A quick and easy curry.
Pumpkin is such a great vegetable. Low in calories, but high in Beta Carotene (converted to Vitamin A in the body). One cup will provide over 100% of your recommended daily requirement. So it’s great for eye health and has so many other health benefits too ! This recipe is easy to make and will have you coming back for more!
Who would have thought about putting cabbage into this recipe? I have to confess I didn’t, until I bought some local, organic cabbage and started to wonder what I could do with it. The plan was to make a zucchini curry but the cabbage was calling to be added. It compliments the zucchini really well and bulks up the curry too. This curry is so full of goodness. I hope you enjoy it.
I love this meal and in fact, it is one of my staple meals for camping. It is so easy to make even the non-cook can make it! It is packed full of protein. I serve on a bed of wholegrain Kamut khorsan wheat spaghetti (available from organic and health shops) which contains a whopping 12g/100g protein. This recipe is so versatile. If you don’t have tinned tomatoes and paste, use ready made pasta sauce. If you don’t have a red capsicum, use another colour or whatever other vegetables are in the fridge!
I’ve been working on my dahl recipe for ages.There has been a lot of tweaking to get it ‘just right’ and I finally feel that this is it! This is a wonderful, healthy, hearty meal which is great especially in winter. I usually make a big pot of it as it freezes really well. You can use any vegetables that you have in the house and the spiciness can be adjusted to suit the individual. Enjoy!
I found a similar recipe to this a really long time ago. I’ve played around with it to make it perfect for my taste buds. There are lots of different versions of this sauce now but I love this one. It can be made as thick and creamy as you want (add less water, more cashews/vegan butter etc). It is perfect for so many dishes.
This recipe makes ‘a lot’ of sauce! I used this batch to make a big lasagne, vegetable bake and nachos!! I haven’t yet tried freezing it but will report back when I do as it would be great to have a supply of this handy for a quick dinner that the whole family will enjoy.
I love this topping because it has become my plant based version of parmesan cheese without the nutritional yeast (which I am not a big fan of for health reasons-too much MSG/yeast extract).
So if you’re health conscious, plant based or dairy free this topping is perfect.
Easy to make and blends together within seconds.
It is great served on top of pasta, soups or vegetable bakes.