Moroccan Chickpea and Spinach Stew

I love the textures of this Moroccan spiced dish! The silky spinach, chunky butternut squash and chickpeas cooked in a delicious spicy tomato based sauce. It’s absolutely divine and works well with the cous cous and additional peas to soak up the flavours.

Ingredients

8 tomatoes

Olive oil

2 tbsp of coconut oil

2 chopped onions

3 chopped cloves of garlic

1 stick of celery finely chopped

1tsp of tumeric or freshly grated

1tsp of cinnamon

1tsp of chilli

2 handfuls of chopped butternut squash (I used frozen)

8 cubes of frozen spinach

A handful of red lentils

1 tin of chickpeas (400g)

A bunch of coriander

1lt of vegetable stock

2 cups of cous cous

1 cup of peas

Salt & pepper

Start with the tomatoes, cut in half and place on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast on a medium heat for 30mins until soft. Blend into a puree and set aside for the sauce.

Heat the coconut oil in a large pan, I like to use my medium cast iron oven proof pot. Add the onions, garlic and celery and cook on a medium heat for 10 minutes. Add the spices and cook gently stirring through the flavours.

Add the vegetables, lentils, chickpeas, vegetable stock and tomato sauce (made previously). Season with salt and pepper and the coriander and slow cook on a low heat for at least 30mins. I like to finish it off in the oven for 20mins.

Boil 3 cups of water in a separate pan and add the frozen peas, cook for a few minutes. Add in the cous cous, season with salt, take off the heat and add a lid to the pan. Leave for 10mins to finish the cooking process.

Serve the stew over the top of the cous cous and sprinkle with some additional coriander.

Enjoy!

Apricot Chicken & Spinach Pilaf

This delicious one pot slow cooker wonder is so easy and quick to throw together. The chicken and rice go really well with the fragrant spices, sweet apricots and velvety super green spinach. I dolloped a tablespoon of fresh live yoghurt on the top and it worked really well. Plates were empty so I’m guessing it was a hit with the kids!

I like to use chicken thigh meat because I think it has better flavour, especially from an organic chicken. You could also use chicken breast if you prefer but the breast does create a slightly drier texture. I also like to use the unsulphured dried apricots which are darker in colour and sometimes brown rice for this recipe.

You will need the following ingredients:

    Ingredients

    1 tbsp of coconut oil or ghee

    1 finely chopped onion

    4 chopped garlic cloves

    2tsp of cumin seeds

    2 tsp of ground coriander

    2 tsp of tumeric

    1 cinnamon stick

    A small handful of chopped dried apricots

    1 1/4 cups of basmati

    3 chopped up chicken breasts or 6 chopped up thighs

    700ml of vegetable stock

    3 cubes of frozen spinach

    Live yoghurt to serve

    Set the slow cooker to high (2 -3hrs cooking time) or low (4-5 hrs cooking time) depending on the length of time you have to cook the meal. I like to prep my meals late morning or around lunchtime so that everything is ready for dinner around 5pm.

    Add the coconut oil or ghee to the slow cooker and let it melt. Add in the onion, garlic, spices and chopped apricots and give it a stir around to coat everything evenly.

    Add the chopped up chicken meat into the rice mixture and stir evenly to coat in the spices, apricots and rice. Add in the hot stock, frozen spinach cubes and stir once more.

    Pop the lid on and leave to cook for the required time as above – high setting (2 -3hrs) or low setting (4-5hrs).

    Serve with fresh greens or other seasonal vegetables and add a dollop of live yoghurt on top to serve.

    Autumn Fall Cookbooks My Faves!

    I love cook books! I love the photographs, the graphics and even the smell of a good book, lol! I thought I would share my fave family cook books that I bring out in the Autumn Fall season to stay warm and to keep the family nourished! I hope you find some inspiration here in this video for your own family.

    There are links at the bottom of the page where you can buy the books from Amazon, (they are affiliated links and I should probably notify you that I might earn 10p or so if you click it lol!!!!) If you have an independent book shop, order them in there and support small local business instead!

