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 ❤

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 ❤

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 ❤

Creamy Garlic & Mushroom Pasta

This is hands down one of my favourite pasta dishes to make, because it’s so easy & quick to make and so light and creamy. Besides, mushrooms and pasta go so well together don’t you think? I used dairy-free yoghurt for the dreamy creamy sauce so it’s light, yet so comforting and creamy and the garlic and other flavours are so tasty together!

Serves 2

Ingredients

  • 2 servings dried pasta of choice
  • 3 cloves garlic, minced
  • 150g mushrooms, sliced
  • 1 tsp dried basil
  • 3-4 tbsp dairy free plain yoghurt (i use coconut yoghurt )
  • 1 tbsp nutritional yeast
  • juice of 1/2 lemon
  • salt & pepper, to taste

Method

  1. Cook the pasta according to the instructions on the packet.
  2. Meanwhile, saute the garlic in a separate saucepan on a high heat with a little water, or oil if you prefer, stirring frequently until fragrant.
  3. Add the mushrooms into the pan with the garlic, further cook for 5 minutes until the mushrooms have softened.
  4. Stir in the dried basil and cook for a further 1 min until fragrant, then set the mushrooms aside.
  5. Once the pasta is cooked, drain all the water from the pan through a colander, then add them to the pan with the mushrooms and stir everything through.
  6. Add in the yoghurt, nutritional yeast, lemon juice and a little salt and pepper, gently stir everything together until creamy.
  7. Serve into your pasta bowls 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, Mushroom & Bean Burgers

makes 8 burger patties

Ingredients

  • 1 can red kidney beans, drained & rinsed
  • 1 can green lentils, drain & rinsed
  • 1 clove garlic, diced
  • 1/2 red onion, diced
  • 230g mushrooms, finely diced
  • 100g cooked quinoa/bulgur wheat
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tbsp soy sauce/tamari
  • 5-6 tbsp corn flour
  • 2 tbsp nutritional yeast
  • a good pinch of salt

Method

  1. Preheat oven to 200C/400F/180C fan/gas mark 6. Line a baking tray with non-stick baking parchment or lightly grease with a little olive oil.
  2. First saute the mushrooms in a saucepan with a little water or oil for 10 minutes until the mushrooms are soft and there is no liquid at all in the pan. (meanwhile its a good idea to boil 40g dried quinoa while the mushrooms are cooking)
  3. Once the mushrooms and quinoa are cooked, drain the quinoa and set them both aside.
  4. Add the beans, lentils, garlic, red onion, mushrooms, 100g cooked quinoa, soy sauce, smoked paprika, dried parsley, nutritional yeast & a good pinch of salt in a food processor, then process for about 1 minute until everything is smooth. Add the corn flour and process for another 1 minute until combined. (add more corn flour if the mixture is too wet)
  5. Place the burger mix into a large bowl and refrigerate for 30 minutes or so until the mixture becomes more firm. (or if you’re impatient like me, you can skip the firming process LOL), but don’t worry if the mixture is still slightly wet, it will be fine.
  6. Scoop out 1 big heaped tbsp of the burger mixture with your hands, then make a ball shape, then press flat onto the baking tray until you form a round patty shape until all the mixture is gone.
  7. Bake them into the oven for 30 minutes, turning them over half way through cooking time, until both sides are crisp and firm.
  8. Serve inside a burger bun, or enjoy with some crispy oven baked fries and a salad! 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 ❤

Tofu Fajita Bowl

Delicious Mexican Tofu Fajita Bowl with bulgar wheat, black beans, avocado, baby corn, lots of lettuce underneath and avocado. I created this recipe to try and mimic El Pasco fajita sauce, i think it taste pretty much the same, its so good! You can wrap the fajita tofu in tortilla wraps or enjoy in a nourish bowl like in the photo!

