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Butterbean & Chickpea Curry

Recipe:

Butterbean & Chickpea Curry

This curry is awesome. A perfect one pot meal that is quick and easy to make and can also be made in bulk of used for a good freezer filler.

Makes 8 Portions
Total Time: 1hr
Prep: 30min
Cooking: 30min
Storage: 5 days in the fridge (freezes well)

Ingredients

  • 1 whole red onion
  • 4 cloves of garlic
  • 1/2 a fresh red chili
  • A 20g chunk of ginger
  • 10g of ground turmeric
  • 10g of garam masala
  • 10g of cumin
  • 3 whole peppers (1 red, 1 green and one yellow)
  • 260g of butter beans
  • 260g of chickpeas
  • 400ml of tinned coconut milk (1 tin)
  • 2 tablespoons of tomato paste
  • 1 tin of chopped tomatoes
  • 100g of baby spinach

Method

  • For the curry paste, finely slice the red onion, finely mince the garlic and then peel and slice the fresh ginger and finely chop half of the red chilli removing the seeds.
  • Add the rapeseed oil to a pan and sweat the onions off for 2 minutes before adding the garlic, ginger and chilli.
  • Add in the tomato puree, a small amount of water and all of the ground spices.
  • Cook out the paste for a few minutes on a medium heat for a couple of minutes to really get those flavours cooked out and really coming through in the curry paste.
  • Place into the blander and blend to a smooth paste
  • When smooth add back into the pan
  • For the curry: Finely slice the peppers and add into the curry paste to wilt them down once they have softened slightly
  • Add in the chopped tomatoes and bring up to a gently simmer and leave for ten minutes string lightly every few minutes
  • Drain and rinse the butter beans and chickpeas and then also add them into the curry
  • Finish with the coconut milk and again bring up to a gently simmer
  • Add in the spinach and wilt
  • Once the spinach has wilted the curry is done

Equipment needed:

Chopping board, Chef’s knife, Large saucepan, Wooden spoon, Blender, Tablespoons

My Top Tips:

I recommend serving with cauliflower rice and the tomato and mango salsa from this course.

Download Recipe PDF

Butterbean and Chickpea Curry

Chili Con Carne with Baked Sweet Potato

Recipe:

Chilli Con Carne with Baked Sweet Potato

One of my favourite go-to one pots. Quick and easy to go in 30 minutes and can be made up in big batches to portion and freeze to.

Makes 10 Portions
Total Time: 1hr 30min
Prep: 45min
Cooking: 45min
Storage: 5 days in the fridge (freezes well)

Ingredients

  • 10ml of cold pressed rapeseed oil
  • 1 whole red onion
  • 2 cloves of garlic
  • 1/2 a red chili
  • A 10g chuck of fresh ginger
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 small courgette
  • 1 small carrot
  • 50g of tomato paste
  • 2 x 400g tins of chopped tomatoes
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 2 teaspoons of smoked paprika
  • 2 teaspoons of mild chili powder
  • 25g bunch of fresh coriander
  • 20g of fresh basil
  • 2 tins of kidney beans
  • 1 400g tin of chickpeas
  • Pink Himalayan salt
  • Ground black pepper
  • I normally serve 1/2 of a sweet potato per portion

Method

  • Pre heat the oven to 200c and place in to the oven the sweet potatoes and bake for 30-40 minutes depending on the size. Pierced the potatoes with a knife in a few places before they go into the oven.
  • Place a large thick based saucepan on to a medium heat with a little cold pressed rapeseed oil allow it to come up to heat
  • Fine chop the red onion, garlic, chili and ginger and place into the pan and allow it to sweat down for 4-5 minutes until they become soft. Stirring regularly
  • Season as you go with salt and pepper
  • Small dice the carrot, courgette and peppers and add them to the pan as well and continue to sweat these down with the lid on the pan for a further 10 minutes stirring regularly
  • Remove the lid and add all of the ground spices (cumin, coriander, smoked paprika and chili powder)
  • Add in the tomato puree to the veg and mix it so that it coats all of the contents of the pan
  • Add the chopped tomatoes after this and bring the pan up to a gently simmer and leave for 30 minutes
  • Finish the chili with kidney beans and chickpeas, drain and rinse them and stir into the pan with the chili. Then sir in the chopped fresh coriander.

Equipment needed:

Chopping board, Chef’s knife, Large saucepan, Wooden spoon, Small paring knife, Oven

Cauliflower Rice

Recipe:

Cauliflower Rice

I love this recipe and I love how much it does resemble rice – it goes so well with a hot curry. Also, keeping it raw is what it’s all about. There are a lot of recipes out there that will tell you to cook cauliflower rice, but this recipe with coconut is the perfect texture and not soggy or wet at all.

Makes 8 Portions
Total Time: 20min
Prep: 15min
Storage: 2 days in the fridge

Ingredients

  • 1 whole cauliflower (small)
  • 20g of fresh coriander
  • 150g of desiccated coconut
  • 20g of nutritional yeast
  • A pinch of Himalayan pink salt

Method

  • Prepare the cauliflower by removing the outer leaves from around the stem.
  • Remove each of the florets individually and discard the stem.
  • Grate the cauliflower using the finest side of the grater. Grate all of the florets
  • Add the cauliflower to a mixing bowl
  • Combining the desiccated coconut into it. This will keep it nice and dry and a grate texture
  • Finely chop the fresh coriander and add it to the mixing bowl.
  • Season with salt and add the nutritional yeast.
  • Mix with a spoon to combine well and serve as a part of a dish

Equipment needed:

Chopping board, Chef’s knife, Large mixing bowl, Grater

Download Recipe PDF

Cauliflower Rice

Pea and Mint Soup

Recipe:

Pea and Mint Soup

Super fresh and light soup that tastes awesome, serve it with some organic sourdough fresh bread and it’s absolutely perfect.

Makes 6 Portions
Total Time: 30min
Prep: 10min
Storage: 5 days in the fridge

Ingredients

  • 10ml of cold pressed rapeseed oil
  • 1 whole red onion
  • 3 sprigs of fresh thyme
  • 10g chunk of fresh ginger
  • 1 x leek
  • 1 clove of garlic
  • 250g peas
  • Small bunch of fresh mint (5g)
  • 50g handful of fresh baby spinach
  • Half a pint of water
  • A pinch of black pepper
  • A pinch of Himalayan pink sea salt

Method

  • Add a small amount of rapeseed oil to a large saucepan
  • Finely dice the red onion and add it to the pan with 1 clove of minced garlic and chopped thyme.
  • Peel the small chunk of ginger and finely dice also, add it to the pan
  • Remove the top and tail from the leek and finely slice it, adding it to the pan with a good pinch of salt and pepper.
  • On a high heat sweat down the onions, garlic, thyme and leek until they are soft.
  • Add the water to the pan and bring it to the boil for a few minutes (4/5)
  • Then add the peas to the pan and remove it from the heat
  • Add the spinach and mint straight to the bottom of the blender raw
  • Pour the liquid from the pan on top of it, place the lid on and then blend on a high speed until the soup is smooth and creamy
  • Pour into bowls to enjoy straight away or store in the fridge
  • Garnish with cashew nut cream before eating

Equipment needed:

Chopping board, Chef’s knife, Blender

My Top Tips:

I like to keep all of my soups vegan so to thicken and give an amazing creamy texture to them i love to add cashew nuts. This recipe doesn’t particularly need it but with most other recipe this size i find 1/2 a cup of cashew nuts with give it that amazing edge.

Download Recipe PDF

Pea and Mint Soup