Hi Friends! Welcome back to another Kiah’s Kitchen recipe post, I’m sharing a super delicious, cheap and easy Coconut Kidney Bean Curry recipe! I have been continuing to read and explore the principles of diet according to Chinese Medicine and taking a more holistic approach …
Tag: vegan recipe
Hi Friends! Welcome to another Kiah’s Kitchen recipe post. I recently read a book called Food for the Seasons: Eat Well and Stay Healthy the Traditional Chinese Way by Lun Wong, it was a gift from my mum for Christmas and I loved it! I …
Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe!
Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, rain, hail or shine! Plus, I live in Melbourne, and for the last week we have had peak temperatures of 15 degrees during the day, it’s been so cold that half of the residents of Yarra Glen have started their fires up again!
Enough about the weather, back to the food! This curry is a one pot wonder, it’s very simple, uses whole food ingredients and packs a flavourful punch. I originally got the idea for this after visiting Mildred’s in Soho, London where I had their Sri Lankan sweet potato curry!
If you’d like to give this a go, the full recipe is down below and I have also created a quick video if you’re more of a visual learner.
As always, if you make any of my recipes, please let me know how you liked them by commenting below or on my Instagram @kiahs.kitchen and use #KiahsKitchen on any photos you share, I love seeing feedback and re-creations!
Until next time,
Sweet Potato, Chickpea & Green Bean Curry
This delicious and healthy curry is an easy week night dinner for the whole family which will warm you from the inside out!
- 2 medium sweet potatoes
- 1 medium brown onion
- 4-5 cloves garlic
- 3 cm piece ginger
- 300 grams green beans
- 1 400g can of diced tomatoes
- 1 400g can of chickpeas
- 1 400ml can of coconut milk
- 2 tbsp coconut/olive oil
- 0.5 cup vegetable stock
- 0.5 cup cashew nuts
- 1.5 tsp ground cumin
- 1 tsp ground corriander
- 1 tsp turmeric
- 0.5 tsp red chilli flakes
- 1 tsp curry powder
- 1 pinch salt and pepper to taste
- 1 whole lime
- 1 bunch fresh corriander
- 1 cup coconut yoghurt to serve optional
- 1-2 cups jasmine or basmati rice
Peel and dice the sweet potatoes into 1-2cm cubes
Peel and dice the onion
Peel and finely mince the garlic cloves
Rinse the beans, remove the ends and chop in half
Drain and rinse the chickpeas and assemble the spices
In a medium sized pot, heat the coconut oil on a medium to high heat
Add the chopped onion and sauté for 2-3 minutes
Add the garlic and ginger to the pot and sauté for another 1-2 minutes
Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds
Add in around 100-200ml of the vegetable stock to prevent the mixture from sticking, then add the diced sweet potato and stir well to coat in the spices
Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine
Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally
If serving with rice, start cooking it during this time, I added some smokey paprika and frozen peas to my rice cooker for something different, however feel free to keep it simple with plain steamed rice
After 20 minutes, test potatoes with a fork, they should be fairly soft
Add in the chopped green beans and salt and pepper to taste, stir well and cook for another 5-10 minutes depending on desired texture
Serve curry on a bed of rice, top with chopped cashew nuts, chopped coriander and squeeze the lime juice over the top (don't skip this, it adds an extra oomph!) I also add a spoonful of coconut yoghurt (YUM!)
Dig in and enjoy!
Leftovers can be stored in the refrigerator in an airtight container for up to three days, or can be frozen for up to one month for best results.
Today was a very productive Sunday, I had brunch with a few of my favourite ladies, stopped at the in-laws for a quick chat and a cuddle with Nathan’s second cousin’s new baby girl, I dug up the ground in my veggie patch in preparation …
Earlier in the year I shared my go-to summer breakfast, vegan bircher muesli which is a staple for me in the warmer months (find the recipe here). However now that the leaves have fallen, the days have become incredibly short and I can literally see …
Wowweee it’s getting freezing in Melbourne! I absolutely love autumn, the colours, the leaves falling, the crisp air, the beautiful fog and mist sitting across country paddocks early in the morning. During these cool Autumn days, soup becomes a staple in my household, I could honestly live on it I love it that much!
This Curried Pumpkin, Lentil and Coconut Soup is delicious and warming to the soul. Served with fresh bread it makes a hearty meal for lunch or dinner. This soup is so easy and quick to make, it will definitely be a go-to this season!
As always, if you make any of my recipes and post the end result on insta, please tag me @kiahs.kitchen or #KiahsKitchen I would love to see your creations!
