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

Spinach risotto with roasted pumpkin + goats cheese

This winter has had me craving risotto! And, I love the flavour combination + textures of the elements in this dish.

So nourishing for the soul.

This recipe serves 3. Of course, you can double for guests.
ingredients

15-20 cubes of peeled 1.5cm pieces of pumpkin
extra virgin olive oil
sea salt
organic butter
1/2 brown onion diced finely
2 garlic cloves diced finely
1 cup arborio rice
1 ltr organic vegetable stock
4-5 cubes frozen spinach
cracked black pepper
bunch of broccolini
handful of sage leaves
soft goat’s cheese or, creamy persian feta

grated parmesan


 

Preheat the oven to 180c.

Place the pumpkin cubes on a lined tray, drizzle with a little evoo, season with sea salt + roast until cooked. Set aside.

Bring the vegetable stock to a simmer in a pot.

Heat a large deep heavy based pan over a medium heat + add 1/2 tbsp of butter + a good drizzle of olive oil. Add the onion + garlic and cook for 5 minutes, or until softened.

Add the rice and stir to coat. Add the stock a ladle at a time (allowing it to absorb each ladle) + continue to stir until all the stock is in the pan.

Stir in the spinach (you don’t need to drain as the extra liquid is required), add a nob of butter and season. Continue to cook until the rice is tender with a little bite + oozy (al-dente).

Sauté the broccolini in a small frypan over a medium to high heat in a little evoo for 5 minutes (you want a nice, slightly crunch texture to it). Add the sage leaves in the last minute of cooking + fry until crispy.

Serve the risotto in bowls. Top with roasted pumpkin + broccolini. Add a generous dollop of goats cheese on top.

Scatter with sage leaves + grate parmesan all over.

 


I love all the feedback via messages/email when you cook my dishes! Interested to know what you think of this one?

You can also find more inspo/recipes on my insta page @naturalhealthconsciousliving or on FB – just search, Natural Health Conscious Living.

Happy day to you!

With love + in glorious health,

Kristy xx