YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 15 mins READY IN: 25 mins I adore Thai food- and this is one of my favourite Thai curries! Ingredients 3 Shallots 10 Garlic Cloves 2 Stalks of 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 'Bird Eye' Chillis (depending on how you like it) Juice of 1 Lime 1 Cup Loosely Packed Coriander 1 Tbsp Coconut Oil 2 Cups Coconut Cream 1-2 Cups Water 1 Cup Broccoli Florets 1 Cup Sweet Potato 1 Cup Diced Eggplant 1 Cup Sliced Mushrooms 1/2 Cup Freshly Shelled Peas 1 Tsp Raw Coconut Sugar 1 Tsp Vegatable Stock Powder 1 Tsp Ground Turmeric 4 Kefir Lime Leaves Torn Extra Coriander to Serve Instructions In a food processor or blender,...
YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 30 mins READY IN: 40 mins Cashew nuts add depth to this complex tasting dish- but it couldn't be easier to make! Ingredients 1 Tsp Coconut Oil 2 Red Onions Diced 4 Garlic Cloves Crushed 2 Tsp Black Mustard Seeds 2 Tsp Dried Fenugreek Leaves 1 Tsp Chilli Flakes 2 Tsp Ground Turmeric 2 Tsp Garam Masala 1 Cup Pumpkin Cubed 3 Potatoes Cubed 2 Carrots Sliced 1 Green Capsicum Diced 1 Cup Broccoli Florets 1/2 Cup Raw Cashews (Kaju) 1 Cup Coconut Cream 1 1/2-2 Cups Water 2 Tbsp Tomato Paste 2 Tomatoes Diced Pinch of Himalayan Sea Salt Instructions Heat oil in a large pot Process cashews in a blender or processor with 50ml water; set aside Saute onions and garlic until translucent, then add mustard seeds and stir for 30 seconds until they pop Add fenugreek leaves, chilli...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 40 mins READY IN: 45 mins Featured in a number of magazines worldwide, this recipe is a crown pleaser! Ingredients 1 Tbsp Coconut Oil 1 Large Yellow Onion Sliced Into Rings 2 Garlic Cloves Minced 1 Tsp Cinnamon 1 Tsp Turmeric 1 Tsp Sweet Paprika 1 Tsp Cumin 4 Cups Pumpkin Diced 2 Cups Tomatoes Diced 1 Cup Water 1 1/2 Cups Chickpeas Soaked Overnigh & Boiled, or Canned - Drained & Rinsed Instructions Heat oil in your Tagine (or large pot) over a medium heat Add onion rings and garlic, and sauté until soft; about 5 minutes Add cinnamon, turmeric, paprika and cumin, and stir to release fragrances Pour in tomatoes, water and chickpeas (if you are using a small Tagine, you may need to halve the tomatoes and water...
YIELD: Serves 4 Ingredients 4 Large 'Nicola' or 'Desiree' Potatoes Scrubbed well 2 Cups Dry Red Lentils Rinsed Well 3 Cups Water 1 Clove of Garlic Minced 2 Tsp Turmeric 2 Tsp Garam Masala 1 Tsp Ground Cumin 1 Tbsp Tomato Paste 1 Tsp Vegtable Stocl Fresh Black Pepper Chopped Coriander Instructions Heat oven to 200ºC Prick potatoes with a fork 5 or 6 times and place on a baking sheet- cook for 1 hour, turning once In a heavy bottomed pan, add the lentils, water, garlic and spices, and bring to a boil Reduce to a simmer, and cook- stirring regularly for about 15 minutes At this point you may need to add a little bit more water to prevent the lentils from burning Add the tomato paste and stock, and...
