Pumpkin, chickpea + tatsoi curry with stir fry asian greens

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

 

Gluten free banana bread

I don’t know about you guys, but banana bread has been popping up all over my socials since the world went into isolation. It appears to be a lock down baking trend. And, well then I couldn’t stop dreaming about it … mmm

When I shared this, a few of you asked for a recipe, so here you have it! I sincerely hope you enjoy it as much as we did.

This bread is sweet, light + moist. It’s all about the bananas.

Banana bread tastes best with the ripest of bananas, so be patient. Throw them in the fruit bowl + wait until they brown up. Loads of brown spots all over them! The flavour will be intensified, trust me.

This bread is simple to make … the hardest thing is waiting for it to cook!

I find the bread best served warm straight out of the oven, with a good spreading of natural butter. Almond, cashew + peanut butter also work well!

 

ingredients

1 + 1/2 cups mashed ripe banana
1/2 cup extra virgin olive oil
1/2 cup raw honey
2 free range eggs *lightly beaten
1 tsp organic vanilla bean paste
1 + 3/4 cups gluten free self raising flour
1 tsp gluten free baking powder
2 drops doTERRA cinnamon essential oil (you can purchase here)

 

Preheat the oven to 160c. Line a loaf pan with baking paper.

Combine banana, olive oil, honey, eggs + vanilla in a mixing bowl with a wooden spoon.

Sift flour + baking powder together into a separate bowl. Add the dry ingredients to the banana mixture + add the cinnamon oil. Stir until just combined. Don’t overwork.

Pour the batter into the pan + smooth the top.

Bake for 55 minutes, or until cooked through. Test with a skewer.

Stand for 10 minutes + then transfer to a wire rack to cool slightly before devouring.

 


 

I hope that everyone is keeping healthy + safe … and that you are looking after yourselves. Self-care + health is of the upmost importance, now more than ever.

Take care + loads of love,

Kristy x

Fluffy GF pancakes with caramelised peaches + almonds

Well, I have finally created a pancake batter that I am pretty bloody happy with! (Hello fluffiness!) Hence, sharing it with you all – and I must admit, I use my blog as a bit of a catalogue to keep my recipes so I can recreate time + time again! I can’t always remember what I did at the time, so it’s great to be able to pull up the recipe + remind myself! After a few times cooking a dish though, it tends to stick in the old brain repertoire.

The honey I used to sweeten these fluffy pillows is redgum, harvested from our property. What a delight to be able to taste the flavours infused by our very own trees + bees. Living the dream.

This is a delicious combination of flavours, but you can add your own toppings to the pancakes … perhaps choc chips + banana, or a berry compote on top? What ever you fancy, or have on hand at the time. That is the beauty of it.

 

serves 2

ingredients

1 free range egg
tablespoon raw honey
1 teaspoon organic vanilla bean paste
1 cup gluten-free plain flour
1/4 teaspoon xanthan gum
1 tsp baking powder *gf
pinch sea salt
3/4 cup organic coconut milk + 2 extra tbsp 
5 drops lemon essential oil *foodgrade (you can buy here click “join + save” for wholesale prices)

organic unrefined coconut oil
2 peaches cut into wedges
extra raw honey
1 tbsp raw almonds chopped

 


In a large bowl whisk the egg, honey + vanilla bean paste together.

Add the flour, xanthan gum, baking powder, and salt to the egg mixture and mix until fully combined.

Stir in milk and whisk until smooth. Add a little extra milk if your batter is too thick. Add the lemon oil + stir. Set aside.

In a small frypan, heat a little coconut oil over a low heat and add the peaches. Drizzle a generous amount of honey all over and gently cook until caramelised. Be sure not to overcook – this will make the peaches mushy. Set aside.

Heat a tablespoon of coconut oil in another frypan over a medium heat.

Scoop the batter into a 1/4 cup measuring cup and pour the batter into the pan.

Cook the pancakes one at a time – until the batter starts to show bubbles and begin to puff. Flip the pancakes and cook until golden brown.

Serve immediately with peaches on top, and a sprinkle of almonds. Drizzle with a little extra honey on top.

 

 

If you want to make ahead, these pancakes will freeze well in an airtight container. Double the mixture + batch cook.