Delicious and Nutritious Kumara and Cauliflower Curry

If found this recipe in the Australian 'Nourish' magazine, which is full of healthy yummy recipe ideas. This curry had a great balance of flavours. Although I wouldn't make it during mid week, as it takes a while to prepare.

 

Ingredients:
- 1tsp each fennel, coriander, cumin seeds
- ½ tsp turmeric
-1 tsp garam masala
- oil (I used coconut oil)
- 1 brown onion
- 4 cloves garlic
- 1 long red chilli, seeded and finely chopped
- 2 tbsp tomato pate
- 2 x 400g tins tomatoes
- 2 cups vegetable stock
- 600g kumara, chopped into 2 cm cubes
- ½ head cauli, broken into florets
- 2 x 400g tins brown lentils (or 3/4cup dried lentils, cooked)
- dry toasted cashew nuts, crushed, natural yogurt, and coriander leaves to serve

Method:
Place fennel, coriander, and cumin seeds in a non stick frying pan over medium heat and cook for 1-2 min or until fragrant. Transfer to mortar, then add the turmeric, garam masala, and pinch salt, and grind to a fine powder.

Heat oil in a large heavy based saucepan over medium heat. Add onion and pinch of salt and cook, stuirring often, for 3-4 min until softened.

Add garlic and cook for 3 min, stirring frequently to avoid burning. Stir in ground spice mixture and chilli and cook for 2-3 min, then stir in tomato past, tomatoes, and stock.

Add kumara and bring to boil over a high heat. Reduce the heat to low, cover, and simmer for 25-30 min or until the kumara is just soft.

Add cauliflower, stir and continue to cook for 8 min, then add the lentils and cook just long enough to warm them through.

Season and serve with cashews alongside, brown rice, natural yogurt, and coriander leaves.

Pumpkin almond loaf

I found this in the Jan/Feb edition of Life and Leisure magazine, and not only does it have no refined sugars, and is full of healthy stuff, but it's yum too!

Ingredients:
600-700 g butternut pumpkin
250 g  almond meal (or for a cheaper option use 1/2 wholemeal flour)
2 tablespoons of chia seeds
2 tablespoons of ground linseed
half teaspoon cinnamon
half teaspoon nutmeg
1 teaspoon baking soda
quarter teaspoon sea salt
2 carrots
half cup sultanas
half cup pumpkin seeds plus extra to garnish
quarter cup coconut oil, warmed to the consistency of soft butter
3 eggs at room temperature
Method:
Preheat oven to 175 degrees celsius and line a loaf tin with baking paper.
Chop pumpkin into 2 cm cubes, steam or boil until slightly tender and set aside to cool
In a small-to-medium sized bowl, combine almond meal with chia seeds, linseed, spices, baking soda and sea salt. Set aside.
Grate carrots into a large bowl.  Add cooled pumpkin, sultanas, pumpkin seeds, coconut oil and eggs and stir until a runny batter is formed.  Add dry ingredients and stir gently until just combined.
Spoon batter into prepared loaf tin and garnish with extra pumpkin seeds.  Bake for 60-85 minutes or until firm to the touch and a skewer comes out clean
Enjoy!