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 2 (2 Servings) PREP: 10 mins COOK: 1 hr 5 mins READY IN: 1 hr 15 mins Ingredients 1 Cup Red or White Quinoa Rinsed & Drained 2 1/2 Cups Water 1 Small Red Chilli Sliced & De-Seeded 1 Purple Carrot Sliced 1 Carrot Sliced 1 Zucchini Sliced 1 Spanish Onion Quartered 4 Slices Butternut Pumpkin 2 Cups Mixed Greens & Herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts) Juice of 1/2 a Lemon Fresh Pepper Black Sesame Seeds Good Quality Extra Virgin Olive Oil Tahini Fresh Hommus to Serve Instructions Pre heat oven to 200ºC Roast vegetables for 50-60 minutes or until cooked, but not too soft In a large pot, cook the quinoa in the 2 cups of water for 15 minutes Add the chilli and...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 1 hr 30 mins READY IN: 1 hr 35 mins Ingredients 1 Tbsp Coconut Oil 1 Large Yellow Onion Sliced Into Rings 1 Green Capsicum Diced 2 Garlic Cloves Minced 1 Tsp Cinnamon 1 Tsp Turmeric 1 Tsp Sweet Paprika 1 Tsp Cumin 2 Cups Tomatoes Diced 1 Cup Water 1 1/2 Cup Brown Lentils Soaked 1 Large Eggplant Diced Roasted Pumpkin to Serve Optional Instructions Heat oil in your Tagine (or large pot) over a medium heat Add onion rings, capsicum and garlic, and sauté until soft; about 5 minutes Add cinnamon, turmeric, paprika and cumin, and stir to release fragrances Pour in tomatoes, water, lentils and preserved lemons (if you are using a small-ish Tagine, you may need to halve the tomatoes and water and add once reduced) With the lid on,...
YIELD: Serves 2 (2 Servings)
PREP: 10 mins
COOK: 45 mins
READY IN: 55 mins
1 Cup Red Or White Quinoa Cooked & Cooled
2 Candy Stripe Beetroots Quartered
1 Cup Pumpkin Diced
1 Zucchini Diced
1 Cup Eggplant Diced
1 Red Onion Quartered
1 Small Red Capsicum Sliced
4 Garlic Cloves Peeled & Roughly Chopped
2 Tbsp Melted Coconut Oil
1/2 Tsp Ground Cumin
1/2 Tsp Ground Turmeric
1/2 Tsp Hasrissa Spice Powder
1/2 Cup Fresh Parsley
1/2 Cup Fresh Coriander
Preheat oven to 200ºC
Melt the coconut oil, and whisk in the cumin, turmeric and Harissa spice powder
Drizzle it over the diced vegetables and toss to combine
Bake in an oven proof dish for 45 minutes, or until tender
Combine with the quinoa and serve with fresh herbs and a squeeze of lemon juice
SKILL LEVEL: Beginner
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...