authentic living

Tag: vegan

Summer Fennel and Zucchini Pasta

Summer Fennel and Zucchini Pasta

Hi Friends, Wow, it has been a hot minute since I have posted a recipe to this blog, apologies for my absence I have been busy growing and birthing a human, who arrived safely on the 22nd of December 2019 – I’ll save the birth […]

Easy Black Eyed Pea Curry

Easy Black Eyed Pea Curry

Hi Friends! Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing my delicious and easy Black Eyed Pea Curry recipe! Cooking with black eyed peas is actually new to me, I have never tried them before! I was in my local green […]

Easy Red Lentil Dahl Recipe!

Easy Red Lentil Dahl Recipe!

Hi Friends!

I’m back with another Kiah’s Kitchen recipe for you today! This past weekend in Melbourne was a doozy! I believe Saturday was the coldest March day in over 40 years and it poured with rain for most of the day. Whilst there are many downsides to being trapped inside all weekend, there are a few positives to come out of it. Firstly, drinking copious amounts of tea and reading all the books.  And secondly, getting to whip out and dust of my red lentil Dahl recipe that is perfect for this kind of weather!

Let’s talk about lentils!

These little legumes are low in calories and packed with nutrition. Lentils are high in fibre, iron, protein and folate, they help to lower blood cholesterol and stabilise blood sugar. Nutrition aside, lentils are easy to come by, extremely affordable and able to be sourced in bulk! Whilst there are so many great recipes you can use lentils for, one of my staples is a delicious and warming red lentil Dahl.

Dahl is prepared using dry lentils, spices and various sources of liquid to create a flavourful curry that can be served as a side, as a main, on its own, with rice, with naan bread…really the sky is the limit.

For my Dahl, I use both coconut milk and canned tomatoes to give extra flavour and creaminess, I also use homemade veggie stock and fresh curry leaves in addition to the dried spices to really make the flavour pop. Dahl is a super easy and quick meal, its cheap and extremely healthy, the perfect dish to add into your weekly rotation during the cooler months. I add a lot of fresh ginger to mine so it is very warming and good for your immune system, the chilli is optional, you can omit this if you don’t like too much spice, it will still have plenty of flavour from the other spices used. When I make this dish I will usually stir through some spinach in the final stage of cooking then serve on a bed of jasmine rice topped with some coconut yogurt and fresh coriander leaves with a side of steamed greens!

If you have never cooked with dried lentils before and would like to give it a go, this is a perfect recipe to start with. I do hope you enjoy this meal and it adds some warmth and flavour to your week. If you make this please feel free to share an image with me on Instagram by tagging or #kiahskitchen I would love to see your creations, alternatively leave a comment down below to let me know how you liked it!

Until next time,

Kiah x

Easy Creamy Coconut and Tomato Red Lentil Dahl

Lentils are seriously a little nutrition powerhouse, they are an excellent source of plant protein, folate, magnesium and fibre, they are packed with protein and help to reduce cholesterol while stabilising blood sugar. Lentils are super affordable making this Dahl recipe a cheap but flavourful and nourishing meal, great for the cooler months!

Course Dinner, Main Course
Cuisine Indian
Keyword Dahl, Red Lentil Dahl, Vegan Dahl
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people


  • 1.5 cups dried red lentils rinsed
  • 3 cups vegetable stock
  • 1 400g tin diced tomatoes
  • 1 400g tin of full fat coconut milk
  • 1 whole brown onion diced
  • 4-5 cloves garlic crushed
  • 1 thumb fresh ginger peeled and grated
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp good quality curry powder
  • .5 tsp dried chilli flakes optional
  • 12 fresh curry leaves
  • 1 tbsp cold pressed olive or avocado oil
  • 1 bunch coriander including stems roughly chopped
  • 1 whole lime
  • 4 servings jasmine or basmati rice

Optional for serving

  • 4 servings fresh steamed broccoli
  • 250 grams fresh baby spinach leaves
  • 1 tub natural coconut yogurt


