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


  • 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


  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


  • 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


  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 ❤

Creamy Asparagus & Mushroom Tagliatelle with Toasted Cashews

Because its spring, i came up with this healthy creamy pasta, 100% vegan, made with just a few ingredients. Creamy coconut yoghurt, garlicky stir-fried asparagus and mushrooms with hint of zesty lemon and topped with toasted cashew nuts. All the fresh zesty flavours of spring/summer. I love this pasta dish!

This is creamy flavoursome pasta is so quick and easy to make. It makes the perfect mid-week dinner or tasty lunch which you can take to work/school in your lunchbox! 




Serves: 2


  • 2 servings dried tagliatelle, (or any other pasta)
  • a small handful raw cashew nuts
  • 3 cloves garlic, minced/finely grated
  • 100g asparagus spears, sliced
  • 100g mushrooms, sliced 
  • 4 tbsp coconut yoghurt
  • 1 tsp nutritional yeast, plus extra to sprinkle
  • salt & black pepper


  1. Cook the pasta according to packet instructions.
  2. Meanwhile, saute the garlic in a frying pan/wok with a little spray oil on a medium-high heat for 2 minutes until fragrant.
  3. Add the asparagus & cashews and cook for 3 minutes, then add the mushrooms, stirring frequently to cook for another 3 -4 minutes, or until all the veggies have softened and the cashews are nicely toasted.
  4. Once the pasta has cooked until al dante, drain the pasta water from the pan in a colander, then transfer the pasta back into the saucepan.
  5. Stir in the coconut yoghurt, nutritional yeast and lemon juice, then add in the garlicky asparagus, toasted cashews and mushrooms. Season with salt and pepper. Keep stirring until all is combined.
  6. Serve in your bowl and sprinkle with a pinch of extra nutritional yeast, and enjoy!