So this week, it has to be the veggie curry for a main meal, which I  had as leftovers reheated too.  And then a nut free very versatile version of Ella’s granola which has been used as breakfast, snacks for the boys and also added to yoghurt for desert.

 

Indian Spiced Curry, Madeleine Shaw ‘A year of beautiful eating’

For a family of carnivores, we didn’t even miss the meat thanks to the really warm spices and absolute deliciousness of my slightly adapted version of an Indian Spiced Vegetable Curry from Madeleine Shaw’s book ‘A year of beautiful eating.’

 

If you are finding that you are craving lots of sugar and sweet treats at this time of year (or any time of year), then sweet root vegetables are a really good way of curbing that craving and crowding out your desires.  Sweet potato and parsnips are by nature, sweet in flavour so are a perfect dish.

Onions, when cooked slowly to soften, are also sweet but they are also really good to include in your daily diet due to their beneficial healing powers.  They are one of the foods that have been linked to have the most effect in preventing chronic diseases – cancer, diabetes, cardiovascular and neurological issues and also promote good immunity.

Add in the cinnamon and you have the same benefits again with its  anti-inflammatory and anti-oxident properties.

 

Serves 2-3 (generous)

1 tbsp coconut oil

2 white onions, chopped (mine were big ones)

1 dried red chilli, chopped (I didn’t have dried chilli, so I used 1tsp chill seasoning)

2 cardamom pods (I didn’t have any so used fresh nutmeg and some ginger)

1 tsp ground cinnamon

2 garlic cloves, crushed

2 parsnips, chopped in to chunks (I used 3 big ones)

2 sweet potatoes (I used 4 small ones)

400ml coconut milk (I also added in some extra coconut water)

3tbsp ground almonds

100g frozen peas (I just realised I totally forgot to put these in!!!! )

1 tbsp lemon juice

1 tbsp finely chopped coriander (I substituted parsley as this herb doesn’t go down well in this family!)

 

yoghurt dressing (I didn’t feel this was necessary, but if you needed to lessen the heat, you may need it)

1tbsp fresh grated ginger

1 garlic clove, crushed

150g greek yoghurt (full fat)

1/2 tsp tumeric

salt & pepper

 

Heat the oil in a large pan and add the onions, leave until soft.

Add chilli, cardamom (or nutmeg & ginger) and garlic and stir for 30 seconds to release the spice flavour.

Add in the vegetables with a little salt and stir to coat.

Pour in the coconut milk and add the almonds, stir and then move to a lower heat and put on a lid.

I left for a good 2 hours in my aga, but the recipe says to leave for 30 minutes or until the veggies are soft.

Before eating, add in the peas, lemon juice and coriander (or other herb of preference). I totally forgot to do this step and it was delicious regardless!

For the yoghurt dressing, mix all the ingredients together and serve on the side.

I served with lots of green veggies – kale, broccoli and watercress.

 

 

Toasted Buckwheat & Coconut Granola from ‘Deliciously Ella with friends’

This has been such a hit in our family and I leave the jar on the table.  It is great to snack on in handfuls as it is or sprinkle on yoghurt or added to a fruit bowl or breakfast oats to add crunch.

I loved the granola in her earlier book ‘Deliciously Ella’ and there are similarities, just a slight change from maple syrup to honey and a bit more spice in this one.  This is still gluten free but also nut free too.  So I am guessing, you could mix and match the two according to your preference.

 

Makes 1 Jar (or 3/4 of my big jar)

300g buckwheat groats (often called just called buckwheat)

60g coconut chips

50g sunflower seeds

100g pumpkin seeds

a pinch of salt (I didn’t add this)

3 tablespoons coconut oil

3 teaspoons ground cinnamon

5 teaspoons ground ginger

2 teaspoons vanilla powder (I used 1-2 teaspoons of vanilla extract)

3 tablespoons of honey (I used raw acacia honey)

40-50g dried cranberries (optional) (I didn’t use these but add goji’s at each serving)

20-40g unsweetened raisins (optional) (I didn’t use as they are bad for my kids teeth!)

30g flaxseeds (my addition, not in the recipe, but love the added omega3)

 

Preheat the oven to 200C (180 with a fan).

Mix the buckwheat, coconut chips and all seeds together in a bowl (with salt if using).

Melt the coconut oil, spices, honey and vanilla in a pan on a low heat until smooth and sticky.

Pour the mixture over the seed mix until it is all covered and then spread out evenly on a baking tray.

Put in the oven for 15 minutes and watch it! (I cooked mine in the aga, top oven bottom runners for 10 minutes.  I burnt my first lot leaving it there for 15, as it didn’t cook in the baking oven!)

Stir it around.  And then put back in the oven for another 10 minutes (or 5 in the aga).

Put it to one side and cool.  Maybe stir again so it doesn’t stick to the bottom of the tray.  And then put in an air tight container.  Lasts for 2 weeks.  But only 2 days in our house as it was so good!

 

 

#recipeoftheweek #recipe #curry #veggie #vegan #granola #nutfree #glutenfree #health #healthyfood #healyourselfhappy #loveyourself