Easy Chickpea, Sweet Potato & Spinach Curry

I use this curry base all the time! It’s so cozy, comforting and delicious and really budget friendly and easy to make using mostly just pantry ingredients! I also like to substitute the sweet potato for cauliflower, butternut squash or pumpkin depending on what fancy and what i have in the house!

You can keep this curry in the fridge in an air-tight container for 3-4 days or freeze leftovers for meals during the week!

Serves 3-4

Ingredients

  • 1 medium white onion, diced
  • 2 fat cloves garlic, minced or 2 tsp garlic granules
  • 300g sweet potato, peeled & cut into bite-sized chunks
  • 400g can coconut milk
  • 400g can chickpeas, drained & rinsed
  • 400g can chopped tomatoes
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 1tsp ground ginger
  • 1tbsp medium curry powder
  • a sprinkle dried chilli flakes
  • a couple handfuls fresh spinach
  • salt & cracked black pepper, to taste

Method

  1. Steam/boil the sweet potato chunks for 10 mins until slightly soft so you can poke a fork through without it breaking apart then set aside.
  2. Saute the onion & garlic in a large saucepan on a medium heat setting with a little water/oil for 10 mins until the onion is translucent.
  3. Turn the heat down to low, then stir in all the spices for 1 min until fragrant.
  4. Pour in the chopped tomatoes, coconut milk, sweet potato & chickpeas. Season with salt and pepper and give it a good stir.
  5. Bring the curry to boil on a high heat, then once it starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has thickened and reduced.
  6. Add in the spinach 5 mins before end of cooking time to wilt.
  7. Serve the curry with rice or quinoa. Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Balsamic Maple Glazed Roasted Brussels Sprouts with Pecans & Dried Cranberries

These balsamic maple glazed roasted Brussels sprouts make the most delicious side dish to a Sunday Roast dinner or Christmas dinner. I even enjoy eating this side dish on its own! It makes Brussels Sprouts taste more exciting and flavorful rather than just boiling them!

Ingredients

  • about 620g Brussels Sprouts, halved
  • a couple handfuls of pecan nuts
  • a handful dried cranberries
  • 3tbsp balsamic vinegar
  • 2tbsp maple syrup
  • 1/2 tsp garlic granules
  • 1/2 tsp dried chilli flakes (or however much you like)
  • olive oil for cooking
  • salt & pepper, to season

Method

  1. Preheat oven to 200c/180c fan oven/400f/gas mark 6. Line a large baking tray with non-stick baking parchment.
  2. Add your sliced Brussels sprouts to the baking tray and drizzle with a little olive oil, rub the oil into the sprouts with your hands then season with salt & pepper.
  3. Place them in the oven, cook for 10 mins until slightly soft.
  4. Meanwhile make the balsamic maple glaze by adding the balsamic vinegar, maple syrup, garlic granules, chilli flakes to a small bowl, then whisk everything together until combined.
  5. Take the sprouts out the oven after 10 mins of cooking, add the pecans & dried cranberries to the baking tray, then drizzle everything with the balsamic maple glaze.
  6. Place back into the oven tho further cook for 5-10 minutes until the sprouts are roasted and soft on the inside. Enjoy with your roast dinner or for any side dish!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Pasta Salad with a Creamy Avocado Pesto

This pasta salad and creamy avocado pesto is SO refreshing and SO delicious! You can add any salad veggies you desire and crispy baked salt & pepper chickpeas for some protein! In fact the chickpeas go so well with this pasta because they add a nice salty crunch! Delicious!

You could make this pasta salad the day before and take this to work/school in a lunchbox!

Keep chilled in the fridge in an air-tight container for 2 days.