Serves 1

Ingredients

Fajita Sauce:

  • 2 tbsp tomato puree
  • 1 tbsp maple syrup
  • juice of 1/2 lime
  • 1 tsp sriracha mayo/sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp nutritional yeast
  • 1/4 tsp mild chilli powder
  • a pinch of ground cinnamon
  • a pinch of garlic powder

Tofu:

  • 1/2 395g block extra firm tofu, drained, pressed & dried
  • a sprinkle smoked paprika
  • 1/2 red bell pepper, green pepper & yellow pepper
  • mushrooms (optional)
  • red onion (optional)

Method

  1. Preheat the oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Slice the dried tofu into bite sized pieces, add the tofu to a small bowl, then sprinkle in some smoked paprika, shake the bowl until the tofu is coated well.
  3. Add the tofu to the lined baking tray and bake in the oven for 15 minutes, until slightly crisp on the outside.
  4. Meanwhile to make the sauce, mix together all the sauce ingredients into a bowl until everything is fully combined then set aside.
  5. Slice your bell peppers into thin strips.
  6. Once the tofu is slightly crisp and much more firm, take it out the oven. Heat a frying pan with a little water/oil, then add the peppers cooking them on a medium/high heat setting until slightly soft. Add the tofu, then pour in your fajita sauce, stirring frequently, cook for another 3 minutes until the sauce has reduced and the peppers are soft.
  7. Serve with rice/Bulgar wheat/quinoa, some lettuce, tomatoes, black beans, avocado or wrap them up into tortilla wraps with some vegan cheese, lettuce & 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 ❤

Easy Simple Chia Pudding

Creamy, thick chia pudding that’s easy to make, nutritious, and so delicious! Just 4 ingredients required for this tasty breakfast, snack, or dessert!

Chia seeds maybe really tiny, but they really are a super seed because they are full of important nutrients! They are a good source of Omega-3 fatty acids which is normally found in fish, so as a vegan, its really important to include seeds in your diet! These seeds are full of fibre which will make you feel fuller for longer. They are also full of antioxidants, iron & calcium!

Serves 2

Ingredients:

  • 70g (1/4 cup) chia seeds
  • 1 cup (about 250ml) dairy-free milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract (optional)

To Serve:

Method:

  1. Pour the chia seeds & milk into a bowl, stir everything well using a whisk.
  2. Whisk in the maple syrup and vanilla extract (if using). Whisk well until combined.
  3. Cover the bowl with clingfilm and leave in the fridge to set for 10-15 minutes, or until it has thickened and the chia seeds have absorbed all the liquid.
  4. Serve with creamy Alpro coconut yoghurt, sliced bananas, strawberries, coconut shreds and drizzle with 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 ❤

Lemon & Poppy Seed Pancakes

Fluffy Vegan Lemon & Poppy Seed Pancakes are one of my favourites! They’re so fresh and zesty and they have a nutty crunchy texture from the poppy seeds! I love them served with creamy coconut yoghurt, fresh berries & drizzled with maple syrup! Try these fluffy pancakes for yourself!

makes about 10 pancakes

Ingredients

  • 200g plain flour
  • 1 tsp baking powder
  • a pinch of salt
  • 1 tsp poppy seeds
  • zest of 1 medium/large lemon
  • 250ml dairy-free milk
  • 1 tbsp maple syrup, plus extra to drizzle
  • 1 tsp coconut oil for frying

Method

  1. Add all the dry ingredients in a medium-large mixing bowl, including the lemon zest. Give it all a good stir to combine the ingredients together.
  2. Make a well in the middle of the flour mixture, pour the milk & maple syrup into the well, then whisk everything together until you form a smooth pancake batter (it should be a little thick, but pourable, like the consistency of yoghurt)
  3. Heat a little coconut oil in a frying pan on a medium heat setting.
  4. Once the pan is hot, add 2 tbsp of pancake batter for each pancake. Cook until you see bubbles forming on the surface of the pancakes, then flip them over to cook on the other side for another 1 minutes until both sides are lightly browned.
  5. Serve with Alpro coconut yoghurt, fresh fruit/berries, and drizzle with 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 ❤