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 ❤

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 ❤

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 ❤

Banana Oat Protein Pancakes with Cacao Nibs

These vegan banana oat protein pancakes are mega fluffy and contains a good 22g protein for the whole batch! I use my favourite protein powders from MyVegan because their flavours are delicious. They’re not chalky or gritty like other protein powders i have used before, and they seemed to make my pancakes extra fluffy!

You can get 30% off MyVegan by using my code ALEX30 at the checkout, and if you spend £30 you can get a free bottle of vitamin B12 supplements!

Makes 10 mini pancakes

Ingredients

  • 100g Oat flour
  • 1 tsp baking powder
  • 1 scoop My Vegan banana protein powder
  • a pinch of salt
  • a sprinkle of ground cinnamon
  • 1/2 large ripe mashed banana
  • 220ml plant milk
  • 1 tbsp maple syrup, plus extra to drizzle
  • 1 tbsp cacao nibs
  • a little coconut oil, for frying

Method

  1. To make the oat flour, blend up your normal oats in a blender or using a hand-stick until your form a powder/flour consistency.
  2. Add your oat flour to a mixing bowl, followed by all the other dry ingredients, then mix well to combine.
  3. Next pour in the plant milk,1/2 mashed banana, maple syrup and cacao nibs, then whisk it all up until your form a thick, but pourable pancake batter.
  4. Heat a little oil in a frying pan on a medium/high heat setting.
  5. Once hot, add 2 tbsp of the pancake batter per pancake and cook until you see bubbles forming on the surface of the pancake, then flip them over to cook for another 1-2 mins on the other side until both sides are lightly golden.
  6. Serve and top with the other half of the banana, cacao nibs, fresh berries, coconut yoghurt and a drizzle of 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 ❤