I love a “Fridge raid” dish as you know by now. Something where you look at what you have got in the fridge and come up with something amazing. I tend to do this normally on a Monday or Tuesday when I’ve had lots of Meat or fish over the weekend when maybe you’ve had a roast or similar to takeaway food. I always then thrive on having a vegetarian meal.
Now, One might say this is a Keralan dish or a Sri Lankan Curry as there are some resemblances to it. I just know its a warming curried dish that makes me feel happy when I eat it!
It has a lovely subtle coconut flavour to it which cools along side the spices.
I wanted to show you a recipe that is so easy and quick to make but still makes you feel full after it and believe it or not, its vegan and dairy free!
A dish that will warm your cockles and still give you the satisfaction of being quite a healthy curry.
Veg chickpea & coconut kale curry:
- 1 Onion diced
- 2 tsp Sri Lankan spice mix ( I use Spice Kitchen, all other ground spices and seeds below are too. )
- 1 hot green chilli chopped
- 1 tsp chilli powder
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- Sea Salt to season
- 1 tsp Cumin seeds
- 1 thumbnail size of ginger grated
- 2 cloves of garlic finely chopped
- 1 tbsp Coconut oil
- 1/2 400g tin chickpeas drained
- 1 courgette chopped into chunks
- 2 bell peppers diced into inch size pieces
- 1/4 butternut squash chopped into chunks
- 3 handfuls of kale
- 30g red lentils
- 1/2 400g tin of chopped tomatoes
- 2 tbsp Coconut flavour soya yoghurt
- Little bit of water if needed ( If a little dry )
- Long grain Rice to serve
- Cook the butternut squash in boiling water until just starting to soften and then drain and set aside.
- In a frying pan or wok, start to fry off your onions, then after a minute add in all of your spices including the garlic and ginger also. Stir, allowing not to burn your garlic.
- Add in all your veg ingredients except your kale and butternut squash to the pan, the lentils and chopped tomatoes plus a little water and simmer for 15 minutes, not allowing it to dry out.
- Add in your butternut squash, kale, stir and cook for a further 3-4 minutes.
* Season to taste if needed, add in your coconut yoghurt and serve with your long grain rice.
I realise that this isn’t a Recipe post that is a “New Thing” or “Trend” in the Culinary world, but it is something that I always used to make and have been meaning to come up with a new recipe for a while now.
Today, As usual, I had some bananas that were way overripe. So instead of me putting them into a bread or muffin like I normally do, I decided to come up with a Bar of some sort. Now I say, “some sort” because, well, I am not sure If this recipe is a Flapjack or a Granola Bar? as, in my eyes, it qualifies for both!
I have to say, I am not great at eating breakfasts, especially in summer. I do get easily bored and like something that I can eat quite efficiently whilst reading my emails, doing my “To Do list” for that day AND drink my morning Coffee. I know, its bad! But I have to find something that suits me, we all do! and I feel with these bars, it will certainly keep me going for a while. Lets hope it will help others too.
Now I am no nutritional expert but I have tried to keep the recipe packed full of nutrients with the fruit, nuts and seeds. Also adding no extra sugar to the syrup.
I can’t wait to let my Fiance try these before he goes for his morning run at the weekend. He’s been trying to find that certain something that works for him as many others have their own energy fix before a run/workout. I will let you know what happens there on that note at a later date. Not forgetting aswell how great these are for Children, for breakfast or as a boost over those summer holidays!
For now, I will be trying these as my breakfast hit for the next few days…These Boost bars are moist, chewy, packed full of goodness and they’re Vegan too!
Breakfast Boost Bars:
(This mixture made 9 2″x2″ Squares)
– 100g of Soy Spread ( I used Pure Dairy Free)
– 100g of Golden Syrup
– 1 Tbsp of Raw Organic Coconut Oil ( I used Lucy Bee)
– 200g of Whole Rolled Porridge Oats
– 40g of Grated Raw Carrot
– 2 Over ripe Bananas mashed
– 40g Dried Soft Apricots
– 20g Pistachios (De- shelled)
– 40g of Dried mixed Boosting Berries (i.e Blueberries, Cranberries, Goji, Raisins, etc…)
– Sprinkling of mixed Seeds for on top (i.e Sunflower, Pumpkin, Linseed etc…)
– Preheat Oven to 170c
– Melt the Soya Spread in a Heavy bottomed pan on a low-medium heat and add the Golden Syrup to it.
– Into a small hand blender/mixer or processor blitz loosely all the dried fruit together and the pistachio nuts.
– Add the Oats to the Pan and stir coating all the mixture. Then add the Coconut oil, Bananas and grated carrot to the mixture. Stir and turn off the heat.
– Line a baking tray with baking parchment and add the mixture creating a nice rectangular even shape.
– Pop into the Oven for about 20 mins.
– After 20 minutes sprinkle over your seed mix and pop back into the oven for another 20 mins.
– Once done, take out and allow to cool before cutting into squares/slices.
If you pop these in a larder/Pantry they will keep for a good few days if kept in a sealed cake tin.