Vegan curried coconut, raisin, and almond grains

This comes from the weekend when after a day of painting, scanning, editing, and running test prints of art of mine, followed by housework,  I was more than ready for some good food. I was in one of those moods when I just wanted food to appear in front of me but did not know exactly what I wanted. After musing with a friend how it would be great if you could imagine food and it instantaneously appeared(!) I reluctantly went into the kitchen to cook. What I was going to cook, I wasn't sure of but knew I fancied something with spices and some fruit. I'm neither vegetarian nor vegan but on that day my fridge and storecupboards suggested otherwise... I was originally thinking of cooking a chickpea and apricot tagine, then a green lentil curry, but I found a packet of mixed grains that were close to their date so that made my decision for me; I'd experiment and make a mixed grain curry with raisins, almonds and coconut. 

The results was amazingly tasty vegan culinary experimentation. I'm sure this was helped by having vegan friends who have got me thinking of different ways to cook! This may not look that interesting but it tasted fab - Moroccan, South American, and Indian vibes going on here 👌 #roundtheworldinaplate 🌏🌍This is a powerhouse of goodness and super tasty!  It's full of plant-based protein, vitamins, minerals, and spices. 

Ingredients:

125g pack of ready to eat mixed grains (eg. quinoa, lentils) (or, instead of buying pre-cooked ones, pre-cook your own)

Raisins (2tbsp)

80g frozen peas 

2 small garlic cloves 

1tsp garam masala 

1/4 tsp cayenne pepper 

1/2 tsp ground coriander 

1 tbsp peach and grape juice 

3 tbsp desiccated coconut 

7 chopped almonds 

Water 

Coconut oil

Sea Salt 

Pepper 

Method:

Melt coconut oil in frying pan and add the spices 

Add chopped garlic cloves

Once softened add raisins and some water. This allows the raisins to become plump and juicy. Mmmm! 

Add frozen peas and quinoa 

Add a little more water 

Stir and simmer till all cooked and the water has been absorbed 

Add some coconut and some more water

Simmer for a couple of mins 

Repeat and add almonds too 

Add the fruit juice 

Add freshly ground sea salt and pepper to taste 

Leave to simmer on low heat for about 10mins 

Serve with torn tortilla wrap or rice 

Enjoy! If you try this out for yourself, I'd love to see a pic - tag me (@HLDCblog) on Twitter, Instagram, or Facebook, or #HLDCblog on social media 

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Vegetable Hot Pot

This is a great, nutritious, filling low-cost midweek 

meal that is quick to prepare and is ready in less than 15mins. It's perfect for warming you up on cold January nights and is packed with vitamins to keep your defences up against winter colds! 

Ingredients:

1 drained can kidney beans

1 large courgette 

1-2 garlic cloves 

Salt

3/4 tsp cumin 

1/2 tsp cayenne pepper (or more if you want it spicier) 

2 handfuls baby plum tomatoes 

2 tbsp tomato purée 

Water 

1 red onion 

Method:

Chop all fresh vegetables (apart from tomatoes) and garlic and add to a microwave steamer with a couple tablespoons water. Cook for 3mins 30secs (900W). 

Remove from microwave and add the beans and fresh tomatoes. Add in the cumin and the tomato purée. 

Place back in the microwave for 3mins. 

Stir well. 

Serve with boiled rice 

Note: Alternatively you could cook it in a slow cooker on simmer in a pan on the hob. 

Variants: 

Add in red peppers 

Add some grated carrots 

Serve with rocket 

Serve with mixed leaf salad 

For more meal ideas and cooking tips, swing by @HLDCblog on Twitter and @HCRinstacam on Instagram 

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