Quick and easy veggie curry

IMAG1105 The weather has been so cold here for the last few days so we warmed up with this tasty curry. It is so easy and quick to prepare and its a healthier alternative for those of you who are fond of a takeaway curry! I’ll bet it tastes better than any takeaway too!


1 onion

3 cloves garlic minced

1 inch piece ginger grated or minced

2 tbsp garam masala

2 tbsp curry powder (try to get one which is msg free!)

1/2 large butternut squash

1/2 head of cauliflower (separate the florets)

2 sweet pepper cut into strips

6 button mushrooms

1 tin chickpeas

1/2 tin organic coconut milk (or alternatively make your own :))

400 ml chicken stock

5 large tomatoes chopped


Fry the chopped onion, garlic and ginger in a saucepan with a little olive oil until soft. Do this over a low heat and take care not to burn.

Add the spices and stir. Add the squash, cauliflower, peppers and mushrooms and stir.

Follow with the chickpeas, tomatoes, and stock – give it a good stir

Simmer for 20 mins without the lid. Add 1/2 tin coconut milk and cook for a further 15 mins on a low heat.

I usually serve this with brown rice but we were all out, so today we served with basmati rice instead 🙂

This would be great with some spinach stirred in at the last minute – I usually add some but we are all out! Too much juicing 😉

Also of course this dish would work with chicken and lamb too.

IMAG1105 Enjoy!


Falafel Burger

IMAG1021We try to have a couple of meat free days during the week. I don’t feel like I am missing out when I have something like this, it is so satisfying and filling! It took lots of attempts to get my recipe correct. This one works well for our family 🙂 


75 g breadcrumbs (I use Nana’s recipe)

1 onion

2 garlic cloves

5 button mushrooms

bunch coriander

1/2 chili

1 tsp turmeric

2 tsp harissa relish

1 400 g tin chickpeas

1/2 tin sweetcorn



 I just pop everything in the processor and whizz together.


Shape into thick patties and pat with a little flour. Cover with cling film and place in the fridge until you are ready to use them.


Pre heat your deep fryer (eeeek, this is not healthy!)

I have cooked these in the oven but they dry out so much, and they broke up a little too. So although the deep fry isn’t too healthy, they do taste better.

I cook for 7 minutes.

The dressing

1 tablespoon greek yogurt

1 1/2 tablespoon tahini paste

a little lemon juice

I serve this with a chunky slice of cheddar cheese and sliced tomato. I served a pea salad on the side, lightly dressed with some olive oil and lemon juice.

Enjoy 🙂