucchni with intact skin and bell peppers into 1 inch cubes. Peel the onions and finely chopped them.
  • Take a large heavy casserol pan, add olive oil, finely chopped onions and saute for 5-10 minutes. Now add garlic, bell peppers, zucchini, aubergine. Cook for about 3-5 minutes and then add tomatoes and all spices, bay leaf, thyme and red kidney beans.
  • Bring to boil, reduce the heat to simmer, cover with a lid and cook on low flame for about 25-30 minutes.
  • Serve with crusted bread or rice.

BEANS CHILLI WITH SMOKEY SWEET POTATOES

Vegan, gluten-free, super easy to make and full of flavour and warmth. For adding more flavour, I roasted sweet potatoes first and then add to the pot.

What you need for this amazing recipe:

  • 2 medium-sized Sweet potatoes peeled and chopped into small cubes
  • 1×400 g can of Black beans
  • 1 ×400g can of Red kidney beans
  • 1 medium-sized onion,
  • finely chopped 3- 4 garlic cloves minced or grated
  • 2×400g tomatoes can
  • 1 tsp Chilli powder
  • 1 tsp turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Chilli flakes
  • 2 scallions
  • 1/2 tsp Salt
  • 1 1/2 tablespoons oil/coconut butter
  • For serving; spring onions, fresh coriander, sour cream, avocado etc

How to make

Put the diced sweet potatoes chunks in a single layer on a baking tray with a splash of olive oil. Roast at 190 c for around 30 minutes or until soft. I prefer bit crispy around the edges, but the choice is yours.

Meanwhile, add olive oil or coconut butter whatever you like, in a saucepan and add finely chopped onions. Cook over medium heat for a few minutes and then add garlic and cook few more minutes.

Now add beans, tomatoes and all spices and bring to simmer.Cook for 10-15 minutes, untill the tomatoes become soft and mixture hase thickened consistancy, at this momment add roasted sweet potatoes and mix well. Cook for few mor minutes and check seasoning. Serve with freshly chopped coriander, scallion/ spring onions.

Spinach and chickpeas curry

Another delicious and healthy recipe consists of my favourite ingredients; chickpeas and spinach. Chickpeas are an excellent source of plant-based protein, fibre, and other important micronutrients. Spinach is a rich source of iron, vitamin K, vitamin A, vitamin C and folate, and a good source of manganese, magnesium.

Tinned cans are a good option as they reduce cooking time and get this yummy recipe in 15 minutes, but you can use dried chickpeas. for dried chickpeas, soak them for 5-6 hours or overnight for better results.

ingredients

  • 2 tin chickpeas
  • 3 handful of spinach
  • 1 onion finely chopped
  • 3 cloves garlic minced or grated
  • 1 teaspoon freshly chopped ginger
  • 1 tin chopped tomatoes
  • 2 tablespoons red chilli powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • half teaspoon salt
  • 1 tin coconut milk
  • 2 tablespoon Coconut butter /oil

Method

  • Put coconut butter in the pan, add onion and cook until light golden brown, and then add ginger and garlic and cook for 1 minute.
  • Now add tomatoes and all spices and give a good mix and cook for 2-3 minutes. Now add chickpeas mix well, add coconut milk and cook for 10 minutes and then add spinach.
  • Now give a good stir and cook on low flame for about 5 minutes. Garnish with onion and fresh coriander
  • Serve with either naan or rice.

Roasted Nourish Bowl

Keep warm and nourished with nutrient dense Roasted vegetables nourish bowl featuring sweet potatoes, courgettes, cherry tomatoes, lettuce and pan fried fish.

Nourish bowl or power bowl is a balanced, healthy meal containing a variety of nutrient dense ingredients. The best part of nourish bowl is customization means you have end less options and perfect for meal prep. The five basic ingredients for setting a nourish bowl are

  • Protein; Fish, lentils, chickpeas, quinoa, animal protein
  • Non starchy carbohydrates; Spinach, reddish, courgettes, bell peppers, arugula.
  • Starchy carbohydrates; sweet potatoes, corn, peas, mango, grapes, apple
  • Healthy fats; Olive oil, Avocado, nuts, seeds
  • Additional flavours; hummus, fresh lemon juice, homemade salad dressing

Ingredients required for this recipe

  • 2-3 fish fillet
  • 1 large sweet potato
  • 1 courgette
  • 8-10 cherry tomatoes
  • Lettuce
  • 1 red onion, sliced
  • Dressing/homemade or tahini based dressing from the store

directions

  • For roasting vegetables, cut all the vegetables and put in a roasting tray. Add salt peppers, olive oil and a pinch of paprika powder. Roast for about 30 -40 minutes, stirring halfway.
  • Season the fish fillets with lemon juice, salt and peppers, Italian herbs and splash of oilve oil let sit while you prepare dressing
  • For dressing; 1/3 cup tahini, 3 tablespoons lemon juice, 1 clove garlic grated or minced, 1 teaspoon honey and 3 tablespoons water.
  • in a medium mixing bowl add all ingredients and whisk to combine. Then add slowly water to make creamy and pourable
  • In a large skillet, melt 1 tablespoon of butter and add marinated fish. cook for 2-4 minutes on each side, remove the fish from the skillet to a plate.

now setup your plate

  • First setup a green base; you can put fresh spinach, lettice, kale, arugula,or mixed greens.
  • Top with roasted vegetables and pan fried fish.
  • Finish with dressing, this time i use lemon tahini based dressing
  • Garnish with pompograne seeds or you can use chopped nuts and seeds.

Chocolate Bark

chocolate bark is an easy and delicious treat for you and your family. Only a few ingredients are required for this recipe;

This chocolate bark is made up of dark chocolate but you can use good quality chocolate chips and topped with dried fruits and nuts.

