YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Creamier than your standard Bombay Potatoes, these work beautifully as a stand alone dish, served with lots of steamed greens, or as a side to Dhaal. You could also use sweet potatoes, or even pumpkin, and add peas for a burst of colour! Ingredients 1 tsp Yellow Mustard Seeds 1 tsp cumin seeds 1 tbsp coconut oil 1 large Brown Onion diced 2 cloves garlic minced 1 tbsp Ground Turmeric 1 tbsp garam masala 10 medium baby or kipfler potatoes cubed 400 ml coconut cream 400 ml crushed tomatoes 2 cups Baby Spinach Leaves Himalayan Rock Salt to taste Chopped Coriander to serve Instructions Heat a large pot over medium heat, and add the mustard and cumin seeds. Cook, stirring, for 30-60 seconds, until fragrant and...
YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 3 shallots 10 cloves garlic 2 stalks lemongrass (white part only) 1 inch ginger, peeled 1 inch galangal, peeled Zest of 1 kefir lime, or 1 lime 1 tsp coriander seeds, lightly toasted 1 tsp white pepper seeds, lightly toasted 5-10 Red 'Birds Eye' chillies (depending on how hot you like it) Juice of 1 lime 1 cup loosely packed coriander Soup 1 tsp coconut oil 1 large sweet potato, diced 1 cup broccoli florets 1 small eggplant, diced 1 zucchini, diced 1 400ml can coconut milk 5 cups water 1 tbsp madras curry powder 2 tsp raw coconut sugar 3 kefir lime leaves, torn 1 tsp turmeric 2 tsp vegetable stock 180g udon noodles 1 cup bean shoots Fresh coriander and chilli flakes to serve Instructions In a food processor or blender,...
YIELD: 4 Servings PREP: 20 mins Ingredients 1 Large Onion diced 1 tsp coconut oil 2 Cloves of Garlic minced 1 Large Red Capsicum diced 2 Large Zucchini chopped 2 stalks celery Sliced Finely 1 Large Sweet Potato diced 3 potatoes Diced 2 Large Tomatoes Diced 1 Can Chopped Tomatoes 4 cups water 2 cups cooked kidney beans 1 cup Dry Red Lentils 1 tsp Herbamare Vegatable Stock Powder 1 tsp Dried Fenugreek Leaves 1 tsp Ground Turmeric 1 tsp chilli flakes Instructions Heat safflower oil in a large soup pot. Sauté onions and garlic until translucent Add capsicum, zucchinis, carrot, celery, sweet potato and potatoes and sweat over a medium heat for 5 minutes, stirring regularly. Add tomatoes, crushed tomatoes, water, kidney beans and lentils Bring to a boil and simmer for 15-20 minutes (add extra water as needed). Add stock, fenugreek, turmeric and chilli Cook...
YIELD: 2 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 tbsp coconut oil 1 Large Red Onion Diced 2 garlic cloves Minced 1 tsp freshly grated ginger 1 tsp Freshly Grated Turmeric 1 tsp curry powder 1/2 Large Capsicum diced 2 cups Broccoli Florets 1 cup Button Mushrooms wiped clean (not washed) and diced 1 cup coconut milk 1 cup filtered water Salt To Taste 1 cup kale torn 1 cup Coriander torn Chilli Flakes to serve raw almonds to serve a squeeze of lime to serve Instructions In a large pan, heat coconut oil over a medium heat. Sauté onion and garlic until soft Add grated ginger, turmeric, and curry powder; stir until fragrant. Add curry powder, capsicum, broccoli and mushrooms, and working quickly, stir to coat them Sauté vegetables lightly for 3-5 minutes, bring to a gentle simmer, and...
YIELD: Serves 6 (6 Servings) PREP: 10 mins COOK: 8 hrs 0 min READY IN: 8 hrs 10 mins Ingredients 1 Onion Sauteed (you can do this in a normal fry pan) 2 Zucchinis Diced 2 Cans of Kidney Beans Rinsed & Drained 1 Can Cannellini Beans Rinsed & Diced 1 Can Chickpeas Rinsed & Drained 1 Small Red Chilli Sliced Finely 2 Cans Crushed Tomatoes 1 Tbsp Tomato Paste 1/2 Cup Parsley 2 Tsp Chilli Flakes Fresh Black Pepper 1 Tsp Herbamare Vegatable Stock Powder Instructions Put all of the ingredients, except for pepper and Herbamare stock in your slow cooker Cook on low for 8 hours., or high for 5 hours (you may need to add water if you are cooking on high) Add the pepper and herbamare and adjust to taste Serve with rice or with tortillas, or...
