Stewed Lentils and Cauliflower

Let’s be real now, the weather we are having is absolutely awful and I feel like I am cold, all the time! I’m constantly feeling hot food, something warm and hearty to keep me going during these dull grey days. This stewed lentil and cauliflower recipe is a vegan treat packed with lots of delicious spices and aromatic flavours.

Serves 2

Ingredients:

  • 80g red split lentils, rinsed
  • 1/2 cauliflower, cut into florets
  • 2 fresh tomatoes, roughly chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato puree
  • 600ml vegetable stock
  • 1/4 tsp paprika
  • 1/4 tsp chilli flakes
  • 1/4 tsp turmeric
  • 2 tbsp olive oil
  • Ground coriander
  • Ground cumin
  • Ground mixed spice
  • Salt
  • Pepper

Method:

  1. Start by frying the garlic in the olive oil on medium heat until lightly browned.
  2. Add the lentils, paprika and chilli flakes and season with the remaining spices and salt and pepper; cook for 2-3 minutes.
  3. Then add the fresh tomatoes, tomato puree and the cauliflower and fry for 3-4 minutes.
  4. Pour in the stock, mix well and leave to simmer for 25-30 minutes.

Best served hot.

Black Eye Bean Stew

I am loving comfort food at the moment and this black-eye bean stew is the way to go. It takes such little time to prepare and cook, definitely one to have after a long day working.

Serves 2

Ingredients:

  • 1 can (400g) black-eye beans, drained and rinsed
  • 250ml coconut milk
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 4 fresh tomatoes, roughly chopped
  • 3 cloves of garlic, finely chopped
  • 1 small yellow onion, finely sliced
  • 100ml vegetable stock
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. On medium heat, fry the garlic and onion in the olive oil until lightly browned.
  2. Add the tomatoes and fry for 3-4 minutes.
  3. Add the beans and all the seasonings and mix well.
  4. Pour in the stock and coconut milk and bring the mixture to a gentle boil. Leave to simmer for 12- 15 minutes.

Best served hot.

Cauliflower Curry

Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family.
A simple one pot dish that is so simple to make and is perfect for the wintery weather

Serves 4

Ingredients:

  • 1 cauliflower, cut into florets
  • 1 white onion, thinly sliced
  • 1 inch piece of fresh ginger, grated
  • 4 garlic cloves, roughly chopped
  • 3 fresh tomatoes, peeled and chopped
  • 1/4 tsp turmeric
  • 1 can (400ml) coconut milk
  • 2 medium sized potatoes, peeled and chopped into chunks
  • 1 courgette, roughly chopped
  • 1 tsp medium curry powder
  • 2 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • Salt and Pepper
  • Lime (optional)

Method:

  1. In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
  2. Then add all the spices, including salt and pepper.
  3. Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
  4. Pour in the coconut milk and stir.
  5. Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
  6. Upon serving, squeeze some lime over the dish for added deliciousness.

Best served hot and with rice.