Continuing my love of Turmeric with this healthy vegan one pan vegetable curry. I am always attracted to one pan dinners, when our weekdays are busy enough it makes meal time that much easier to know you can throw a few quality ingredients in a pan and let it cook away for half an hour giving us some free time to do other things. With three children all wanting my attention this is very handy let me tell you. Seems to be always when I am cooking dinner when they all want my undivided attention for one thing or another.
My husband isn’t a big fan of curries so I don’t get to make them as much as I’d like to but today I had a craving for it so I made it for myself and the rest will go in the freezer for when I have another curry craving moment. Leftovers are good for work lunches too as this keeps well in the fridge for 3-4 days and the freezer 3-4 months.
Super healthy with added quinoa so no need for heavy rice. I do like something to soak up all the sauce though, I had some of my Homemade Naan Bread in the freezer. Quick heat up and it’s good to go!
One thing I have been mad about lately is the spice turmeric. There has been a lot of chat about this golden spice in recent times for its wonderful medicinal health benefits. Even though the Indian & Asian culture has been using it to flavour and colour their curries and traditional dishes for centuries the western culture has finally caught on to the many wonderful benefits it contains including anti-inflammatory properties, cancer prevention, improves brain function, prevention of diseases such as Alzheimer’s and heart disease, helps with arthritis pain, and also has proven benefits to help against depression.
But how do we use it?
Well apart from the usual use in curries and indian/asian dishes I like to use it to flavour all sorts of vegetables such as baked cauliflower, pumpkin, sweet potatoes anything really it gives it a subtle spiced flavour without being too over powering. I also add a couple tablespoons to my polenta coating to make these eggplant chips and wow did it come out delicious. You can either buy the powder or use fresh turmeric peel it and grate a 5cm piece, warning though can no will stain your hands, chopping boards and well anything it comes in contact with so if this bothers you use kitchen gloves and be careful in the preparation.
I served them with a Turmeric Garlic Aioli and well I have to say I am now turmeric obsessed! So hopefully in the future I’ll be an elderly woman still happy, fit and active with all my heart, joints and marbles in check. This definitely fits the saying “A teaspoon a day will keep the doctor away!”
Turmeric Spiced Polenta Eggplant Chips with Turmeric Garlic Aioli
After a very long and exhausting week my body felt tired and drained definitely in need of a fully loaded veggie meal packed with all the good stuff to refuel myself. Brussel sprouts, cauliflower, broccoli, cabbage are all super charge veggies. Spelt pasta is low gi and better for digestion. When I feel like pasta I opt for this kind. Throw them together in a hot pan with some basic flavours of garlic, fresh chilli and lemon tossed through with some sesame and olive oil, yum just what the doctor ordered!
Spelt Spaghetti with Loaded Veg, Garlic, Chilli and Sesame Seeds
We all know how much I love quinoa, it’s just so versatile. I like to use it as a substitute instead of rice because of it’s high protein and superfood status. Quinoa is a gluten free wholegrain which is low GI giving you slow releasing energy also making it better for digestion.
I have adapted a recipe I saw in last edition of Eat Well magazine where they used brown rice, I also added a few extra yummy things.To make this a vegan dish you can use almond milk and omit the fetta cheese. Works well with a side salad or with grilled chicken or perfect on it’s own for a healthy vegetarian dish. Divide the leftovers into portions and you also have work lunches sorted too. Super healthy and delicious!
Healthy Vegetarian Dish packed with veggie goodness, as a side or on its own. Also great for weekday lunches
2 cups white quinoa
4 cups water or vegetable stock
1 red capsicum sliced
6 button mushrooms quartered
1 zucchini sliced
300g peeled and diced pumpkin
4 cloves of garlic crushed
2 tb olive or coconut oil
1.5 cups almond or milk of choice
1 large tomato diced
2 tb basil pesto or handful chopped basil leaves
50g fetta cubed
1/4 cup pitted kalamata olives
extra basil to garnish
Preheat oven to 200’C fan forced
Wash quinoa under running water and place in a saucepan with water/stock. Bring to the boil then reduce heat and cook for 20-25mins until water is absorbed. Fluff out and place in a bowl, set aside.
While quinoa is cooking, place prepared vegetables in a baking dish with oil and garlic toss to coat. Cook in oven for 20mins until vegetables are just starting to brown.
Place milk, tomato and pesto in a jug and mix to combine
Place cooked quinoa in a roasting tray with the roasted vegetables mix together, pour oven milk mixture. Add fetta and olives and bake in the oven for 25 mins or until hot and browned. Serve hot or warm with salad.
Who said vegetarian meals had to be boring? The stigma associated with vegetarian food thankfully is becoming less and less especially with the evolution of ‘meat-free’ Mondays.
Most of us use the weekend to relax, unwind, socialize, have a wine or four and sometimes over indulge a little, so when Mondays come around we are back on track and feel we need a clean start to the week. But that doesn’t mean you have to eat a boring bowl of steamed veggies, there is so many tasty and interesting ways to eat vegetables if only we think outside the box.
Stuffing vegetables are my favourite, I like using quinoa because it’s high in protein and well its overall amazingness and guess what tastes pretty good too. Mix with your favourite vegetables, a few herbs and spices and you are on a winner. If you experiment a little you will soon see that vegetarian isn’t so boring after all.