Serves 3-4

Ingredients

  • 2-3 servings rigatoni pasta or preferred pasta of choice
  • 1/4 of a medium cucumber
  • a few cherry tomatoes, sliced in half
  • 400g can chickpeas, drained & rinsed (optional)
  • a sprinkle of dried chilli flakes

Avocado Pesto:

  • 1 large or 2 medium avocados
  • juice of 1 lemon
  • 3tbsp fresh flat leaf parsley
  • 1tsp garlic granules
  • salt, to taste

Method

  1. First cook the pasta according to the instructions on the packet until al dante, then drain all the water from the pan, rinse with cold water to cool the pasta down. Add the pasta to a large bowl set aside .
  2. Prepare your salad vegetables for the pasta salad by dicing and slicing them up, then stir them in with your pasta.
  3. To make the pesto, add all the pesto ingredients into a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to see if you need to add more salt.
  4. Stir the pesto into the pasta salad until the pasta is completely saturated, sprinkle with dried chilli flakes for a little kick. Enjoy!

If you would like to make some crispy salt & pepper chickpeas with the pasta salad:

  1. Preheat oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Drain & rinse a 400g can of chickpeas, then dry them with a clean tea towel or kitchen paper. Add the chickpeas to a bowl then season with plenty of sea salt and cracked black pepper. Stir everything together.
  3. Place your salt & pepper chickpeas onto your lined baking tray, then bake in the oven for 15 mins until the chickpeas are crispy and golden.
  4. Add to your pasta salad. Enjoy!

Apple Pie Oatmeal

The perfect warming porridge for the colder months of the year. Slowly cooked soft sweet cinnamon stewed apples on top of creamy cozy porridge. I love having this with creamy coconut yoghurt. It’s like dessert for breakfast!

Serves 1

Ingredients

  • 1 cup (100g) oats
  • a pinch of salt
  • a pinch of nutmeg
  • 1/2 tsp ground cinnamon
  • splash of plant milk (i used almond milk)
  • 1tbsp maple syrup, plus extra to drizzle
  • 1tsp vanilla extract
  • 1 medium sweet apple, chopped into thick chunks
  • a handful of pecan nuts
  1. Saute the cinnamon apple chunks to a small saucepan with a little water, sprinkle in some cinnamon and cook on a medium heat until it starts to bubble, then turn the heat down to low and simmer the apple for 10-15 mins until the apples are soft and the liquid has evaporated. Stir the pecans in the the apples at the end.
  2. Add the oats to a pan, stir in the salt, cinnamon & a pinch of nutmeg. Pour some boiling water from the kettle until you just covered the oats, give a good stir and soak for 5 mins until gloopy.
  3. Add the oats to the hob, add a splash of almond milk, maple syrup and vanilla extract, then gently heat up on a medium heat, stirring consistently for 5 mins until you have reached your desired consistency. (Add more milk for a creamier consistency, cook for longer for a thicker consistency).
  4. Pour your oats into your bowl, top with the cinnamon apple, some dairy-free coconut yoghurt, pecans & drizzle with maple syrup! Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Gingerbread Porridge

To get us into the festive season, we love having this gingerbread porridge with gingerbread men sprinkled on top. This has all the gingerbread flavours and whilst cooking, it sends off the most festive aromas. Such a fun way to shake up for porridge in the mornings!

Serves 1

  • 80g oats
  • pinch of salt
  • 1tsp ground ginger
  • 1/4tsp ground cinnamon
  • 1tsp vanilla extract
  • 1tbsp maple syrup/molasses
  • splash of plant milk according to your desired consistency. (I use oat milk)
  • 1 medium ripe banana, sliced in 1/2

Method

  1. Pour your oats into a saucepan, stir in the ginger, cinnamon & salt then add 1/2 the banana chopped into chunks.
  2. pour over some boiling water from the kettle until it just covers the oats and stir until gloopy. Allow the oats to soak for 5 mins to soften.
  3. Add in the vanilla extract, maple syrup/molasses and splash of plant milk and give it a good stir.
  4. Heat the porridge up on the hob until piping hot and creamy. (Add more milk for a creamier consistency, cook for longer for a thicker consistency).
  5. Serve in your bowl and top with the other half of banana, and your desired toppings. I added dairy-free coconut yoghurt, pomegranate, some vegan gingerbread men, sprinkled with extra cinnamon and drizzled with more maple syrup. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Simple Italian Tomato Pasta with red kidney beans

