Sweet Potato + Chickpea Coconut Curry

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Sweet Potato + Chickpea Coconut Curry
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. In a large saucepan, heat the mustard seeds until they start to pop. You can use a little coconut oil if you like, but I was keeping this oil free so I went without (and just kept a good eye on them so they didn’t burn). Once they begin to pop add in the turmeric, cardamom and curry powder and stir for a minute.
  2. Add in the onion and garlic and cook for 3-5 minutes. If you’re not using oil just stir regularly so it doesn’t burn. Add in the sweet potato, tinned tomato and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender.
  3. Stir in the chickpeas and coriander and cook for another 5 minutes. Season with the salt, black pepper and lime.
  4. Serve with rice, quinoa, naan and/or mint yoghurt and garnish with coriander. Curry can be stored in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Vegan Easter Cookies

vegan easter cookies

The kids will love these Rainbow Easter cookies!

If you can combine cookies, bright colours, and Easter all into one recipe then I think you’re on to a winner. So we did just that. These vegan Easter cookies are quick, easy and will be loved by all. read more

Print Recipe
Vegan Easter Cookies
Prep Time 30 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
Cookies
Ingredients
Icing
Prep Time 30 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
Cookies
Ingredients
Icing
Instructions
Cookies
  1. Preheat oven to 180'C and line two baking trays with non-stick baking paper.
  2. Clear a space for rolling, and grab two additional sheets of baking paper, a rolling pin and your biscuit cutters.
  3. Place coconut butter and maple syrup in a large mixing bowl and mix until it's creamy. Add vanilla bean powder and salt and mix once again to combined.
  4. Add in flour and use a wooden spoon to mix. You may need to get in there with your hands and work the mixture until you can shape it into a ball.
  5. The mixture should press together when pinched - if it's a little bit sticky, add small amounts of flour little by little; if the mix is a little dry add a dash more sweetener.
  6. Roll out the dough between two sheets of baking paper until it's roughly ¼ of an inch thick. Take your bunny cookie cutter to cut out the cookies and then carefully transfer to prepared baking tray with a little gap between them. This is for airflow, they won't spread as they're baking.
  7. Work any dough scraps into a ball and repeat until all the biscuit dough is used up. Bake in a pre-heated oven for approximately 8-10 minutes (you may need a little longer depending on your oven). Bake until the edges are just starting to go golden. Please note: the cookies will harden as they cool down, so make sure not to overbake them. Remove from oven and place on a rack to cool before icing them.
Rainbow Icing
  1. Add the soaked cashews, coconut butter, maple syrup, vanilla bean powder, salt and 2 tablespoons of almond milk to your high speed blender, such as a Vitamix (start with 2, but add an extra tablespoon of almond milk at a time depending on consistency). Blend until smooth.
  2. Divide the icing into four small bowls and add the turmeric powder, beetroot powder and spirulina powder into three of the bowls and leave one of the bowls of icing without any colouring. Once the colours are all mixed, in a separate bowl, mix all four colours of icing together so you have rainbow icing.
  3. Once the cookies are cool, dip them gently into the icing one by one so they have a marbled like effect. Then place in the fridge to firm the icing up a little bit.