    With love x


    Autumn Monthly Meal Plan

    The cold is setting in quickly into this part of the world and I don’t know about you but I’m all about comforting warming dishes this time of year! I love a good slow cooker recipe or pressure cooked stew.

    Check out the video below for a look at our September monthly haul and the cosy four week meal plan is at the end of the video. It is also written at the bottom of this page for you.

    I hope you find some inspiration for your own family meals, love Angie x

    Apple Butter Recipe

    1 Comment

    I made this super delicious apple butter recipe at the start of the week last week and used it in over 3 recipes! We had apple butter on banana bread, apple butter filled oat bars and oat muffins with apple butter as an ingredient. It was a real time saver and it was enjoyed by all the family. You can also spread it on toast, dip fruit in it, serve it with ice cream or even use it for pie filling! mmmm pie! 😉

    Below is the recipe for this super delish apple butter!

    Ingredients

    8 Large Granny Smith Apples

    3 cups of apple juice

    1 cups of sugar

    1 tsp of cinnamon

    1/2 tsp of ground cloves

    1/2 tsp of ground allspice

    Peel and chop all the apples up and pop into a large pan with the remaining ingredients. Bring to a quick boil then lower to a simmer for 30mins, stir frequently and mash at the end. Store in a kilner type sealed jar in the fridge to use as needed. Enjoy!

    Malaysian Prawn Soup

    I love this recipe its one of my absolute faves! It is so super easy to make, you can follow the recipe below or click on the video link below to view it in video. The instructions are really simple and easy to follow.

    Click the image for the full recipe video. 🙂

    Ingredients

    1 medium bowl of small prawns (about 300-400g) Tofu for a vegetarian substitute

    4 noodle nests

    1 can of coconut milk

    1 liter of vegetable stock

    2tbsp of coconut oil

    small bowl of garnishings (chopped cucumber, spring onions, fresh chilli)

    salt & pepper

    1tsp of paprika

    1tsp of ground cumin

    1/2tsp of ground coriander

    1/2tsp of tumeric

    1tbsp of lemongrass puree

    1 small piece of ginger

    5 peeled shallots

    5 cloves of garlic

    5 fresh chillies of choice

    1 red pepper chopped

    1 head of broccoli chopped

    Blend the chillies, garlic, shallots, ginger lemongrass and all spices in a small blender with a little water. Heat the coconut oil in a non stick pan and add the blended spice mix, brown lightly. Add the stock and vegetables and cook the vegetables on a medium simmer. Add in your prawns or tofu and stir through and cook through for a few minutes.

    Add the coconut milk and cook through until dissolved. Serve on top of the cooked noodles and garnish with the chopped cucumber, spring onions and chillies.



    Goan Vegetable Curry

    1 Comment

    Oh this was soooo yummy!  Lots of fresh colourful vegetables with a little tofu cooked in a Goan Curry paste and coconut milk.  This has got to be one of my new favourite recipes, its so easy to make (as most of my recipes are) and is really delicious and nutritious.  I had a wholemeal flatbread on the side with this dish and it was perfect for dipping in the coconut sauce mmm.  You could also serve this with some brown rice and a few salad items.

    Ingredients

    Coconut Oil 2 x tbsp

    Chopped garlic cloves x 3-4

    Fresh Lemongrass (tbsp of chopped)

    Galangal (thumb piece of)

    Sliced 2 x small red/green chillies

    Onions

    Broccoli

    Colourful Peppers

    Courgettes

    Goan Curry Paste 3-4tbsp

    Coconut Milk x 1 tin

    Soy Sauce

    Tofu or marinated tofu pieces

    Coconut Sugar (Optional)

    Stir fry the garlic, lemongrass, galangal, chilies and onions for 5-10 minutes on a medium heat.  Add the remaining vegetables and cook through with some additional water until almost tender, add in the Goan curry paste and stir.  Add in the coconut milk and a little soy sauce and tofu pieces.  Season with salt, pepper and a dash of soy!  You can also add a little coconut sugar for sweetness if you like.  Cook through until tofu is warmed up.

    Serve with rice, breads, salad and smiles!

    Enjoy!

    Love and Coconuts

    x Angie x

    goanvegcurry

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