This is one of my go to pasta recipes, because its just so easy and simple to make yet so hearty and satisfying. The Italian tomato sauce is so so flavoursome and there is plenty of plant protein from the kidney beans! You must sprinkle the pasta with lots of nutritional yeast when you serve it in your bowl, because you haveeee to. Okay? It’s so good 😛

Serves 2

Ingredients

  • 2-3 servings of pasta
  • 400g can red kidney beans, drained & rinsed
  • 1 small onion, diced onion
  • 2 cloves garlic, minced/2 tsp garlic granules
  • 3 tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 400g can plum/chopped tomatoes
  • juice of 1/2 lemon
  • 1tbsp cornflower
  • 1 tsp sriracha sauce (optional for a little kick SO yum)
  • 1 tsp coconut sugar/brown sugar/maple syrup
  • salt & pepper, to taste

Method

  1. To make the tomato sauce, sauté the onion & minced garlic cloves in a saucepan using a little water/oil on a medium/high heat for 10 mins until the onion is see through.
  2. Turn the heat down a lil, then add the tomato purée, stir in the dried herbs (and garlic granules if your not using garlic cloves). Cook for 1 min until fragrant.⁣
  3. Pour in your can of tomatoes, lemon juice, sugar, sriracha & cornflower. Season with salt and pepper, bring to boil, then turn the heat down to simmer for 10 mins until piping hot.⁣
  4. Meanwhile cook the pasta and the red kidney beans together in a pan of boiling water at the same time according to pasta cooking instructions. ⁣
  5. Once the pasta is cooked as the beans are soft. Drain the water from the pan through a colander, then add the beans and pasta back into the pan.⁣
  6. Pour your tomato sauce over the pasta and stir it all in. (You can also wilt in some spinach if you like) Serve, sprinkle with nutritional yeast and enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Lentil, Cauliflower & Coconut Dal

Easy Simple Lentil, Cauliflower & Coconut Dal! I love this meal so much because it’s just so easy and simple to make, it’s budget friendly using mainly just pantry ingredients, and so delicious and comforting. It’s such a cozy meal especially during the cold winter evenings, but i love it in any weather with a side of salad. You can also freeze leftovers to use for meals during the week.

Serves 3-4

Ingredients

  • 1 small onion, finely diced
  • 2 cloves garlic, minced (or 2 tsp garlic granules)
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 250/300g frozen cauliflower florets
  • 1/2 can (200g) chopped tomatoes
  • 400g can coconut milk
  • 240g can lentils, drained & rinsed
  • juice of 1 lime
  • salt & pepper, to taste

Method

  1. Saute the onion & minced garlic in a saucepan with a little water (or oil if preferred) and cook on a high heat setting for 10 mins until the onion is see-through.
  2. Stir in all the spices, cook for 2 mins until fragrant.
  3. Pour in the coconut milk, 1/2 can chopped tomatoes, lentils, frozen cauliflower & lime juice, then bring to boil. Once it starts to bubble, turn the heat down to low, stirring occasionally, let it simmer for 30 mins until the sauce has thickened and reduced down.
  4. Season with salt & pepper, serve with rice & enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Sweet Potato & Lentil Shepherds Pie

Easy and delicious vegan shepherds pie. So comforting, satisfying and full of so much goodness! This is one of our favourite family meals! We could eat this everyday!

You can also freeze your leftovers in the freezer for meals during the week!

Serves 3-4

Ingredients

  • 1kg sweet potatoes, peeled & washed
  • 1 small onion, diced
  • 2 cloves garlic, minced (or 2tsp garlic powder)
  • 1 medium carrot, finely diced
  • 200g chestnut mushrooms, diced
  • 1tsp dried basil
  • 1tsp dried oregano
  • 400g can chopped tomatoes
  • 1 can lentils, drained & rinsed
  • 1/2 can red kidney beans, drained & rinsed
  • 1 knob vegan butter
  • A sprinkle of nutritional yeast (optional)
  • Salt & pepper, to taste

