Prep: 10 min Cook: 30 min Total: 40 min
Original Author |delicious
- 4 potatoes, halved
- ⅓ cup (80ml) sunflower oil
- 1 tsp black mustard seeds
- 2 garlic cloves, finely chopped
- 1 tbs fresh ginger, finely chopped
- 1 tbs curry powder
- ½ tsp ground turmeric
- 20g unsalted butter
- 6 spring onions, trimmed, thinly sliced
- 1 long green chilli, seeds removed (optional), finely chopped
- 4 eggs
Optional: Natural yogurt, mango chutney and warm naan bread, to serve
- Place the potatoes in a large saucepan and cover with cold water. Add a pinch of salt, bring to a simmer and cook for 20 minutes or until just tender. Drain in a colander and leave to cool for a few minutes, then place on a board and cut into bite-sized pieces. Set aside.
- Place a non-stick fry-pan over medium high heat. Add 2 tbs oil and, when hot, sprinkle the mustard seeds into the pan and cook for a few seconds or until the seeds are just beginning to pop. Add garlic, ginger, curry powder and turmeric, and cook, stirring constantly, for 30 seconds.
- Place the butter in the pan and, as soon as it has melted, add another 1 tbs oil and the chopped potato. Fry for 5 minutes, tossing, until golden and lightly crisp. Scatter the spring onion, chilli and ½ tsp salt over the potato and cook, stirring, for a further 1 minute. Season with ground black pepper. Divide the potato mixture among four warm serving plates.
- Carefully wipe out the pan with paper towel and return to the heat. Add remaining 1 tbs oil and fry the eggs for 2-3 minutes until the white is cooked but the yolk is still runny. To serve, place fried eggs on top of potato and serve with yogurt, mango chutney and naan bread.
Prep: 10 min Cook: 25 min Total: 35 min
Original Author |paleohacks
Recipe type: Paleo
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup carrots, coarsely chopped
- 1 tsp garlic, minced
- ½ tsp ground turmeric
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ cup almond meal
- 1 large pasture-raised egg
- Preheat the oven to 200°C and line a baking tray with baking paper
- Combine the broccoli, cauliflower, carrots, garlic, turmeric, sea salt and black pepper in a food processor. Pulse until fine.
- Add the almond meal and egg, and pulse until just mixed in.
- Transfer to a mixing bowl. Scoop out the mixture by the tablespoon and use your hands to form into circular discs. Place onto the lined baking sheet.
- Bake for 25 minutes, flipping after 15 minutes. Serve with your favourite dipping sauce.
Prep: 5 min Cook: 5 min Total: 40 min
Original Author |myheartbeets
Recipe type: Paleo
- 1 cup coconut milk, full-fat
- ½ cup almond flour
- ½ cup tapioca flour
- ½ tsp salt, adjust to taste
- ¼ tsp turmeric
- Pre-heat a large non-stick pan over medium heat.
- Combine the almond flour, tapioca flour, coconut milk, salt and turmeric together in a bowl and mix until it becomes a batter.
- Add ¼ cup worth of batter onto the pan.
- After about a minute flip the flatbread and cook for another minute or until both sides are mostly firm, then place the bread onto a baking paper lined tray.
- Repeat until the batter is done.
- Using scissors, cut the tortillas into small triangles and spread them out on the baking sheet.
- Bake at 200°C for 10-12 minutes or until the tortilla chips are crispy.
Prep: 35 min Fermentation: 2-4 weeks
Original Author | greenkitchenstories
Recipe Type: Fermented Foods
Serves: 2 Large Jars
- 2 green cabbages – Save some of the outer layers of the cabbage for packaging on the top
- 7 cups carrots or beetroot
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tbsp fresh grated turmeric (optional)
- 3 tbsp ground turmeric
- 1 tbsp caraway seeds
- 1 tbsp fennel seeds
- 2 tbsp sea salt (optional, you can do it without salt, but it speeds up the process)
- Wash the cabbage and scrub the carrots, then finely slice the cabbage, and grate the carrots. Or use a food processor with a fine slicer attachment for the cabbage and rough grating attachment for the carrots.
- Place all ingredients in large mixing bowl. Use your hands (you might want to wear rubber gloves to prevent your hands to get stained by the turmeric) to mix and massage until it starts to get soft and juicy. The vegetables should release quite a lot of juice, if not, just add some more salt.
