Category: Curry

Pumpkin, chickpea + tatsoi curry with stir fry asian greens

naturalhealthconsciousliving4 Comments

There are two components to this dish. Firstly, the curry itself … and then the stir fry asian greens which are cooked just prior to serving the meal.

With all slow cooker meals, they really cook themselves … so pop this on + forget about it until dinner time (but, do check on your pumpkin periodically + give it a stir). My slow cooker is very old school (it’s my nan’s from the 70’s), so I put this on at lunch time + by dinner, it is ready. The newer models tend to cook a lot quicker, so your’s might be ready much earlier. Check. You want your pumpkin tender, but not mash – throughout the curry.

If you don’t have tatsoi, you can substitute for kale or spinach. Same goes with the asian greens, use what ever you like … anything will taste great (bok choy, chinese cabbage etc). I have an assortment of greens in the garden right now + am loving doing my nightly shopping for dinner out back. Herbs included!

Do adjust the heat according to your taste. You can always start a little cautious with the chilli – then add more when serving.

 

ingredients

1 tbsp organic unrefined coconut oil
3 cloves garlic
1cm ginger grated
chilli flakes *to taste
1 brown onion finely diced
1 tsp mustard seeds
15 curry leaves
1 tsp turmeric
1 tbsp curry powder
black pepper
400g organic tomatoes
400g organic coconut cream
1/4 cup water
750g pumpkin diced into big chunks
400g chickpeas
good handful tatsoi leaves

sesame oil
3 kai lan *cut into quarters
2 pak choy * leave pieces whole
gluten free soy sauce

steamed basmati
fresh coriander leaves

 

Heat the coconut oil in a large frypan over a medium heat. Add garlic, ginger, chilli flakes + onion. Sauté until the onion is translucent.

Next, add mustard seeds, curry leaves, turmeric, curry powder + a pinch of black pepper, and continue to fry until fragrant.

Add the tomatoes, coconut cream + water. Gently stir until combined. Bring to the boil and then turn off the heat.

Turn your slow cooker onto a low setting. Add pumpkin, chickpeas + curry sauce.

Cook until the pumpkin is tender. Add the tatsoi leaves + wilt through.

 

STIR FRY ASIAN GREENS
Stir fry kai lan + pak choy #homegrown

 

In a wok, heat a little sesame oil. Add kai lan + pak choy. Stir fry over a medium to high heat. Add a good splash of soy sauce + cook until the veg is tender.

Serve steamed basmati rice in bowls, top with a portion of asian greens, followed by a generous spoonful of curry, lastly add fresh coriander leaves + extra chilli.

 

With love + in fabulous health,

Kristy x

 

Potato, carrot, chickpea + spinach peanut curry (slow cooked + vegan)

naturalhealthconsciousliving4 Comments

With the weather in Australia finally getting “a little” cooler (the summer was long + extremely hot this year!) … it’s time to start thinking about introducing slow cooked, warming foods – that nourish. Plant-based too.

I popped this on low early Sunday morning (as I knew I had a big working day ahead), and it’s just so good at the end of the day to tuck right in! Simply steam some rice – and you’re good to go! Well, perhaps with a glass of organic red too?

I love the heartiness of a good bowl of curry (we eat a lot of them) … + you can adjust the spice level simply with the addition/omission of chilli. For me, I like to load it up!

The addition of peanut butter really thickens up the curry sauce, giving it a creamy, rich texture.

Once you’ve done the initial prep, this meal really cooks itself.

 

ingredients

1 tbsp olive oil
1 brown onion, diced
3 cloves garlic finely diced
1 cm ginger grated
1 + 1/2 tbsp curry powder
1 heaped tsp cumin
chilli flakes *to taste 
3 large peeled potatoes, cut into bite sized chunks
2 carrots diced
400g organic chickpeas
2 cups vegetable stock
3 tbsp crunchy peanut butter
400g organic diced tomatoes
sea salt
black pepper
generous handful baby spinach

to serve

peanuts
fresh coriander leaves
cooked basmati rice 

 

method

Gently heat the olive oil in a frypan + sauté the onion over a medium heat. Add the garlic + ginger and continue to cook for a minute.

Add the spices + cook until fragrant.

Add the onion mixture to the slow cooker, followed by the rest of the ingredients (excluding spinach + garnishes). Gently stir through to combine.

Set on low + cook until the vegetables are soft (but not mushy!) I have a very old slow cooker which I can leave on for 8 or so hours + the result is perfect. Some of the newer varieties cook much faster – so continue to check how your veg are doing + give the curry a stir from time to time.

Just before serving, add the spinach + wilt through.

Serve in bowls with steaming basmati. Garnish with peanuts + coriander leaves. Oh, and extra chilli flakes if you wish.

 

With love,

Kristy xx

 

Eggplant + chickpea curry

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Bowl food is so nourishing. Especially when it’s plant based, nutritious, spicy, and served with fluffy steamed rice!

This indian inspired dish shows up regularly in my kitchen, with slight variations – dependant on what fresh produce I have on offer. Chickpeas + cauliflower also work beautifully together! As does replacing the spinach with kale.

I’ve been feeling EXTRA grateful this past week … so many wonderful things coming together in my life + really feeling in the flow of my heart. I’ve been working on our travel plans for 2020, researching + booking some epic trips … we had our first abundant harvest of honey from our hive – plenty for us, enough to share with some special people + also sell within my business. I also promo’d my first cooking event “Asian Inspired Cooking Class” in my new studio space + it has almost sold out. If you’d like to join us, you can book a space HERE.

We have been working incredibly hard on our property to create an environment – not only for us to live happy, peacefully + abundantly in nature, but to also share with our clients.

I am thrilled to be able to offer a high vibrational space, that has so much love + positive energy infused into it.

2020, I see you. Age of Aquarius.

Some of you asked for this recipe, and here you have it beautiful humans. I hope you have a wonderful week ahead.

K x

ingredients

1 large eggplant
1/2 red onion diced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp turmeric
2 minced garlic cloves
1cm piece ginger finely chopped
1/2 tsp coriander roots finely chopped
400g organic diced tomatoes
1/2 cup filtered water
400g organic chickpeas
chilli flakes *to taste
3 tbsp organic plain coconut yoghurt *unsweetened
generous handful baby spinach leaves
1/2 tsp garam masala
fresh coriander leaves
sea salt
cracked black pepper


method

Preheat oven to 180c. Prick eggplant with a fork several times.

Bake the eggplant on a lined tray for 45 mins. When cool, remove the skin and dice into 1 cm cubes. Set aside.

Over a medium heat, add the onion to a frypan and cook until translucent. Sprinkle in the cumin seeds. Stir and toast, until fragrant. Next, add the ground coriander, turmeric, garlic, ginger, coriander roots + tomatoes. Continue to cook for a few minutes.

Add the water, chickpeas + chilli flakes. Stir well + bring to a slight bubble.

Cover, reduce heat + allow to cook on low for 15 mins. Stir occasionally.

Add the eggplant + mix through.

Add the coconut yoghurt + stir well. This gives the curry sauce a creamy, delicious finish + rounds out the flavours. Cook for a few minutes.

Just before serving, add spinach leaves + wilt through, add the garam masala, fresh coriander leaves and season to taste.

Serve with steamed basmati rice + a dollop of coconut yoghurt.