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: 10-12 Servings PREP: 8 hrs 0 min COOK: 2 hrs 0 min READY IN: 10 hrs 0 min A twist on a traditional Indian Ayurvedic soup, designed to nourish and support your health. You can make it as thin or as thick as you like; and it always tastes better the next day! Ingredients 2 cups Mung Beans soaked in water for 8 hours 1 tbsp coconut oil 3 garlic cloves Minced 1 tbsp ginger Minced 1 tsp cumin seeds 1 tsp Yellow Mustard Seeds 1 tbsp Freshly Grated Turmeric or powdered 2 carrots sliced 8 cups water more, as needed Himalayan Rock Salt to taste Instructions Soak the mung beans overnight in filtered water. Rinse and drain. Set aside In a large soup pot, heat the coconut oil, and cook the garlic and ginger until fragrant; about...
YIELD: 4 Servings
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Using the delicious Vegie Head Homemade Chai mix, this will cool you down on a warm day! With subtle spices, and a smooth, creamy base, this recipe is a winner!
1 cup Vegie Head Chai
4 cups homemade almond milk
2 cups ice cubes
1 large Frozen Banana
Blend chai, almond milk, ice cubes and banana together until smooth and frothy
Top with grated raw chocolate and serve immediately
SKILL LEVEL: Beginner
YIELD: 16 Patties PREP: 10 mins COOK: 15 mins READY IN: 8 hrs 25 mins Crispy, tasty little Indian street snacks. You won't be able to stop at one. Ingredients 250 g red lentils (masoor dal) soaked in water for 8 hours 1 tsp cumin seeds 1/2 tsp ground cumin 1 tsp garam masala 1 onion diced 3 garlic cloves minced 2 red 'birds eye' chillis 1/2 cup corainder roughly chopped 1 tsp salt 2 tbsp coconut oil to cook with Instructions In a large bowl, cover the lentils in water and soak overnight. Drain the lentils through a colander, and pour into a blender. Add remaining ingredients and blend them until combined, and roll into small, palm sized balls In a large, non stick frying pan, heat up the coconut oil Lightly cook the Vadais until golden brown...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 Tsp Mustard Seeds 1 Tsp Cumin Seeds 2 Tsp Coconut Oil 1 Large Onion Diced 4 Cloves of Garlic Minced 3 Tbsn Fenugreek Leaves 1 Tsp Chilli Flakes 2 Tsp Garam Masala 1 Tsp Fresh Grated Turmeric 1 Tsp Freshly Grated Ginger 3 Cups Cauliflower Florets 1/2 Red Capsicum Diced 1/2 Green Capsicum Diced 1/2 Cup Peas 1-2 Cups Water Salt to Taste Instructions Heat a heavy based pot and dry fry the mustard and cumin seeds for 30 seconds; or until the mustard seeds pop Heat the coconut oil, and sauté the onions and garlic until soft Add the fenugreek leaves, chilli flakes, garam masala, and grated turmeric and ginger Stir in cauliflower, capsicums and peas, and gently coat with spices Pour in 1 cup...