Chili beans

Ingredients 1 large cup of Kidney beans (either pre-cooked or a tin) 1tsp of Salt 1stp Turmeric 1tsp Chili 1 Onion 1 Tomato 1 red pepper 2 cloves of garlic knob of ginger (tsp) 1tsp Coconut oil 1tsp Cumin 1 tsp coriander seeds 1/2 tsp of black pepper corns Asofoetida (pinch per serving) Tablespoon of coconut cream Coriander leaf Method (if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until... Read More

Veggie burgers…

Ingredients 2 spring onions 1 carrot 4 dates 8 pre-soaked brazil nuts 2 tablespoons of desiccated coconut 1/4 tsp of salt 1 cup of left over red lentil & spinach dahl (see recipe) 2 tsp of Ghee Besan flour (gram flour) – 1 cup Water Method Preheat oven to 190 Put vegetables, dates, nuts, oil & coconut in a food processor; pulse a few times to finely dice ingredients. In a mixing bowl put besan flour and salt. Add water slowly to form... Read More

Chickpea & Spinach Curry

Chickpea & Spinach Curry (top left) Ingredients 1 large cup of chickpeas (either pre-cooked or a tin) 1tsp of Salt 1stp Turmeric 1tsp Chili 1 Onion 1 Tomato 2 cloves of garlic knob of ginger (tsp) 1tsp Ghee 1tsp Cumin Asofoetida (pinch per serving) 200g Spinach   Method (if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until soft. Finely chop onion, tomato, ginger and garlic. In a frying... Read More

Red Lentil & Spinach Dahl

(Serves 4-5 people) Ingredients 1 cup of Red Lentils 5.5 cups of Water 1tsp of Salt 1stp Turmeric 1/2tsp Chili 1 Onion 1 Tomato 2 cloves of garlic knob of ginger (tsp) 1tsp Ghee 1tsp Cumin Asofoetida (pinch per serving) 180g Spinach Method In a pot put 1 cup of washed red lentils and add 5.5 cups of water. To this add turmeric, chili, and salt. Bring to boil and leave to simmer until creamy. Finely chop onion, tomato, ginger and garlic. In a frying... Read More

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