The full recipe is available below, for a downloadable PDF of this recipe, follow this link: Curried Pumpkin Lentil and Coconut Soup
Curried Pumpkin, Lentil and Coconut Soup
Yield: 4-6 servings Prep time: 10 minutes Cook time: 40 minutes
1 medium-large butternut pumpkin
1 large onion
4 cloves of garlic
1 3 inch piece of fresh ginger
1-2 tbsp of olive oil
1 cup dried red lentils
4 cups of vegetable stock
1 400mL can coconut milk
1 400mL can diced tomatoes
1/2 cup coconut yoghurt
1 heaped tbsp curry powder
1/2 tsp red chilli flakes
Fresh coriander for serving
Salt and pepper to taste
Fresh limes or lemons to serve
Remove skin and seeds from butternut pumpkin and chop into small 1cm cubes*
Peel and finely chop the onion and garlic cloves
Peel and grate the ginger
In a large pot, heat the olive oil and add the onion, sauté until translucent
Add the garlic and ginger to the pot, stirring for another two minutes
Stir in the curry powder and chilli flakes, allowing to cook for abut 30 seconds until fragrant
Add the finely diced pumpkin to the pot and stir well to coat in the spices
If the mixture is beginning to stick to the base of the pot, add a little of the stock to lift it
Rinse the lentils well and add them to the pot, along with the coconut milk, vegetable stock and diced tomatoes
Bring the mixture to a boil, add a generous amount of the black pepper, and some salt to taste, stir well
Partially cover and allow soup to simmer for 30 minutes or so, stirring occasionally
The soup is ready once the pumpkin and lentils are tender and turning slightly mushy blending together
Serve soup in bowls, topped with coconut yoghurt, plenty of fresh coriander, lime/lemon juice and a side of fresh bread
*This soup does not require blending in a food processor, it is therefore very important to ensure the pumpkin is diced small enough that it cooks thoroughly blending into the lentils.
For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.
Currently in Australia, we are in the middle of a very hot (some would say unbearable) Summer. Last night the temperature didn’t drop below 30 degrees Celsius and I woke up at 5am to go to the gym already sweating (YUCK!). With thunderstorms on the way this evening, it has been a very humid, sticky, yucky kind of day. Luckily, I have the day off work and have taken the opportunity to write up my delicious Avocado Red Lentil Pasta recipe while sitting under the air con. Of course as always, this recipe is 100% vegan and plant based, and thanks to the red lentil pasta, it’s also gluten free! This pasta dish is perfect for summer, packed full of fresh ingredients providing plenty of micronutrients and a great balance of carbs, protein and healthy fats.
Anyway, without further ado, let’s get into the recipe.
If you make the Avocado Red Lentil Pasta and share it on insta, don’t forget to tag @kiahs.kitchen and #KiahsKitchen as I would love to see it!
For a downloadable PDF of this recipe, please click this link: Avocado Red Lentil Pasta
Avocado Red Lentil Pasta
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Makes: 4 Servings
Fresh corn kernels from 2 cobs of corn
200g swiss brown mushrooms, sliced
1 punnet cherry tomatoes, quartered
½ medium-large zucchini, chopped
1.5 large avocados, skin and pip removed
1.5 cups kale, finely chopped
1 small clove garlic, peeled
2-3 tbsp. olive oil (garlic infused)
½ cup fresh coriander
2 spring onions finely sliced
1 250g packet of red lentil pasta
Salt and pepper to taste
Fresh basil to serve
Fill a pot with water (ensure it is big enough for the amount of pasta you are cooking) and place it on the stove at a high heat to bring to a boil
Meanwhile, in a large non-stick pan heat 1-2 tablespoons of olive oil over a medium heat and add the corn kernels and sliced swiss brown mushrooms, stirring occasionally
Add the garlic clove to a food processor (or blender) and process until finely chopped then add in the zucchini and blend until a paste forms
Add the avocado, lemon juice, ¼ cup of water and 1 tablespoon of olive oil to the zucchini mixture and blend until smooth, add additional water if required
Add salt, pepper and the fresh coriander to the avocado mixture and blend once more until combined
When the pot of water has reached a boil, add the pasta and set a timer (according to packet instructions)
While the pasta is cooking, add the cherry tomatoes to the pan with the mushroom and corn mixture, continuing to stir on a low to medium heat
Once pasta is cooked, drain, rinse and set aside
Stir in the finely chopped kale to the pan with the mushroom, tomato and corn and cook for 3-4 minutes
Add the cooked pasta and the avocado sauce to the pan and stir for 3 minutes ensuring the pasta is well coated
Serve pasta in bowls topped with a drizzle of olive oil, sprinkle of spring onion, fresh basil and salt and pepper – you could even add some nutritional yeast