Spicy Mediterranean Vegetables

Mediterranean Spicy Vegetables 8

A delicious healthy recipe that is packed full of flavour. This had a mild-medium taste, I didn’t want it too strong as my toddlers eat this too, but you can make this as strong or as mild as you like πŸ™‚

Mediterranean Spicy Vegetables 3

This dish is so versatile, from how you cook it to how you serve it. I cooked this on the hob in a large pan, but this can be cooked in a slow-cooker, in a casserole dish in the oven or even in a tagine. So long as you saute the onions, garlic and spices first, this can be cooked however you find easiest.

Mediterranean Spicy Vegetables 5

I like to serve this with Cous Cous, but you can serve with Quinoa, Bulgar Wheat, Rice, Pasta, Spaghetti, Potato wedges. It can be served in a Jacket Potato or alternatively it can be eaten on its own. Enjoy! πŸ™‚

Preparation Time: 30 Minutes
Cooking Time: 80 Minutes
Serves: 4
Calories Per Serving: 184 (Average)

Ingredients

  • 1 Aubergine/Eggplant, cut into small cubes about 1.5 cm
  • 1 Onions. diced
  • 3 Cloves Garlic, finely chopped
  • 2 Courgettes/zucchini, cut into small cubes about 2 cm
  • 1 red or yellow pepper, cut into 3cm slices
  • 125 g/4.5 oz Mushrooms, roughly chopped
  • 1 Tsp Cumin
  • 1 Tsp Dried Coriander
  • 2 Tsp Mild Chili Powder
  • 0.5 Tsp Ground Nutmeg
  • 1.5 Cups/375 ml Passata (Sieved Tomatoes)
  • 1 Tbsp Tomato Puree (Tomato Paste)
  • 0.5 Cup/125 ml Water
  • 2 Tbsp Olive Oil
  • Salt
  • Cracked Black Pepper

Method

  • Place the Aubergine (eggplant) into a colander or bowl, sprinkle with salt and leave for about 30 mins
  • After the 30 minutes, rinse the aubergine thoroughly in cold water, then place on kitchen towel and pat dry
  • Heat up 1 tbsp of olive oil in frying pan over a medium heat
  • Add the aubergine to the frying pan and fry for about 10 minutes until the pieces are softened and are a golden brown colour
  • Heat up the other 1 tbsp of oil in a heavy bottomed pan over a low-medium heat
  • Add the onion to the pan and saute for about 5 minutes
  • To the onions add the garlic, cumin, coriander, chili powder and nutmeg and cook for a further 5 minutes
  • Keep stirring to make sure the spices don’t stick to the bottom of the pan
  • Add the cooked aubergine, courgette (zucchini), pepper, mushrooms, passata, tomato puree and water to the pan
  • Simmer over a low heat for about 60 minutes until the ingredients are soft and tender
  • If the pan becomes too dry you can add a little more water or passata
  • Best served immediately, but can be kept in the fridge for a day or two, or even frozen
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Sweet Potato Wedges

Sweet Potato Wedges

While I do try to eat healthy as much as I can,Β there are days where all I want is some good comfort food. Once upon a time I would have headed straight for a bowl of chips, but I now try to find new foods to avoid these. For me, Sweet Potato wedges are a perfect option. Delicious on their own or as an accompaniment to a main meal, they are packed full of nutrients and fibre, plus I don’t feel guilty if my toddlers eat a few of these πŸ™‚

Oil and Spices

Coated Wedges

Sweet Potato Wedges

Sweet Potato Wedges

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
Calories per serving: 241

Ingredients

  • 650g Sweet Potatoes
  • 3 tbsp Olive Oil
  • 3 tsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • Pinch of Ground Black Pepper

Method

  • Pre-heat oven to Gas Mark 5/190Β°C/375Β°F
  • Peel and cut the sweet potatoes into chunky wedges
  • Place the wedges into a large roasting tin
  • In a small bowl mix the oil, paprika, ground cumin, garlic powder, salt and pepper#
  • Pour the mixture over the wedges and shake them well to coat thoroughly
  • Spread the wedges into a single layer and place in the oven
  • Bake for 35-40 minutes

Vegetable Korma

Main

I have finally found a spare few moments to add a recipe. I must admit I’ve been struggling to find the time to add anything to this blog, but that doesn’t mean I aren’t busy coming up with new ideas in the kitchen. Some ideas work and some go straight on the compost! I’ve got quite a collection building that are just sat in different notebooks at the moment, hopefully as my baby gets older and starts to sleep better I will have more time on an evening to dedicate to my passion of creating yummy recipes Β πŸ™‚

Curries are one of my favourite meals, I just love everything about them! The taste, the smell, the textures, the colours, they’re a pleasure for your senses!Β This is a nice mild curry so the full family can enjoy this. My two toddlers both love this one. Although the curry is mild it is so full of flavour, and what could be better than a curry that is good for you!

I like to serve this with Quinoa and Bulgar Wheat, but it goes with anything, rice, cous cous, sweet potato wedges, even pasta!

Vegetable Korma

Preparation Time: 15 Minutes
Cooking Time: 65 Minutes
Serves: 6
Calories Per Serving: 264

Ingredients

  • Β 2 tbsp Vegetable Oil
  • 2 tsp Turmeric
  • 2 tsp Ground Cumin
  • 2 tsp Garam Masala
  • 1.5 tsp Ground Coriander
  • 1 tsp Dried Coriander Leaf
  • 0.5 tsp Salt
  • 4 Garlic Cloves
  • 2 Onions
  • 350g Cauliflower
  • 200g Broccoli
  • 450g Potato
  • 1 Green Pepper
  • 1 Red Pepper
  • 200g Mushrooms
  • 500g Passata
  • 400ml Coconut Milk

Method

  • Cut up all of the vegetables into quite large chunks
  • Add the oil to a large pan and place on a medium heat
  • Add the onions to the pan and gently cook for 2-3 minutes. Do not let the onions start to brown
  • Add the spices, salt and garlic to the pan and cook these through with the onions for a further 5 minutes
  • Add extra oil if you need to
  • Once the spices have been cooked through, add all of the vegetables to the pan and mix through with the spiced onion mix
  • Add the coconut milk and the passata to the pan and mix thoroughly
  • Let the curry simmer for about 60 minutes, or until the vegetables are soft and cooked through
  • This can then be served immediately or can be frozen for a later date