Chickpea Curry

SERVES 4

INGREDIENTS:

1 1/2 tbsp coconut oil

3 spring onions, finely chopped

1 red pepper, chopped

1-2 leeks or courgettes, sliced

1/2 tsp salt

2 garlic cloves, minced

1 tsp ginger, grated

2 tbsp red or green thai curry paste

1/3 cup peas

1 can coconut milk

1 1/2 cups chickpeas
handful mushrooms, chopped

3 tbsp coriander

METHOD:

1. Heat the coconut oil in a pan over a medium heat, then stir in the spring onions, leeks/courgettes, red peppers and salt. Cover and cook for about 5 minutes, or until the vegetables have softened a little.
2. Add the garlic, ginger and curry paste and stir to coat. Cook for another 5 minutes, then add the peas and coconut milk.
3. Turn up the heat to bring the mixture to a boil, then reduce the heat, cover and cook for 5 minutes. Stir in the chickpeas, mushrooms and coriander and cook for a final 5 minutes. Serve with coconut rice.

Recipe from How Sweet Eats

Courgette Coconut Noodles

SERVES 2

INGREDIENTS:

1 tbsp coconut oil

2-3 spring onions, finely chopped

1 tsp fresh ginger, grated

1 cup coconut milk

4 inch piece of lemongrass

1 tsp fish sauce/tamari

juice of a lime

2 tomatoes, diced and deseeded

3 courgettes, sliced very thinly

small handful basil leaves

small handful coriander leaves

crushed peanuts

METHOD:

1. Heat the coconut oil in a pan over a low heat, add most of the spring onions, the ginger and the lemongrass. Add the coconut milk and fish sauce and simmer for about 20 minutes, then add the lime juice and a pinch of sugar or honey, to taste, and a little water if it thickens too much.
2. Add the tomatoes to the pan, along with the basil and stir until the leaves wilt.
3. Turn off the heat, remove the lemongrass and add the courgette noodles. Serve before the courgette cooks and top some coriander, peanuts and the remaining spring onion.

Coconut Raisin Baked Oatmeal

INGREDIENTS

1/2 cup oats
2 tbsp raisins
1/4 cup coconut milk
1/4 cup milk
1 banana
1/2 tsp baking powder

METHOD

1. Preheat the oven to 180C/350F/mark 4.
2. Soak the oats and raisins in a bowl with the milks for 10-15 minutes.
3. Set aside a few slices of the banana and mash the rest.
4. Combine the soaked oats mixture with the banana and baking powder and transfer to a small oven-proof dish, then bake for 15-20 minutes, until crispy and light golden brown.