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! ๐Ÿ™‚

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!

PSย โ€“ 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 tagย @nourishingalexย and i will happily share it on my Insta-Stories! THANKS, Alex โค

Creamy Vegan Mac n “Cheese”

Oh this vegan mac n cheese is soooooo creamy and dreamyyyy, you should give this a try yourself! This one is much healthier than the normal mac n cheese which is high in saturated fats. We love this creamy sauce, it’s made from sweet potato, dairy-free milk and yummy seasonings and flavours to make this really tasty! This is easy to make and really budget friendly!

Serves 4

Ingredients

  • 4 servings dried pasta of choice
  • 1 large sweet potato, cut into chunks
  • 400ml dairy-free milk
  • 3 tbsp nutritional yeast, plus extra to sprinkle on top
  • 1/2 or 1 tsp garlic powder, depending on how garlicky you like it
  • 1/4 tsp smoked paprika
  • salt & pepper, to taste

Method

  1. First steam/boil the sweet potato for 15 minutes, or until very soft.
  2. Meanwhile cook the pasta according to instructions on the packet.
  3. Once the sweet potato has softened, drain all liquid away through a colander, then place the soft sweet potato chunks into a blender (or you can use a hand stick blender) and blend until smooth.
  4. Pour in the dairy-free milk a little at a time to reach your desired consistency, then give it another blitz in the blender until super smooth and creamy.
  5. Add in all the spices and seasonings, salt & pepper, to taste, then give it another blitz in the blender until everything is combined. (taste the creamy sauce to see if you would like to add anything else).
  6. Once the pasta has cooked, drain all the liquid away from the pan through a colander, then pour the pasta back into the pan.
  7. Pour your creamy sauce all over the pasta, the stir the sauce through until the pasta is covered in the creamy sauce. (if your sauce has turned cold, you can heat it up in the microwave before adding to your pasta)
  8. Serve with anything you like, broccoli, cherry tomatoes, salad etc, then sprinkle with more nutritional yeast. Enjoy!

PSย โ€“ 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 tagย @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex โค

Vegan Lentil & Mushroom Cottage Pie

This is our family favourite meal to have! YES not only do i love this vegan cottage pie LOADS, but my daughter & partner love it too, so you know that it’s gotta be pretty yummy if the non-vegans love it too! It’s such a comforting traditional British meal, always so good to have on a rainy day (or whatever the weather actually)!

It’s very rare we have all the same meals at the dinner table sadly (yeah it’s tough cooking for 1 vegan, 1 little fussy eater & 1 “I’m not eating vegan food” man! But we deffo can enjoy eating this meal altogether which is brilliant and saves me a lot of time and energy cooking 3 separate meals! I’m really happy my family like it!

Serves 4

Ingredients

For the mashed potato:

  • 800g Maris Piper potatoes, peeled and sliced
  • Splash of dairy-free milk
  • 1 knob vegan butter/1 heaped tbsp vegan mayo
  • a few pinches of nutritional yeast (optional, but so good)
  • salt & pepper, to taste

For the filling:

  • 1 medium onion, finely diced
  • 4 cloves garlic, minced/finely grated
  • 2 medium carrots, finely diced
  • 150g mushrooms, finely diced
  • 1 tbsp tomato puree
  • 1/2 tsp dried rosemary
  • 1 veggie OXO stock cube
  • 300ml cold water
  • 1 can lentils, drained & rinsed
  • 1 tsp balsamic vinegar
  • 1 cup frozen peas
  • 1 tsp cornstarch
  • salt & pepper, to taste

Method:

  1. Preheat the oven to 200c/180c fan oven/400f/gas mark 6.
  2. Add your sliced potatoes to a pan of boiling water, once it starts to bubble, turn the heat down to low and simmer the potatoes until they are soft.
  3. Meanwhile to make the filling, add the onion, garlic & finely diced carrots to a saucepan with a little water/oil and bring to a medium-high heat setting, stirring frequently cook for about 10 minutes until the onion is see-through and the carrots have softened.
  4. Next add the mushrooms, cook for another 5 minutes until the mushrooms are soft and they become dry.
  5. Add in the tomato puree, dried rosemary & vegetable OXO cube, stirring frequently cook for 3 minutes until fragrant.
  6. Now add the water, lentils, balsamic vinegar & the frozen peas. Bring it all to boil, then once it starts to bubble, turn the heat down to low and simmer for about 15-20 minutes until the sauce has reduced. Stir in the cornstarch to make the sauce much more thicker and richer. Season with salt & pepper.
  7. Once the potatoes are soft, drain the water from the pan, then pour the potatoes back into the pan, then pour in the milk, add the vegan butter/mayo, season with salt & pepper and add a few pinches of nutritional yeast (optional, if you want a cheesy flavour).
  8. Mash the potatoes with a potato masher until they’re smooth, creamy & lump-free.
  9. Now pour the cottage pie filling into a medium-sized baking dish, then spoon over the mashed potato on top.
  10. Bake the cottage pie in the oven for 30 minutes, or until the potato is lightly golden and crisp on top. ENJOY!

PS โ€“ 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 โค