Thai Pumpkin Curry

Thai Pumpkin Curry
 
A one pot thai curry. Simple, easy and tasty!
Author:
Recipe type: Vegan, gluten free
Cuisine: Thai
Ingredients
  • 250ml coconut milk
  • 250ml water
  • 1 small pumpkin, chopped into large cubes
  • 2 large onions, largely diced
  • 1 tablespoon of thai red curry paste
  • a few small chillies, diced
  • 1 teaspoon of curry powder
  • 1 teaspoon of turmeric
  • a few white potatoes, peeled and chopped into large cubes
  • 3 teaspoons of sugar
  • tamarind (optional)
Instructions
  1. Start by heating up a small amount of the coconut milk.
  2. When it is bubbling slightly, add the chillies and onion. Cook for a short while, then add the curry paste, curry powder, and turmeric, and give it a good stir.
  3. Cook until the onions have softened, then add potatoes, pumpkin, and whatever other vegetables you'd like. Add the water and rest of the coconut milk, and simmer until everything has softened, and the sauce has thickened up.
  4. Add the sugar, and tamarind, if using. Adjust to taste, and serve.
Nutrition Information
Serving size: 4 Calories: 230 Fat: 10.7 Carbohydrates: 34 Protein: 4.2

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Vegetable Jambalaya

Jambalaya ingredients
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I apologise for my absence and lack of recipes, but it’s just been one of those weeks, and I haven’t felt up to cooking or baking. I won’t divulge details, however let’s just say that appearances have been deceiving, and I have been extremely lucky to have been supported by such strong female friends (hmmm, I wonder if you can guess what I’m talking about). It hasn’t all been negative though, my course mates and I have become a lot closer this week, and I received praise for my dissertation, being told I should speak at a conference, how very exciting!

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Vegetable Jambalaya

Recipe: Vegetable Jambalaya
 
Prep time
Cook time
Total time
 
A vegan version of a Louisiana dish, with French and Spanish origins. Quick and easy.
Author:
Recipe type: Vegan, gluten-free
Cuisine: French, Spanish
Ingredients
  • 300g rice
  • 3 small peppers
  • ½ bell pepper
  • 2 tbsp tomato purée
  • 4 bay leaves
  • ½ red onion
  • 400g tinned tomato
  • 125g sweetcorn
  • 50g petits pois (peas)
  • 500ml vegetable stock
  • 2 tsp paprika
  • ½ tsp chilli flakes
  • black pepper
  • ½ tsp thyme
  • 1 tsp garlic powder
Instructions
  1. Finely chop the onion and peppers, and add to the oil in a large pan on medium heat.
  2. Once the onions and peppers have softened, add the stock, sweetcorn, peas and tinned tomatoes, stirring gently to mix.
  3. Add the rice, and begin to add the spices (this bit is again up to you, add or more or less to personal taste).
  4. Add a pan lid and gently simmer for 20 minutes, stirring every occasionally to stop the rice from sticking. It is now ready to serve, I like to enjoy by adding cracked black pepper or nutritional yeast on top.
Nutrition Information
Calories: 174 Fat: 2.2 Carbohydrates: 32.1 Protein: 6.1
 

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Vegan Chilli

Three Bean One Legume
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As I’m sat here writing my first proper blog entry, Taylor Swift is blasting and I’m having a little cry to myself. Not my most dignified moment, but who cares, we all need a good sob once in while right?

So yes, it’s safe to say this day hasn’t been the best day, and everything that could’ve gone wrong, has. However, if there is one thing I can rely on to make me happy, its food. I started the fasting part of the 5:2 diet today, so I haven’t managed to cook up anything delicious, though I do have a recipe to share from last week.

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