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vegan recipe

Massaman Inspired Curry with Sweet Potato & Lentil

Posted on March 18, 2020

Vegan Massaman Curry with Sweet Potato and Lentil

Massaman Inspired Sweet Potato & Lentil Curry

Inspired by the peanut based massaman curry, I've made a version based on what was in my cupboards. Luckily it turned out absolutely delicious I wanted to share the recipe with you.

4.75 from 4 votes

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Prep Time 15

Cook Time 23

Servings 4 people

Ingredients

For the curry

1 tbsp olive oil
1 white onion finely diced
4 large cloves garlic finely diced
1 red chilli finely chopped
1 thumb sized piece of ginger (½ grated and ½ chopped finely)
2 stalks fresh lemongrass
400 ml veg stock
90 g red lentils ½ cup
1 tsp tamari
1 tbsp peanut butter
400 ml tinned coconut milk

Veg

1 red pepper cut into large slices
1 medium sweet potato
70 g fresh or frozen spinach

Spices & seasoning

½ tsp salt
1 tsp cumin
1 tsp paprika
¼ tsp ground cardamom
¼ tsp cinnamon
½ tsp ground dried coriander
½ tsp turmeric
2 bay leaves

To garnish

1 lime quartered
2 spring onions finely chopped
1 tsp black & white sesame seeds
Drizzle chilli olive oil

Instructions

Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes
Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks
Stir in the spices, lemongrass stalks and bay leaves and heat for a few minutes before adding the lentils and stock
Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened
Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference
Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion
Enjoy!

Notes

if you have pre-soaked your lentils you will only need around 400ml of water + stock cube, however if cooking them from scratch, rinse them and add an extra 200-300ml water to the pot when cooking
Don't forget to take the lemongrass stalks out of the curry before serving

Keyword curry recipes, massaman, peanut bassed curry, peanut recipes, vegan curry

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan

Lemon, Blueberry and Poppy Seed Muffins

Posted on March 9, 2020

Method

Preheat the oven to 180ºC (Fan)

Mix the oat milk and vinegar together and leave for around 5 minutes to create a ‘buttermilk’ like texture

Add all of the dry ingredients into a large bowl and mix together

Pour the remaining wet ingredients in with the milk and vinegar and whisk together

Fold the wet ingredients into the dry (leaving out the blueberries) making sure no pockets of flour have been left

Add the blueberries into the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing)

Pour the muffin mix into each case and top with a few additional frozen berries and push into the surface

Bake at 180ºC for around 5 extra minutes (26-30) minutes, prick with a knife and check it comes out clean

For the icing

Add fresh lemon zest to top each muffin

Mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 tsp more of icing sugar at a time if it’s too runny)

Sprinkle fresh lemon zest over the top of each muffin

dessert Recipe

Chocolate Topped Cinnamon Drop Biscuits

Posted on March 6, 2020

Method

For the biscuits

Pour the dry ingredients into a bowl together and mix

Add the vegan butter or coconut oil and mix together with your hands until combined. (If you’ve used coconut oil, add a splash of oat milk to help loosen the texture)

Roll into small ball, then place on a lined baking tray

Squash the cookies using the back of a spatula

Bake at 180ºC for 18 -20 minutes

Melt the Benefit Vitamins chocolate, oat milk, water and maple syrup together in a bowl until a thick ganache like texture has formed

*top tip if you curdle the chocolate, add a splash more of oat milk and whisk together quickly to loosen the texture

Spoon on 1 heaped tsp of the chocolate mix onto the cooled biscuits and enjoy with a cup of earl grey tea!

Breakfast Recipe

Banana Pancakes with Berry Compote

Posted on February 24, 2020

Method

In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, whisk together with the coconut milk then pour into the dry ingredients and fold together until combined

Leave in the fridge for around 10 minutes (optional, this just creates a firmer batter to add to the pan)

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then spoon on a portion of pancake batter

Once the pancakes have little air bubbles form it means they are ready to flip

Once they have cooked on both sides, stack them up and add the berry compote and a dollop of vg cream

Enjoy

For the berry compote

Add the frozen or fresh berries to a small pan with a dash of water and 1 tsp sugar, and heat until bubbling

Spoon on 2 tbsp dairy free yogurt and maybe a squeeze of maple syrup for good measure

dessert Recipe

Easiest Vegan Banana Bread Recipes – 4 Ways

Posted on June 7, 2019

Method

Pour the flour, baking powder, salt and chocolate chips into a large bowl and mix together

Mash the bananas in a bowl then add the melted coconut oil and peanut butter and mix together

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips on top

Drizzle the last tsp of peanut butter and 1 chopped overripe banana on top and pop in the oven

Bake at 180ºC for 25 minutes

Take out of the oven and loosely in tin foil then bake for a further 30-35 minutes

Method

Pour the dry ingredients into a large mixing bowl and stir together *leave a few chocolate chips and nuts for the topping*

In a shallow bowl, mash the bananas together to form a paste, then add the peanut butter and mix

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips and nuts on top

Bake at 160ºC for 35 minutes *stick a knife in the centre and make sure it comes out clean, if not add a further 5-10 minutes

*tip, to stop the chocolate chips or nuts burning on top, loosely place tin foil over the top for the final 10 minutes of baking

Method

Pour the dry ingredients into a large mixing bowl and stir together *leave a few chocolate chips and the biscuits for the topping*

In a shallow bowl, mash the bananas together to form a paste, then mix together with the biscoff spread

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips and lotus biscuits on top

Bake at 160ºC for 35 minutes *stick a knife in the centre and make sure it comes out clean, if not add a further 5-10 minutes

*tip, to stop the top from burning, loosely place tin foil over the top after 25 minutes of baking

Dinner Recipe

Lemongrass Rainbow Veg Curry

Posted on September 6, 2018

This quick curry can be on the table in less than 30 minutes. I’ve tried to include some key ingredients such as garlic, ginger and lemongrass, but stripped it back enough that it’ll still be a speedy recipe. Using seasonal fresh greens to top this will give a gorgeous crunch in contrast to the silky smooth sauce.

Vegan

On the table in 30 minutes

Gluten free

Breakdown of ingredients

Ginger- Now ginger has to be one the best ingredients to add into a curry, it gives a beautiful kick and fragrance. Top tip, dice half of the ginger to add at the start, then grate the other half into the curry once the coconut milk has been added.

Garlic – If you’re intolerant to garlic, please feel free to leave this one out however if you’re not, feel free to add an extra clove if you like it strong!

Lemongrass- Similar to the way ginger is fragrant, this will add a lovely tang with the fresh lemon flavour coming through. If you’re using dried lemongrass, be sure to add an extra strand.

Steamed tenderstem – I love adding crunchy veg to the top to add a lovely contrast to the silky smooth coconut curry sauce.

As always, be sure to tag me on Instagram if you give this a go! You can find all of my images over on Lucy & Lentils