- Use a spoon or tongs to spoon the mixture into 2 large clean jars. Pack it tight to leave out all air, keep packing until the jar is full of veggies and the veggies are covered in juice (important).
- Leave some space at the top to place a whole folded cabbage leave on top, this is to prevent any oxidation. Close with an air-tight lid. During the fermentation process the veggies will expand and the liquid will try to come out, we put our jars in a bowl or a plastic bag for any juice that might drip from the sides.
- Leave the jars to ferment in room temperature for 2-4 weeks (depending on room temperature), 3 weeks is usually perfect. When ready, it should be softly textured but not mushy and have a fresh, spicy and acidic flavour. Discard the cabbage leave at the top and store the jars in the fridge.
- We usually divide the fermented vegetables in smaller jars and hand out to friends and family or keep it in the fridge.
Prep: 20 min
Cook: 30 min
Total: 50 min
Original Author | bonappetit
• 3 tbsp white wine vinegar
• 3 tbsp dried currants
• 2 tbsp olive oil
• 1 small onion finely chopped
• 1 small garlic clove finely chopped
• salt and ground black pepper
• 1 tbsp tomato paste
• ¾ tsp ground cumin
• ¾ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground turmeric
• 250g lamb mince
• 1 cup canned crushed tomatoes
• ⅓ cup frozen peas
• 2 tbsp chopped fresh parsley
• Pie dough
• Flour (for bench)
• 1 large egg, beaten to blend
1. Bring vinegar to a boil in a small pot. Add currants; set aside.
2. Heat oil in a large pan over medium-high. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.
3. Place a rack in middle of oven; preheat to 180°. Working with one at a time, roll out dough on a lightly floured surface to 30cm squares. Cut each into 4 squares; transfer to 2 baking paper lined baking trays. Spoon filling onto one side of squares, leaving border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.
4. Bake until pies are golden brown, 30–35 minutes. Let cool slightly.
Prep: 10 min Cook: 15 min Total: 25 min
Original Author | honestlyhealthyfood
Recipe type: Vegan & Dairy Free
- 1 tbsp coconut oil
- 1 white onion diced
- 1 clove garlic diced
- 1 tbsp turmeric powder
- ½ tsp cumin
- 1 tbsp garam masala
- 2-inch ginger diced
- 400ml coconut milk
- 400g tomatoes quartered
- 300g sweet potato 2-inch cubes
- 100g green beans
- 100g broccoli
- 100g frozen peas
- 15g fresh coriander
Optional – Can be made with your favourite protein as well.
- In a deep pan add the coconut oil, white onion, garlic, turmeric, cumin, garam masala and ginger and sauté on a medium heat for 3-4 minutes until the spices are completely coating the rest and starting to dry out.
- Add the coconut milk, chopped tomatoes, and leave on a medium heat with the lid on for 5 minutes.
- Add the sweet potato and leave with the lid on for another 7 minutes.
- Take the lid off and add the green beans, broccoli, and peas and leave for 3 minutes until they become soft.
- Take off the heat when all vegetables are soft and stir in the fresh coriander.
- Serve with brown rice and garnish with coriander.
Prep time: 15 mins Cook time: 30 mins Total time: 45 mins
Original Author: irishtimes
Recipe Type: Vegan-friendly
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 garlic cloves finely chopped
- 1 red chilli finely chopped
- 1 tsp ground turmeric (or a thumb-sized piece of fresh turmeric, finely chopped)
- 1 tbsp curry powder
- 2 large sweet potatoes diced
- 400ml vegetable stock
- 1 x 400ml tin coconut milk
- 1 x 400g tin chickpeas, rinsed and drained
- Juice of ½ lime
- Large handful of fresh coriander roughly chopped
- Sea salt and freshly ground black pepper
Additional vegetables can be added 😊
- Place a large pan over a medium heat and add the oil. Add the onion, season with salt and pepper and fry for 6-8 minutes until tender.
- Add the garlic, chilli, turmeric and curry powder and fry for a further 2 minutes until the spices release their aroma.
- Add the sweet potato chunks and stir until coated in the spices, then pour in the vegetable stock, coconut milk and chickpeas. Bring back to a steady simmer and cook for 15 minutes or until the sweet potato is just tender.