Method

  1. Preheat oven to 200C/180C fan/400F/gas 6.
  2. To make the sweet potato mash: slice up your sweet potatoes and place them in a pan of boiling water. Cook until nice and soft, then drain the water from the pan, add a knob of vegan butter, a sprinkle of nutritional yeast, season with salt & pepper, then mash until fluffy and creamy. Set aside.
  3. Next sauté the onion, garlic & finely chopped carrot in a large separate saucepan on high for 10 minutes using a little water to steam fry until the onion is see-through and the carrot is almost soft.
  4. Add in the diced mushrooms, further cook for another 5 minutes until the mushrooms are soft.
  5. Stir in the dried herbs, cook for 1 min until fragrant, then pour in the chopped tomatoes, 1/2 can red kidney beans & lentils, season with salt & pepper, cook for 6-7mins.
  6. Add the lentil & mushroom filling into a medium sized baking dish, then smooth over the sweet potato mash on top making patterns using a fork.
  7. Bake in the oven and cook for 20 minutes until piping hot and the mash is almost crisp on top. Serve with green veggies! Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Easy Bean Chilli

This easy-to-make delicious bean chilli is so warming and comforting, but we enjoy eating it any time of the year! It’s very budget friendly, using only pantry simple ingredients so perfect for people who are on a low budget, students and parents! You can freeze any leftovers and make yummy meals during the week or keep it chilled in the fridge for 2-3 days!

Serves 4

Ingredients

  • 1 medium/small red onion, finely diced
  • 400g can chopped tomatoes
  • 1 vegetable stock cube
  • 3tsp garlic powder/granules
  • 1tsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1/2 tsp mild chilli powder
  • 1tsp dried oregano
  • 1tbsp maple syrup or 1tsp brown sugar
  • 1 tin red kidney beans, drained & rinsed
  • 1 tin black beans, drained & rinsed
  • salt & pepper, to taste

Method

  1. Saute the onion in a pan on a medium heat setting with a little water/oil until translucent for around 6 mins.
  2. Pour in the chopped tomatoes, then fill the chopped tomatoes tin with water until it reaches almost to the top, pour the water into the pan then add the vegetable stock. Give it a good stir. (optional – i prefer to blend the tomato mixture using a hand stick blender until smooth, i just prefer the texture this way)
  3. Once blended (if you did) add all the spices and seasonings, maple syrup/sugar and the beans. Bring it all to boil on a high heat setting, then once it all starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has reduced. Season with salt and pepper.
  4. Serve with rice, sweetcorn and avocado! Enjoy! 🙂

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Creamy Peanut, Sweet potato & Chickpea Curry

This is my favourite curry of all! It’s so creamy, comforting and fragrant, and so quick and easy to make using just simple pantry ingredients! It’s healthy and very budget friendly too! Everyone will love this, i’m sure! 🙂

Serves 4

Ingredients

  • 1 medium brown onion, diced
  • 2 fat cloves garlic, minced
  • 1 medium sweet potato, peeled & chopped into small cubes
  • 1 tbsp medium curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp mild chilli powder
  • Juice of 1/2 lime
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, drained & rinsed
  • 300ml vegetable stock
  • 2 heaped tbsp smooth peanut butter
  • salt & pepper, to taste

Method

  1. First steam/boil the sweet potato for 15 minutes until soft.
  2. Meanwhile, saute the onion and garlic in a saucepan on a medium heat setting with a little water/oil until translucent.
  3. Add all the spices to the pan, stirring frequently on a low heat until fragrant, then pour in the chopped tomatoes, veg stock & cooked soft sweet potatoes.
  4. Blend the mixture in the saucepan using a handstick blender until super smooth and creamy (NOTE: You may need to add a little water little by little to reach your desired consistency)
  5. Stir in the chickpeas, lime juice & peanut butter to the curry sauce, then turn up the heat to medium, then once it starts to bubble, turn the heat down to low to simmer for 15 – 20 minutes, stirring frequently until thick and creamy. Season with salt and pepper (add more water if desired)
  6. Serve with rice and wilt in some fresh spinach 5 minutes before end of cooking time! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