Eggplant + chickpea curry

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.

Spiced dahl, slow cooked

Isn’t Sunday just the perfect day to pop on a meal in the slow cooker, with the beautiful aroma’s wafting through the house all day … It’s also probably my favourite day of the week, to get in the kitchen + cook. I find it so relaxing.

A couple of Sundays ago I made this dahl + I wanted to share with you, how bloody simple it is. It literally cooks itself.

This dish is super wholesome, nourishing + great for the digestive system. The addition of coconut cream gives the dahl a delicious, creamy finish.

I can’t stop at once serve.

 

ingredients

2 tsp cumin seeds
2 tsp yellow mustard seeds
1 tsp fennel seeds
1 brown onion finely diced
2 cloves garlic finely diced
1 inch ginger grated
1 tbsp turmeric
2 cups red lentils *dried
4 cups water
400g organic diced tomatoes
sea salt
black pepper
pinch curry leaves *6-8
pinch chilli flakes *as much, or as little heat as you like
200g organic coconut cream
fresh baby spinach leaves

steamed basmati
fresh coriander leaves
plain coconut yoghurt

 

Add the cumin, mustard + fennel seeds to a heavy based frypan over a medium heat. Dry roast until fragrant, then add the ghee + brown onion. Sauté until translucent.

Add the garlic + ginger + sauté for a further minute. Stir in the turmeric.

Add the onion + spice mixture to the slow cooker. Add the lentils, water, tomatoes, curry leaves + chilli flakes.

Season with sea salt + pepper.

Place on low + cook for 6 or so hours, or until the lentils are tender.

Stir through the coconut cream + spinach leaves in the last 10-15 mins.

Serve spoonfuls of dahl on top of basmati, scattered with coriander leaves + a dollop of yoghurt.

 


In good health,

Kristy x

Chana masala with cauliflower

Indian cuisine at its finest! A simple vegetarian dish of chickpeas + cauliflower simmered in a thick, creamy, spicy, tomato sauce. The sauce clings to the chickpeas. Each bite is bursting with flavour.

It’s hard to hold back on seconds with this dish!

Adjust the heat by adding more/less cayenne + chilli flakes.

Serve this up with freshly steamed basmati rice + a dollop of coconut yoghurt on top.

ingredients

2 tbsp garam masala
1 tsp cumin ground
1 tsp turmeric ground
1/2 tsp paprika
pinch cayenne
sea salt
black pepper
1 tbsp ghee
1/2 brown onion finely diced
3 cloves garlic finely diced
1/2 inch grated ginger
1/2 cauliflower cut into bite sized pieces
400g organic diced tomatoes
1/2 cup water
1 bay leaf
400g organic cooked chickpeas
1/2 lemon juice
2 heaped tbsp plain coconut yoghurt or, 1/2 cup of coconut cream
chilli flakes
fresh coriander leaves
*extra plain coconut yoghurt

In a small bowl, combine the spices to make the masala spice mix. Set aside.

Gently heat the ghee in a heavy based pan + add the onion. Cook until translucent, then add the garlic + ginger. Sauté for a minute or so.

Add the masala spice mix to the pan + cook until fragrant (around a minute).

Add the cauliflower to coat in the spice mix well. Sauté for a couple of minutes.

Add the diced tomatoes + water. Stir well. Add the bay leaf. Simmer for around 15 mins.(add a little extra water if necessary, if the sauce becomes too dry while simmering).

Add the chickpeas + stir well. Cook for a further 10 mins, or until the cauliflower is tender (the chickpeas should also be tender, but still keep their texture).

Taste + season. Squeeze the lemon juice in + add the yoghurt. Stir.

Scatter with chilli flakes + fresh coriander leaves.

With love,

Kristy x