- Check the seasoning and stir through the lime juice and coriander.
- Serve in deep bowls.
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
Original Author: amuseyourbouche
Recipe Type: Vegan-friendly
Serves: 8-10 handfuls
- 1 cup dehydrated edamame beans (or chickpeas)
- ½ cup cashew nuts
- ½ cup almonds
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 cup coarsely crushed tortilla chips
- ½ tbsp peanut oil
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ¼ tsp crushed chilli flakes
- ¼ tsp ground cumin
- ¼ tsp ground black pepper
- ¼ tsp turmeric powder
- ¼ cup raisins
- ¼ cup dried cranberries
- In a large mixing bowl, mix edamame beans, nuts, seeds, and chips together. Add the oil and spices and mix thoroughly. You shouldn’t need to add any salt, as the tortilla chips will be salty enough.
- Spread the mixture out on a large baking tray, and roast at 190°C for around 25-20 minutes, or until the nuts are lightly browned. Make sure you stir the mixture regularly to ensure it cooks evenly.
- Allow mixture to cool completely then add dried fruits.
- Store in an air-tight container.
Prep time: 5 mins Cook time: 25 mins Total time: 30 mins
Original Author: avirtualvegan
Recipe Type: Vegan-Friendly & Gluten Free
Cuisine: Side or Main
- 1 tbsp olive oil
- 1 medium onion, chopped finely
- 3 medium carrots, chopped into small pieces
- 4 cloves garlic, chopped finely
- 2 large capsicums cut into large chunks, (red, yellow or orange are best in this)
- 150g | 1 cup frozen peas (or chopped green beans)
- 150g | 1 cup cherry tomatoes
- 2 tsp Organic Turmeric powder
- 1½ tsp salt
- 1 tsp chilli flakes, or a small fresh or dried chilli chopped
- 1 tsp smoked paprika
- 250g | 1 ¼ uncooked rice, white or brown
- 600mls | 2½ cups water, plus more if needed
- Heat the olive oil in a large pan over a medium heat.
- Sauté the onions until translucent.
- Add the carrots, garlic and bell peppers and continue cooking for a few minutes.
- Add the rice, tomatoes, peas, spices, seasoning and water.
- Cook until the liquid starts to bubble, give it a really good stir, turn down low, cover with a lid and cook until the rice is tender, and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed, and the rice isn’t quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off.
- Serve immediately.
Prep: 15 mins Cook time: 2 hours Total time: 2.15 hour
Original Author: taste.com
- 1.5kg organic chicken
- 1 small head garlic, sliced horizontally, plus 3 garlic cloves, finely chopped, extra
- 5cm-piece ginger, peeled, chopped, plus 1 tbs finely chopped, extra
- 1 tsp white peppercorns
- 1 tbsp coconut oil or olive oil
- 1 long fresh red chilli, finely chopped
- 2 tsps turmeric
- 270ml can coconut milk
- 200g pkt fresh sweet potato zoodles (see notes)
- 1-2 tbsp tamari, to taste
- 1 lime, juiced, plus wedges, extra, to serve
- Fresh coriander sprigs, to serve
- Place the chicken in a stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, skimming and discarding any fat that comes to the surface. Reduce heat to low. Add the garlic, ginger, and peppercorns. Simmer, skimming occasionally, for 1½ hours or until the chicken is very tender. Transfer chicken to a plate and set aside to cool. Coarsely shred the meat and discard the skin and bones. Strain the chicken stock, discarding the solids and reserving the liquid.
- Heat the coconut oil in a large saucepan. Add the chilli, extra garlic and extra ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the reserved chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly. Add the zoodles and shredded chicken and simmer for 5 minutes or until zoodles are tender. Stir in the tamari and lime juice. Season to taste. Divide among serving bowls. Top with coriander and serve with extra lime wedges.
If you’re time-poor, use ready-made chicken stock. You will need 1.125L (5 cups).
You can purchase packets of spiralised sweet potato at specialty grocers. If you can’t find them, use a spiraliser to cut 200g peeled, sweet potato into noodles. Alternatively, peel the sweet potato into ribbons, then use a knife to cut each piece of sweet potato into thin strips.