Tips for chocolate bark
  • Use microwave for quick and easy chocolate melting; use a microwave safe bowl and warm the chocolate in 30 seconds intervals , stirring after each and make sure donot overcook.
  • Add colours like some green( Pistachio, pumpkin seeds), red ( dried cranberries. Other options include dried mangos or chopped dried ginger, which will add some golden spark.
  • For quick results put bark in the refrigator and you will get for tonight party.

Topping variations;

  • Nuts; almonds, walnuts, hazelnuts, Pistachios
  • seeds; Pumpkin seeds,
  • Dried fruits; Cranberries, Apricots, mango
  • coconut flakes
  • white chocolate

ingradients

  • 12 ounce chocolate chips or chopped chocolate
  • 3/4 cup dried fruits (cranberries,or other dried fruits like cherries, apricot, mangos)
  • 3/4 cup seeds pumpkin seeds almonds, pistachios
  • pinch of salt (optional)

Directions

  • First, melt the chocolate in a glass bowl of simmering water or in the microwave.
  • Now spread the melted chocolate evenly on the parchment-lined tray. Topping is totally customized, you can use any kind of dried fruits or nuts.
  • if you are in hurry, refrigerate the bark for about 15 minutes, if you have time let it cool at room temperature for about 3-4 hours.]

The dark chocolate (contain cocoa) is good for your heart health, one study found that daily consumption of cocoa, compared to the placebo group, significantly lower participants blood pressure -a risk factor for heart diseases.

Creamy green lentil curry

Lentils are a good source of plant-based protein, contain complex carbohydrates and are low in fat. Fibre is one of their best features as they offer both soluble and insoluble fibre. Unprocessed lentils are an excellent source of vitamin B and minerals like iron, potassium, folate, magnesium and phytonutrients.

Lentils are perfect for making curries, soups, salads or even patties. Green lentil is perfect for those who like hearty and filling meals. In my opinion lentil curries are ideal when you are looking for healthy vegan meal prep ideas. I already put an awesome red lentil curry recipe on this blog Curried red lentil soup

some tips about this recipe, first rinse lentil well until the water runs clear. secondly, if you have time you can soaked them for 30 minutes before cooking.

𝐂𝐫𝐞𝐚𝐦𝐲 𝐠𝐫𝐞𝐞𝐧 𝐥𝐞𝐧𝐭𝐢𝐥 𝐜𝐮𝐫𝐫𝐲

Ingredients

  • 2 cups dry green lentils soaked for 30 minutes
  • 1/2 onion finely chopped
  • 4 cloves garlic grated
  • 1 tin chopped tomatoes
  • 1/2 tin coconut milk
  • 1 tablespoon chilli powder
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon cumin seed
  • 1 teaspoon salt 2 cups Vegetable broth/water
  • 2 tablespoon coconut oil

HOW TO MAKE THIS RECIPE

  • Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin seeds and toast until they start to brown, about 45 seconds.
  • Now add the finely chopped onions in the pot and let it brown, afterwards add grated garlic and let it brown for 2 minutes.
  • Add all spices and chopped tomatoes and cook for 4-5 minutes. Now add lentils and 2 cups of water or vegetable broth whatever you like and let it cook for 20 minutes on the low flame.
  • Once the lentils are soft and the curry is thick, add the coconut milk and cook for few more minutes.
  • Garnish with coriander leaves. Serve with Naan or flatbread or you can eat as a warm soup in this weather.

Vege loaded, a totaly customized for your family. Any vegetable can be added.This recipe is ideal for your brunch or can be served as dinner.

Ingradients

  • 3 Large egges
  • 1 canned chopped tomatoes or you can add fresh tomotes
  • 1red peppers chopped
  • 1 courgette chopped
  • 1 red onoion chopped
  • 3 cloves garlic minced grated
  • oil 2 table spoon
  • spring onion forgarnish

How to cook

  • Heat some oil in a pan and add finely chopped onion and garlic saute until soft and turn light golden.
  • now add courgette and red peppers and cook for few more minutes then add all spices and tomatoes, simmer for5-7 minutes
  • now make a well for your egg and crack egg in each well. cover the pan with lid till the egg white are nicely done and egg yolks are runny or if you need full done
  • sprinkle with fresh chopped spring onion and feta if you like.

you can served with bread but this time i served it with traditional wholewheat parathas.

Curried red lentil soup

This red lentil recipe is vegan, gluten free healthy and easy to make.This yummy recipe is ready in 30 minutes and a perfect option for weeknight dinner and meal prep.

Dhal or lentils are good source of fibre and important staple food in south asian countries. Red lentils are spilt lentils that cook fast and does not need any soaking.

you can add vegies like i used carrots and celery but you can add spinach, zucchni or tomatoes.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

  • 1 1/2 cup red lentils
  • 1 onion finely chopped
  • 6 garlic cloves grated
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 tomatoes finely chopped
  • 1 tablespoon chilli powder
  • 1 tablespoon chilli flakes
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin1 teaspoon salt
  • 2 cups vegetable broth
  • Fresh coriander leaves for garnish /
  • 2 tablespoons butter/ coconut oil

𝐌𝐞𝐭𝐡𝐨𝐝

Take a large pan and put oil and onion, saute onion and garlic for 5-7 minutes. Now add carrots and celery and cook until they become soft Now add tomatoes and all spices and mix well,cook for 10 minutes. Add lentils and cook for 2-3 minutes and now add vegetable broth. Bring to a boil, then simmer for 20-25 minutes, until the lentils are fully cooked and the soup has thickened. Add more salt and cumin if needed. Garnish with fresh coriander or dill

served warm