Coco Nuts for this Curry 

I love this curry, and tend to add veg willy nilly, depending on what’s in the fridge. So feel free to add carrots, green beans, broccoli, baby sweetcorn, sweet potatoe, and what ever you have, that’s the beauty of a good curry recipe. The spices amount sound over the top, but once you have all of these spices they do go in lots of other curries.

This is good for a group of people, or as a family favourite, as it is so tasty and easy to whip up, it can be on the table in 30 minutes. In my house, we love this as a Friday night feast, with some halloumi, or chicken thighs. It freezes well, so keep any left overs, and its a fact, that curry is always better a few days later. You can make it a bit fancy by adding toasted pine nuts on top to serve. Or for extra goodness add a couple of handfuls of spinach 5 minutes before serving. Veggies and carnivores love this.

If you’re making it for your kids, then just leave out the chilli. Mine yum this up, as it’s lovely and creamy. Even one of my children, who is the fussiest eater known to man, will have the sauce, on some rice. Which trust me, means its a winner.

Serves: 4
Cooking time: 20 minutes
Ingredients:
Dollop of coconut oil, or any oil really
1 onion, sliced
2 garlic cloves, crushed or finely chopped
Thumb size piece of ginger, chopped finely
2 teaspoons ground coriander
1 teaspoon ground cumin
Half teaspoon ground cumin
Half teaspoon ground turmeric
Half teaspoon ground cinnamon
1-2 chillis, chopped finely
Dollop of tomato puree
Can of coconut milk
200g green lentils (if using fresh cook first, I’m lazy and use a tin of ready cooked)
250g button mushrooms
Cauliflower, half of a small one
Pine nuts, cashews, pistachios, if you want to be fancy pants.
Method:
Heat a little of the coconut oil in a pan and brown the mushrooms. Set them aside to add later.
Then add the rest of the oil, onions, ginger, garlic and all the spices and seasoning. Coat the onions in all the scrumptiousness, this bit smells so good. Stir occasionally on a medium heat for 5 minutes until the onion starts to soften.
Add the coconut milk, lentils and cauliflower, cook on a low heat for 10 minutes. Add the mushrooms.
Cook for a further 15 minutes, have it simmering on a low heat as you don’t want to over boil the coconut milk.
Toast some pine nuts (or nuts of your choice) 5 minutes before the end, and/or add spinach if your heart desires.

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Use Your Loaf

Everyone loves a good, old banana loaf. This has a slight twist with, of course, coconut. This cake loaf is really healthy without scrimping on taste. It uses honey instead of refined sugar, and coconut oil instead of butter. It is a great recipe to take along to a children’s party, or to give to a new Mum. As all new Mums need cake, that’s a fact! I’ve included some other ingredients that you could use, if you’re not feeling super healthy, or don’t have some of the ingredients. It does take an hour to cook but can be knocked up in 5 minutes. Plus it also keeps for 5 days in an air tight container. 
Oven: 180 degC, 355 F 

Ingredients:

1/2 cup/ 125g coconut oil or butter

1/2 cup honey or brown sugar

3 large ripe bananas, mashed

2 cups desiccated coconut 

Handful of sultanas

4 large free range eggs

Pinch of salt

Teaspoon of cinammon

1 cup of flour, plain, whole meal or buckwheat (which would make it gluten free)

1 teaspoon baking powder

Method:

Preheat the oven, grease your loaf tin, mash bananas and whisk eggs

In a pan, and on a low heat, melt the coconut oil/ butter and honey 

Put the mashed bananas, coconut, honey and oil mixture, eggs, sultanas, salt and cinammon in a bowl and mix well. 

Add the flour and baking powder and mix together until combined, don’t over mix.

Pour into loaf tin and bake for an hour. Check it’s cooked by sticking a knife into the centre and if it comes out clean it’s ready. Set your timer for 45 minutes to check the outside isn’t burning, and if it looks quite brown then turn the heat down slightly. 

 

This Milkshake Brings all the Boys to the Yard

I adore coconut milk as there are lots of intolerances in my household. All supermarkets sell it now, and it has become a bit of a craze recently. Mainly due to the fact that it is lactose free and full of healthy, saturated fatty acids, not to mention all the vitamins and minerals. 

Coconut and banana milkshake is a favourite of mine. I often have it in the morning to kick start my day. Or, as an afternoon treat,  you could make a round of these and the coconut cookies to really measure your dedication to the coconut.

If this isn’t for you, try a coconut milk hot chocolate. I can’t put into words how scrumptious this is. 

Serves 1 (so alter for how many people, or make a batch for the fridge that’ll last 48 hours).

Ingredients:

A glass of coconut milk

1 banana

Dash of vanilla essence, or vanilla pod if you wish

Shake of cinnamon 

Blend together until no lumps


Honey, I’m Coconuts for These Cookies

I’ve played around with this recipe as I had a request from my dear friend Jen to make some healthy cookies. These were the best I could come up with, as I think cookies should still be a bit naughty. Plus my kids are fooled they pass the sweet test! 

Serves: 12 cookies

Over temp: 180 degC/ 350 F/ gas mark 4

Ingredients:

50g butter

4 teaspoons honey

5 tablespoons desiccated coconut

2 big tablespoons of peanut butter

10 level tablespoons of self raising flour

Method:

Cream the butter and desiccated coconut together with a wooden spoon until well combined. 

Add the egg yolk, peanut butter and honey. Mix all the ingredients together until evenly distributed. 

Spoon in the floor until the mixture is a soft dough.

Break the mixture in half, then the halves into halves again, and make 3 balls out of the halves, in total there will be 12.

Put on a baking tray and then squish down a bit.

Bake in the centre of the preheated oven for 10-12 minutes until slightly golden.

They are so nice warm, but will be a bit crumbly straight out of the oven, so leave to cool.

Coconut and Sweet, Sweet Potato Soup

This soup has a bit of a summery feel to it, due to the zesty lime and of course the coconut. It is so cleansing and is a really happy soup. My children love it as well. 

Serves: 4

Cooking time: 30 minutes

Ingredients:

Dollop of coconut oil

1 onion finely chopped

2 garlic cloves, finely chopped or crushed

Thumb size piece of ginger, finely chopped

1 lime

3-4 sweet potatoes, peeled and roughly chopped

600 ml vegetable stock or chicken if you like meat

400g can coconut milk

3-4 handfuls of spinach

Can of white kidney beans/ haricot beans

Salt and pepper 

Method:

Heat the dollop of coconut oil over a low heat, then add the onions, garlic, ginger and rind from the lime. Stir occasionally for 5 minutes until the onion is softened.

Add the sweet potato and cook for another 5 minutes.

Add the stock, coconut milk, lime juice and season.

Simmer gently for 15 minutes until the potatoes are cooked.

Put in a blender, if you’re serving to children blend the spinach aswell. But if you’re not add the spinach afterwards.

For extra goodness add some white beans of your choice, after blending.