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 ❤

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 ❤

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 ❤

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 ❤

Summer Veg, Chickpea & Potato Stew

This is one of my fave meals to have anytime of the year, this also makes a great side dish at a summer BBQ. Full of summer veggies, potatoes, chickpeas & tomatoes, and a bunch of seasonings to make this meal super tasty! It’s so filling, healthy and super delicious and really easy to make, just stick it in the oven and let it all cook in all those wonderful flavours.

Serves 4

Ingredients

  • 2 courgettes/zucchinis, sliced into bite-size pieces
  • 3 small potatoes (about 250g), sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 125g mushrooms, sliced
  • 1 can chickpeas, drained & rinsed
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tsp garlic powder
  • 1 OXO vegetable stock cube
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • sprinkle of dried chili flakes (optional)
  • 1 red onion, sliced (optional)

Method

  1. Preheat oven to 200C/180C fan/400F/Gas mark 6.
  2. Add all your sliced veggies into a large oven dish, then stir in the chopped tomatoes, chickpeas, tomato puree, all the seasonings and spices, sprinkle in the OXO vegetable stock cube, then season with salt & pepper. Stir all ingredients well together.
  3. Cover the oven dish with a lid or tin foil, cook in the preheated oven for 20 minutes, then take off the lid/tin foil and cook for another 20-25 minutes until all the vegetables are nice a soft and the sauce has thickened. Add the red onion (if using) 5 minutes before end of cooking time.
  4. Serve with rice/quinoa/couscous! 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 ❤

Crispy Baked Chickpea Falafel’s

These falafel’s are so delicious and you can pretty much serve them however which way you want to, inside a sandwich, wrap, pita or in a Buddha bowl with hummus or a lemon tahini dressing and a salad. They are so healthy using no oil and baked, yet they are still so crispy and soft inside, plus they are SO EASY to make!

Ingredients

  • 400g can chickpeas, drained & rinsed
  • 1 small red onion, diced
  • 2 cloves garlic, sliced
  • 2 tbsp plain flour
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp mild chilli powder (optional)
  • 1 tsp dried parsley or you can use fresh parsley
  • 2 tsp sesame seeds
  • juice of 1 lemon
  • 2 pinches salt

Method

  1. Preheat the oven to 200c/180c fan oven/400f/gas mark 6. Line a baking tray with non-stick baking parchment or spray with a little oil to prevent the falafel’s from sticking to the baking tray.
  2. Add all the ingredients into a food processor and whizz until you form a paste. NOTE: If you like some bite and texture to your falafel’s leave some chickpeas out whole, then add the chickpeas to the falafel paste once it’s all whizzed up.
  3. Scoop out 1 heaped tbsp per each falafel and roll into ball shapes using your hands, then place them onto your lined baking tray.
  4. Baked the falafel’s for 20-25 minutes until they are lightly golden and crisp on the outside, but soft in the middle.
  5. Serve in a Buddha bowl with hummus or a lemon tahini dressing. I also love these inside a hummus salad wrap, pita or sandwich! 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 ❤

Apple Crumble Breakfast Jars

Its always good to switch breakfast up a bit, and i LOVE these apple crumble breakfast jars if i ever get bored of oatmeal or toast! These jars are filled with my Homemade Peanut Butter Granola, sauteed cinnamon spiced apple & creamy coconut yoghurt, drizzled with peanut butter on top! Also these also make such a delicious healthy dessert or snack!

Serves 2

Ingredients

Method

  1. First saute the apples by adding a little bit of water to a saucepan, just enough to cover the bottom of the pan, then add the apple chunks & stir in the ground cinnamon. Bring it all to boil on a high heat setting, then once it starts to bubble, turn the heat down to low and simmer for about 15 minutes until the apple is soft and the water has absorbed. Allow to cool for 5 minutes.
  2. Add some granola on the bottom of your jar, then add the coconut yoghurt on the top, then the cinnamon apple, keep layering until you reach the top of your jar!
  3. Drizzle some peanut butter over the top (optional but so good), 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 ❤