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

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
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

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.

Bean + brown rice enchiladas

Who doesn’t like a bit of Mexican action? I always find it fun cooking, and eating.

These enchiladas are quite filling … we had two each for dinner, and there was one left over for Mr B’s lunch the next day.

You can get creative with the tortilla filling by adding jalapeños, zucchini, carrot – if it’s veg, it can go in!

Right, well I best get onto christmas present planning/shopping. Love me some online research!

 

ingredients

1 tbsp extra virgin olive oil
1/2 onion *diced finely
2 cloves garlic *minced
1 red pepper *seeded + diced
400g organic diced tomatoes
400g organic four bean mix
1/2 cup corn kernels
1 tsp ground cumin
1/4 tsp paprika
pinch chilli flakes
sea salt
cracked black pepper
2 cups cooked brown rice
5 sweet potato wraps *gluten free
2 tomatoes diced
1 chilli finely diced *omit if you don’t like heat
1 cup grated cheddar *vegetarian

to serve

fresh coriander leaves
spring onions *finely sliced
plant based sour cream
lime wedges

 

BEAN + BROWN RICE ENCHILADAS 2

 

method

Preheat oven to 180c°.

In a large frypan, heat oil over medium heat.

Add onion, garlic + red pepper. Sauté until tender.

Add diced tomatoes, bean mix, corn, cumin, paprika + chill flakes. Stir well to combine. Season + bring to a boil. Reduce heat + simmer (uncovered) for 15 mins to allow the flavours to deepen. Add rice, stir well + cook for a further 5 minutes.

Divide the bean + brown rice mixture down the centre of each wrap/tortilla. Fold sides over filling and roll up. Place the seam side down in a baking dish.

Spoon the remaining mixture around the tortilla. Top tortillas with diced tomatoes, chilli + grated cheese. Bake until the cheese is golden + melted (around 15-20 mins).

Sprinkle with coriander + spring onions. Serve with lime wedges + add a generous dollop of sour cream.


 

With love + in great happiness,

Kristy xx