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 ❤

Peanut Butter, Pecan & Choc Chip Cookies

These cookies are so lush! They’re filled with chocolate chips, peanut butter and delicious pecan nuts (my faves)! I love to have these heavenly cookies with a glass of dairy-free milk, it makes such a yummy TREAT and they’re 100% VEGAN! They’re gooey and soft on the inside and crisp and crunchy on the outside, perfect!

Makes 9-10 cookies

Ingredients

  • 1 cup (200g) Plain flour
  • 1/4 cup (85g) light soft brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup (110g) dairy-free butter
  • 1/2 cup (120g) maple syrup
  • 1/2 cup (100g) natural peanut butter
  • a handful dark choc chips
  • a handful pecans, roughly broken up

Method

  1. Preheat oven to 190C/375F and line a large baking tray with non-stick baking parchment.
  2. Stir the dry ingredients together in a mixing bowl, then mix together all the wet ingredients into a separate mixing bowl.
  3. Add the dry ingredients, to the wet ingredients including the choc chips and pecans, then stir well to combine everything together until you form a cookie dough.
  4. Scoop out the dough using an ice cream scoop or a table spoon of the cookie dough, place it onto your lined baking tray and press down the dough a little.
  5. Bake in the oven for 15 minutes, until lightly golden, leave to rest on the baking tray for 5 minutes before transferring to a cooling wrack. 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 ❤

Crispy Baked Satay Tofu

Serves 1

Ingredients

  • 1/2 block extra firm tofu, drained
  • 1 heaped tbsp natural smooth peanut butter
  • juice of 1 lime
  • 1 tbsp soy sauce/tamari
  • 1 tbsp maple syrup/honey
  • 1/4 tsp dried chilli flakes
  • 1/4 tsp ground ginger
  • water for consistency.

Method

  1. Preheat the oven to 200C/180C fan/400F/Gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Gently press your tofu in between a clean tea towel or cloth until all the excess water has gone.
  3. Slice your tofu into bite-sized cubes, then set aside in a medium-sized bowl.
  4. For the satay sauce, add the peanut butter to a small bowl, then whisk together the lime juice, soy sauce, maple syrup, ginger & chilli flakes until all combined, then add a little water to reach a medium thick consistency. (should be thick, but pourable).
  5. Spoon the satay sauce all over the tofu cubes until the tofu is fully saturated in the sauce. (leave some satay sauce to drizzle all over your stir-fry too)
  6. Transfer the satay tofu onto your lined baking tray, bake in the oven for 15-20 minutes until the outside is crisp and golden. Serve with Stir-fry veggies and noodles/rice. 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 ❤

Peanut Butter Rawnola

I thought my homemade peanut butter granola was the most delicious thing on the planet, until i made this peanut butter RAWNOLA! It kinda tastes like snickers but without the chocolate! Its so so good! I normally like to top my rawnola on top of smoothies, nice-cream or porridge, but i can’t resist to just snack on it how it is. Its too heavenly not to.

Ingredients

  • 2 cups (200g) oats
  • 2 heaped tbsp (110g) peanut butter
  • 80g maple syrup/honey
  • 2 handfuls of raw peanuts/pecans

Optional add-ins

  • Vegan dark chocolate chips
  • chopped dark chocolate bar
  • seeds
  • freeze-dried raspberries
  • dried fruit

Method

  1. In a large mixing bowl, add in the peanut butter & maple syrup, mix together, then heat it up in the microwave for 30 secs until everything has loosened up and is easy to mix.
  2. Pour the oats into the peanut butter mixture and stir everything together well until the oats are fully saturated in the peanut butter and maple syrup. Set aside.
  3. To toast the peanuts, dry fry them in a frying pan, on a medium heat setting for about 5 minutes or so until they are lightly golden all over.
  4. Stir the toasted peanuts into the rawnola.
  5. Pour your rawnola into a clean empty container and keep in the fridge to keep fresh. Serve as a topping on porridge, smoothies, nice-cream, in a fruit & yoghurt bowl, or just simple snack on it like i do most of the time 😀 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 ❤

West African Peanut & Tofu Curry

Creamy, comforting, cozy, curry! This is the sort of curry i like to curl up on the sofa in my pjs with for cozy time, it’s so creamy and delicious, i love it, and its really easy to make!

