Gorge meal + cocktails last night for one of my friends birthdays ✨💕 I had the sweet potato + butternut squash curry which was super nice! 🌱 Would really recommend this place if you live/want to visit Bristol 👍🏻
Warm. Savory. Belly filling.
It’s not fall yet, but I’ll pretend for now. 🍂
Check out this firefighter approved recipe. Yep, healthy (almost vegan 😜) and my husband loved it! It packed and reheated easily on the ✈️plane, so let's deem it flight attendant approved too. The professional version looks beautiful. Check the next photo for my version in all its slowcooker glory.
Slow Cooker Veggie Stew with Chickpeas and Chicken Sausage
1 medium onion chopped
1 medium green bell pepper chopped
1 medium red bell pepper chopped
2 cloves garlic coarsely chopped
2 cups low-sodium organic vegetable broth
1 (14.5-oz.) can diced tomatoes, no added salt
1 15-oz. cans chickpeas (garbanzo beans) drained, rinsed
1 Tbsp. curry powder
1 Tbsp. pure maple syrup
1 Tbsp. finely chopped fresh ginger
½ tsp. sea salt or Himalayan salt
½ tsp. ground black pepper
1 dash ground cayenne pepper optional
1 medium head cauliflower cut into small florets
1 (10-oz.) bag raw baby spinach, chopped
1 cup lite canned coconut milk
6 links of nitrate free chicken sausage, chopped
· Heat oil in medium nonstick skillet over high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute.
· Place onion mixture in 3-quart slow cooker.
· Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.
· Add cauliflower. Mix well; cover. Cook on high for 1 hour.
· Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.
Makes 6 two-cup servings.
Want to make it vegan? Nix the chicken sausage, that's all!
For my Portion Fixers > 2 greens, 3/4 yellow, 1/2 blue, 1/2 tsp, and 1/2 red with chicken sausage. (Recipe modified from and photo from the Beachbody Blog)
#almostvegan#firefighterapproved#fallflavors#recipesplease#veggiesoup#howtoeatveggies#veggierecipes#flightattendantfoodie#flightattendantlifestyle#slowcookerrecipes#veggiecurry#isitfallyet 🍂 #allthefallfeels
This is one of my favourite recipes I have ever created for my blog!
The perfect veggie fake-away dinner, crispy tandoori vegetable skewers with a rich, creamy makhani curry sauce, that’s full of flavour without being too spicy.
I like to eat mine with pilau rice, but naan breads of rotis would be just as tasty!
Click the link in my bio for the recipe! ➡️
This beautiful fragrant veggie chickpea curry with korma spices made creamy with rich coconut milk and perfectly roasted pumpkin pieces from @cookrepublic looks so sooo good!! I might even make it tonight!! (If I’m organised!!) Served with kale and slivered almonds on a bed of fluffy rice, this curry sound divine!
We are open till 5.30 😊
CHICKPEA & PUMPKIN KORMA
2 cups (300g) pumpkin pieces
1 tablespoon olive oil
salt and black pepper, to taste
1 tablespoon ghee or coconut oil
1 red onion, thinly sliced
3 garlic cloves, minced
2 tablespoons grated ginger
2 tablespoons chopped coriander root
1 teaspoon fennel seeds
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon ground cumin
1 1/2 teaspoon sea salt flakes
1/2 teaspoon cayenne pepper
1 tablespoon raw sugar
400ml coconut milk
250ml veg stock
handful of kale leaves, chopped
2 X 400g can chickpeas
lime wedges, to serve
slivered almonds, to serve
fresh coriander leaves, to serve
steamed rice, to serve
METHOD here 👇😊
Hiya there fellow veg lovers! I'm Phil l just you average 16 year old girl who loves her veg and making things from scratch (usually without a recipe!) My account is new to Instagram so some followers would be much appreciated. I'm planning to post recipe ideas for, breakfast, lunch and tea so join me on this journey to great tasting, healthy and environmentally stable food!
Tonight's tea was veggie curry and it contaied:
1 tsp of sunflower oil
2 shallot' s
1 sweet potato
1/2 a broccoli
1/2 a pepper
1/2 a courgette
3 blobs (best way to describe that 😂) of frozen spinach
A handful (very precise measurements here....) of lentils
1 can of chopped tomatoes
1 tsp mild curry powder
A shake of turmeric
A shake of mild chill powder
Chop it all up and Chuck it all in
Cook until sweet potato is soft