Cauliflower and chickpea curry.

Ta Da! Just like that! I have been inspired this evening to make a delicious curry. Those that know me know I have been desperate over the years to make great curries.
I have realised one thing, the less you fuss about curry to better they can be!

So this evening a gorgeous curry popped up on my blog reading list and I was pretty convinced I had the ingredients.
It was the fabulous blog…. plant poweruk.com check out their blog here and the inspiring recipe 🙂 cauliflower and coconut curry

Well much to my horror I hadn’t! Not one to give up half way through I made this….

Cauliflower, chickpea and spinach curry.

Really easy and fresh tasting! I served it with braised mushroom rice. A little bit of fusion!!!

So, I gently fried 1 onion, fresh ginger 1 green chilli pepper and 2 cloves of garlic.
I added 2 teaspoons of cumin and 1 teaspoon of chilli powder.
Only to realise I didn’t have any Coriander or Turmeric and I was out of coconut milk.
So I had only one choice which was to add some Curry powder!
Now, I have got quite fussy about curry powder and will only use best curry powder about!
Hating the fact that the delicious curry I was about to make might be in jeopardy was a bit of a worry (particularly as I am pregnant and fussy)
Anyway, add about a tablespoon of decent curry powder.
Add chunks of fresh cauliflower and tinned tomatoes and chick peas and as I didn’t have any coconut milk I added some ground almonds. Cook for a little while until the cauliflower is softening.
I added some salt and smashed up cardamon pods And a squeeze of fresh lemon juice and transferred to my slow cooker.
Cook and taste.
Add spinach at the very end and serve with rice!
Easy to make tasty curry 🙂

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Paprika Quorn recipe

This is a lovely family recipe!

Originally my mum used to make it with stewing steak. I use quorn chicken style pieces.
Such a quick and easy recipe, can be made in the slow cooker if you fancy.
The longer and slower it’s cooked the more flavoursome it is but equally scrummy if you are in a hurry to feed hungry tummies!
Slimming world friendly too!!!!

Fry 1 large onion until soft.
Throw in a packet of chicken style pieces until soft.
Add 2 teaspoons of Paprika and stir.
Open up 2 tins of chopped tomatoes and add about 6 bay leafs and 2 bouquet garnie.
Add a sprinkle of salt, sometimes I add a tiny amount of sugar.
I added a splash of water and then cook on low for about 45 mins to let those flavours mingle!!!

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Serve with long grain rice, and tuck into a bowl of comforting food 🙂

Ooh YEY !!!

I am really pleased to announce I found my favorite thrifty/frugal Vegetarian well Vegan if you do not sprinkle with cheese and it is one of the most meaty hearty delishious meals which will become a firm favorite for all of us in jam jar cottage.

I would love you to make this and feedback to me what you think. It also is extremely nutritious given it has brown rice and kidney beans to provide lots of amino acids and complete proteins.

HEARTY  SLOW COOKER RICE AND MUSHROOM CASSEROLE

Serves 6

1 tbsp of cumin seeds

1tbsp vegetable oil

2 Onions chopped

4 Celery stalks chopped

2 garlic cloves minced

1 tbsp ginger chopped

1tsp salt

1 tsp crusshed black pepper

1 mug of brown rice

1/2 cup of sundried tomatoes

1 large tin of tomatoes

3 cups of vegetable stock

2 large portobello mushrooms, cut into chunky pieces.

grated cheese to scatter over when serving.

Gently fry onions and celery for a few mins until soft.

Add garlic,ginger,cumin,salt,pepper,rice and cook, stirring for 1 min. Add sun-dried tomatoes, tinned tomatoes and vegetable stock and bring to the boil.

Place mushrooms in slow cooker and kidney beans. Pour rice mixture over and stir to combine.

Place 2 clean tea towels folded accross the top of the slow cooker to help stop soggy rice.

We ate this with a crusty roll and butter with a lovely spinach  salad with  seeds and dressing.  Ching Ching!!!!

We are even considering this as a great camping recipe for our VW campervan adventures.

Slow cooked Savoury Chickpea Stew with Roasted Red Pepper Coulis

Another thrifty frugal meal that was a hit!

1 Large Aubergine peeled and cut into 2 inch chunks

1 Large Onion, finely chopped

2 Large Potatoes cut into 1 cm cubes

2 tins of tomatoes

1 can of chick peas

4 cloves of garlic

2 teaspoons of cumin seeds

1 teaspoon of Oregano

1/2 tsp of Tumeric

1 vegetable stock cube

gently fry onion over a medium heat in oil. Add the Aubergine until it begins to brown.

Add the garlic,cumin,oregano and Tumeric and cook for a minute. Add stock and tomatoes potatoes and chickpeas  heat and then transfer to slow cooker and cook on low for 7-8 hours or High for 4-5.

We had this with as usual a lovely fresh salad.

OOh Nearly forgot the coulis!!!

In a food processor combine……

2 Roasted Bell peppers

3 oil packed sun dried tomatoes

2 Tbsp of olive oil.

1 tbsp of Balsamic Vinegar

10 fresh Basil leaves

Slow cooker Shepardess pie with green lentils.

It sounds like it will taste awful however it tastes NOM!!!! costs £3.01 for four people!!

I found this recipe in 125 best Vegetarian slow cooker recipes, byJudith Finlayson.

1 tbsp vegetable oil

3 onions

4 celery stalks

2 carrots

5 cloves of garlic

1/2 tsp thyme leaves

1 1/2 cups of green lentils

2 tins of tomatoes

2 cups of vegetable stock.

Topping of mashed potatoes

Add cheese to the mash potato (option)

On the hob fry Onions celery and Carrots and cook until vegetables begin to soften. Add garlic,thyme salt and pepper,stir. Then add Lentils and Tomatoes and Vegetable stock cube and when warmed through transfer to the slow cooker.

The recipe suggests to spread the mash over the lentil mixture and cook in slow cooker on low for 7-8 hours or on High for 3-4

hours. I just reheated the mash potato and served with a lovely fresh salad.

Again we all had clean plates and this was baby friendly too, he ate the lot. We also have some left over which I will freeze. I am really enjoying cooking with the slow cooker, their seems to be less mess in the kitchen as I am not making seperate meals and everything is ready to eat so I seem to have a bit more time to sit down in the evening. It is giving the Oven a rest and hopefully the electricity usage will be less as a result as slow cookers use a lot less energy.