Serves 4

Ingredients

  • 300g extra firm tofu
  • 1 medium brown onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp medium curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/2 tsp mild chilli powder
  • 400g can chopped tomatoes
  • 200ml veg stock
  • 2 tbsp smooth peanut butter
  • juice of 1/2 lime
  • a handful of raw peanuts
  • salt & pepper to taste

Method

  1. Preheat oven to 200C/400F/Gas mark 6/Fan 180C, and line a baking tray with non-stick baking parchment.
  2. Drain the tofu from the packaging, then gently press the tofu in between a clean tea towel until all the liquid has gone.
  3. Slice the tofu into bite-sized squares, place onto your lined baking tray, season with salt, then bake in the oven for 10-15 minutes until the tofu is firm. Set aside.
  4. Next saute the onion & garlic in a saute pan with a little water/oil on a medium-high heat setting for 3 minutes, until the onion is soft and see-through.
  5. Now stir in all the spices, cook for 1 minute until fragrant.
  6. Pour in the chopped tomatoes, vegetable stock & juice of 1/2 lime, then stir in the peanut butter & the tofu cubes.
  7. Stir everything together well, bring it to boil, then once it starts to bubble, turn the heat down to low and simmer for around 15 – 20 minutes until the sauce becomes thick and creamy. Season with salt & pepper, to taste.
  8. Meanwhile, add the peanuts to the baking we used earlier, then roast them in the oven for 5 minutes until lightly golden.
  9. Serve the curry with rice top with the roasted peanuts 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 ❤

Homemade Peanut Butter & Pecan Granola

WARNING!! WARNING!! HIGHLY ADDICTIVE!! WARNING!! You have been warned. Yes i am addicted to my homemade peanut butter & pecan granola… like, i literally LOVE IT! I love to have it for breakfast sometimes, but almost every night, i will just snack on a huge bowl it’s that good! Me & my partner fight over who gets the biggest clusters, I really hate it when he gets the biggest ones, we both love it! I love making homemade granola, because shop-bought granola is always full of refined sugars and most of the time i can never find some that are dairy-free. This granola is much better as it contains just 4 INGREDIENTS!

Serves 5

Ingredients

  • 250g Oats
  • 70g (3 tbsp) Maple syrup/honey
  • 110g (2 big heaped tbsp) Peanut butter
  • a handful of pecan nuts, or raw peanuts

Method

  1. Preheat the oven to 200C/180C fan/400F/Gas mark 6. Line a large baking tray with non-stick baking parchment.
  2. In a mixing bowl, add in the peanut butter and maple syrup, mix well to combine, then microwave for 30 secs so it becomes much more runny.
  3. Pour the oats into the mixing bowl, then stir them into the peanut butter & honey mixture until all the oats are fully saturated. Break up a few pecans or leave some whole, then stir them in with the oats.
  4. Pour the raw granola onto your lined baking tray. (flatten the granola down tightly if you like granola clusters)!!!
  5. Bake in the oven for 15-20 minutes, turning over halfway through cooking time until golden brown. Make sure you keep checking it, you don’t want to burn it!
  6. Once the granola is golden and crisp, allow it to cool for 10 minutes before adding it to a clean empty container.
  7. I like to serve it with Alpro Coconut Yoghurt or plant milk and fresh fruit! (but most of the time i like to snack on a huge bowl of the stuff in the evenings) LOL! 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 ❤

Peanut Butter & Banana Porridge with Raspberry Chia Jam

Serves 1

Ingredients:

  • 50g – 70g Oats
  • pinch of salt
  • 1 medium ripe banana, sliced
  • splash of plant milk, (i used unsweetened soya milk)
  • 1 tbsp peanut powder/1 tsp peanut butter (i used peanut powder)

For the Raspberry Chia Jam

  • 150g frozen raspberries
  • 1 tbsp maple syrup/honey
  • 1 tsp chia seeds

Method:

  1. To make the Raspberry Chia Jam: Pour the frozen raspberries in a saucepan, heat up on a high heat setting, (you can add a little water if its too dry, but frozen raspberries have a lot of liquid in anyway so there is no need) (we don’t want runny jam).
  2. When it all starts to bubble, turn the heat down to low and simmer for 10 minutes until the raspberries are crushed and has thickened
  3. Stir in the maple syrup & chia seeds, cook for another 5 minutes.
  4. Pour the raspberry chia jam into a clean empty jar and allow to cool and thicken for 10 minutes before serving.
  5. For the porridge: Stir the oats and salt in a small saucepan, 1/2 sliced banana.
  6. Pour a splash of boiling water over the oats until its just covered, add the peanut powder or peanut butter, mix well, then allow to soak for 10 minutes until soft.
  7. Add the saucepan to the hob, heat up the porridge on a medium heat setting, pour in a splash of plant milk, stirring frequently, cook for 5 minutes until you reach your desired consistency. Note: Add more milk for a creamy thinner consistency, cook for longer for a thick and textured consistency.
  8. Serve the porridge in your bowl, top with the other 1/2 of banana slices, raspberry chia jam & another tsp peanut butter. Enjoy!

P.S – If you end up trying this recipe, i always love to see your photo’s on Instagram, so if you post it, tag me in the photo so i can see it & i will mention you in my story!