Lentil Coconut Dahl with Kidney Beans (Vegan, GF)

A couple of weeks ago I tried out a new local Indian Restaurant with a couple of friends. I ordered the Punjabi Dal Makhani and it was seriously the best dahl I have ever had…slow cooked overnight.

This is my vegan take on Dal Makhani…except I have used red lentils instead of black, topped with saffron strands and crunchy toasted cashews and mine will take your around half an hour to make.
Seriously good with a nice chilli kick.

I made enough tonight to feed a small army.

2 tbsp coconut oil
1 large diced red onion
1 tbsp mustard seed
1 tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric
pinch cayenne chilli pepper *add more for that extra kick
pinch red chilli flakes
4 finely diced garlic cloves
1 tbsp finely grated ginger
1 & 1/2 cups red lentils
3 diced tomatoes
1 tin organic coconut milk
1 & 1/2 cups water
1 tin organic red kidney beans
pinch saffron
coriander leaves
himalayan sea salt
cracked black pepper

raw unsalted cashews toasted in dry pan *to serve


Heat the oil over a medium heat in a heavy based pan. Fry the red onion until translucent. Add the mustard and cumin seeds and fry until fragrant.
Add the remaining spices and stir through, continue to fry for 1 minute.
Add the diced garlic cloves and grated ginger. Cook for 2 minutes.
Add the lentils, stir to coat. Add the tomatoes, coconut milk and water.
Season with himalayan sea salt and cracked black pepper.
Bring to the boil and then reduce to a simmer for 20 minutes.
Stir through the red kidney beans.
Garnish with toasted cashews, a sprinkle of saffron strands & coriander leaves.
Serve with brown basmati rice.

Mushroom & Spinach Stroganoff (Vegan & Gluten Free)

This was dinner tonight. Veg strog…gluten and dairy free. I love this light variation! Earthy, creamy and a deep richness of flavour. This will warm up your insides.


serves 2

good glug organic extra virgin olive oil
diced red onion
large garlic clove
500g mixed mushrooms
large handful baby spinach
2 tbsp red wine vinegar
2 tbsp rice flour
1 tspn hot english mustard
1 tspn dijon mustard
1/2 tspn hot paprika
250ml rice cream
handful chopped flat leaf parsley
himalayan sea salt
cracked black pepper

Heat a little oil in a heavy based frypan. Sauté the onion, garlic and lightly salted mushrooms over a med-high heat until golden.

Add the red wine vinegar and deglaze. Add the flour and stir through.

Add the mustards, paprika and rice cream. Continue to stir. Gently heat, do not overcook as the cream will separate.

Throw in the baby spinach and chopped parsley, season with plenty of cracked black pepper.

Serve with a side of brown rice and some leafy green veg.

Thai Green Veggie Curry (VEGAN & Gluten Free)

I am off to Thailand on vacay in 2 weeks for my cousin’s wedding. Thinking about the impending trip has got me hankering for Thai cuisine…which I absolutely adore and will indulge in. Many years ago I went to Thai cooking school which taught me the basic ingredients used, flavours and cutting techniques, and I was very surprised how easy it was to cook Thai dishes. Many dishes utilise the same basic/key ingredients and deviate from there.

The balancing of flavour is imperative. You may wish to taste and savour the sweet (coconut sugar), salt (and tamari), sour (lime juice) and heat (chilli flakes) flavours until your satisfied.


1 heaped tbsp coconut oil
2 finely diced garlic cloves
6 thin slices ginger
1 finely diced red onion
2 tbsp thai green curry paste (homemade or quality store-bought)
1 medium eggplant (cut into rounds & quartered)
1 thinly sliced carrot (rounds)
2 small thinly sliced zucchini (rounds)
4 large asparagus spears (halved and quartered)
2 cups coconut milk
1/4 cup filtered water
handful baby spinach
3 kaffir lime leaves
pinch himalayan sea salt
pinch coconut sugar
1 tbsp tamari soya sauce
chilli flakes
squeeze 1/2 lime juice
handful chopped coriander

Gently sauté the onion, garlic & ginger in the coconut oil in a deep pan for 5 mins. Add the green curry paste and continue to fry until fragrant.

Add all of the chopped vegetables (minus the baby spinach) and stir until coated.

Add the coconut milk and the filtered water. Stir through until combined. Throw in the torn kaffir lime leaves and add a pinch of sea salt.

Bring to the boil, then reduce to a simmer for 15 minutes.

Add the coconut sugar, tamari and chilli flakes to taste.

Add the baby spinach and stir through.

Sprinkle with coriander. Serve with brown rice and wedges of lime.

This is a quick and healthy meal to whip up in next to no time at all. The main time is spent on the prep – chopping all the vegetables.