Goan Vegetable Curry

1 Comment May 16, 2018 The Wee Larder

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

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Mexican Veggie Wrap

May 11, 2018 The Wee Larder

I love Mexican food and especially easy mexican recipes! I made this really quick meal tonight for myself. You could mix the veggies up a bit and use your own favourite vegetables. It’s basically some garlic curly kale with mexican flavoured peppers and mushrooms with refried beans, homemade guacamole and homemade salsa. I love using shiitake mushrooms, not only are they super nutritious but they are really meaty and a good replacement for the meaty meals! 🙂 I’ve broken the recipe up as follows:

Salsa

Cherry tomatoes

Lime

Red onion finely chopped

Chilies (optional, I left out as the kids were eating it)

Coriander chopped

Salt & pepper

Chop up all of the cherry tomatoes, blend very lightly if you wish, add in a squeeze of lime, finely chopped red onion, sliced chilies, and chopped coriander and season to serve.

Guacamole

Avocado

Lime

A spoon of salsa

Coriander

Salt and Pepper

Mash up a whole avocado or more if your making a bigger quantity. Add in a squeeze of lime to your tastes, a spoon of the salsa, chopped coriander and season to serve.

Refried Beans

I used tinned mexican beans…mmm…you can make your own by mashing up pinto beans with stock garlic, water and seasonings.

Garlic Kale

Kale chopped

3 Garlic Cloves Chopped

Onion Chopped

Seasonings

Cook the kale up in a little water with the chopped garlic and onions and simmer until tender. Season to serve.

Mexican Spiced Peppers & Meaty Mushrooms

Red Peppers Sliced

Onions Sliced

Shiitake or other meaty mushrooms sliced

Mexican Spice Mix

Fry up the peppers, onions and mushrooms in a little olive oil or water and add the spice mix to your tastes. Season and serve.

Serve everything up in a warm wholemeal wrap and enjoy! If you enjoyed this recipe please subscribe to this website for future recipes and my youtube channel for further recipes, holistic health and wellbeing ideas!

Love and Meaty Mushrooms

Angie x

Easy Vegetable & Bean Curry

May 10, 2018 The Wee Larder

This curry is super easy to make and so delicious and creamy! There are loads of colourful vegetables and greens in this recipe and you could mix the vegetables up a bit depending on what you have available. I served it with some brown rice or you could also use white or some cous cous.

Ingredients

3-4 cloves of Garlic

1 Onion

1 super hot sliced Chilli

Small bunch of Green Beans

1 Red Pepper

Mushrooms ( about 6)

Cannelini Beans ( half a tin)

Sweetcorn ( 4-5tbsp)

Two handfuls of chopped spinach

Curry Powder (4-5tbsp or to taste)

Cream (dairy free – oat or soy)

Brown Rice

Cucumber

Salt & Pepper

Chop up all the vegetables in small pieces, cook the garlic, onion, and sliced chilli in a little water or use some olive oil. Add all the chopped vegetables apart from the spinach and simmer down for about 15-20 mins under everything is cooked through. Add in the spinach, curry powder and seasonings and cook for about 5 mins. Add in the dairy free cream of choice until the recipe is nice and creamy.

Sever with some brown rice and some chopped cooling salad items like cucumber or tomato.

If you have any questions drop me a line or comment below. You can also find video instructions for my recipes and other holistic health ideas on my Youtube Channel. Click below to follow me over there.

Enjoy!

Love and creamy curries!

xx Angie xx

Grey Berry Smoothie

May 4, 2018 The Wee Larder

Ok I know the colour is absolute yuk…but not all of my smoothies come out in beautiful pastel colours! lol! 😉

Super easy to make, simply blend all of the ingredients in the list and add in some of your own if you wish.

Ingredients

Handful of Blueberries

A few tbsp of live coconut yoghurt

A tbsp of Cacao Powder

Banana

A tsp of Super Mushroom powder (you could add in a Superfood Mushroom supplement of choice)

Chia Seeds

A splash of almond milk and Water

This is a super nutritious blend combined together. Check out some of the links below for further research and information on these superfoods.

Cacao Powder

Cacao powder is chocolate in its raw and natural state, its super nutritious. Click below for access to a really interesting article on the benefits of Cacao Powder. There is loads of information online regarding the health benefits of Cacao, I would recommend doing further research in this area. You can also make your own Raw healthy Chocolate with cacao powder…yes chocolate can be healthy. You can buy Cacao Powder in the supermarket but I find its better value to buy it in bulk. Check out the brand below for a high quality raw product.

Sevenhills Wholefoods Organic Raw Cacao / Cocoa Powder 1kg

Super Mushroom Powder

I use a blend from Indigo Herbs, I absolutely love their products and find their powders deep in colour and very high quality. They are a Uk company. I’ve added a link to the super mushroom powder that I use below. There are instructions provided with how much to take, do your research and go easy, its very powerful!

Super Mushroom Nutri-Complex – 100g – Indigo Herbs

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Any questions regarding this recipe please drop me a comment below.

Love & Smoothies

Angie xx

Chickpea Tuna Wrap

April 27, 2018 The Wee Larder

Approx Calories:

This is one of my favourite lunch items at the moment I just love it! 🙂 I’m always on the look out for new sandwich and wrap ideas for lunch and this one just hits the spot. It’s light and you can also mix it up a bit by adding spring onions or perhaps some chopped celery into the mashed chickpeas. You could also add a little mayonnaise or sweet chilli sauce for a different flavour.

Ingredients:

A carton or tin of chickpeas

A good squeeze of fresh lemon juice

Salt & Pepper

Optional (chopped celery, chopped spring onions)

Salad ingredients – chopped tomato, cucumber, red onion, lettuce etc.

Wrap of choice – I used an Italian flat bread

Mash the chickpeas together with the lemon juice and optional ingredients. Season well and add into the wrap, top with the salad ingredients of choice and wrap and serve! Enjoy!