  1. Prepare onion, garlic and ginger and measure out spices into a small ramekin (makes cooking process easier)

  2. In a medium cast iron pot, heat olive oil over a medium/high heat

  3. Add onion and sauté for 2-3 minutes until becoming golden and translucent 

  4. Add garlic, ginger and curry leaves, stir well for another 1 minute

  5. Add all spices (turmeric, cumin, garam masala, curry powder and chilli flakes) and stir quickly so as not to burn, add a little water to prevent sticking and create a paste consistancy

  6. After a minute, add the rinsed red lentils, coconut milk, tomatoes and vegetable stock and stir to combine

  7. Bring mixture to a boil then immediately turn down to a simmer and cover partially, set a timer for 30 minutes

  8. While the Dahl is cooking, prepare your rice according to packet directions (I use a rice cooker)

  9. After 30 minutes, lentils should be cooked, stir through most of the coriander (save some for serving) and fresh spinach leaves (if using)

  10. Dish rice into bowls, top with Dahl, sprinkle with remaining fresh coriander leaves and squeeze over lime juice, add a dollop of coconut yogurt (if using)

  11. Other options include serving with naan bread and adding some steamed greens on the side 

Recipe Notes

Leftovers can be stored in an airtight container in the refrigerator and consumed within 3 days or frozen for up to one month for optimum freshness. 

Dairy Free Pesto Pasta Salad (Vegan)

Dairy Free Pesto Pasta Salad (Vegan)

Hi Friends! I’m back with another recipe for you! It is coming to the end of an exceptionally hot summer here in Australia. As much as I love the sun, the crisp edge in the air as we transition to autumn is very refreshing. One […]

How I plan my weekly meals – eat fresh, reduce waste, save time and money!

How I plan my weekly meals – eat fresh, reduce waste, save time and money!

Hi Friends! Happy New Year! Welcome to 2019, it’s going to be a good one! Often January is the time of year where everyone is setting goals and intentions, trying to break bad habits and implement better ones. That’s why I have decided to share […]

Sweet Potato, Chickpea & Green Bean Curry

Sweet Potato, Chickpea & Green Bean Curry

Hi Friends!

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 and use #KiahsKitchen on any photos you share, I love seeing feedback and re-creations!

Until next time,

Kiah x

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!

Course Main Course
Cuisine Indian
Keyword Curry, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People


  • 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


  1. Peel and dice the sweet potatoes into 1-2cm cubes

  2. Peel and dice the onion

  3. Peel and finely mince the garlic cloves

  4. Rinse the beans, remove the ends and chop in half

  5. Drain and rinse the chickpeas and assemble the spices

  6. In a medium sized pot, heat the coconut oil on a medium to high heat

  7. Add the chopped onion and sauté for 2-3 minutes

  8. Add the garlic and ginger to the pot and sauté for another 1-2 minutes

  9. Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds

  10. 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

  11. Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine

  12. Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally

  13. 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

  14. After 20 minutes, test potatoes with a fork, they should be fairly soft

  15. 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

  16. 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!)

  17. Dig in and enjoy!

Recipe Notes

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.

Five easy ways to minimise waste and become more eco friendly!

Five easy ways to minimise waste and become more eco friendly!

Hey Friends! Today I’m here to talk about waste. Nope, this is not a blog post about poop, the waste I am referring to is the avoidable and unnecessary kind. Right now I don’t think the planet is feeling too crash hot, the air is […]

Roast Potato Chunks and Creamy Avo Dipping Sauce Recipe!

Roast Potato Chunks and Creamy Avo Dipping Sauce Recipe!

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 […]

Pear, Raspberry and Walnut Oats – the perfect winter breakfast!

Pear, Raspberry and Walnut Oats – the perfect winter breakfast!

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 my breath in the mornings, it is time to retire my bircher muesli in favour of something warmer.

Enter my pear, raspberry and walnut oats recipe. This breakfast recipe is so delicious, super warm, comforting and very easy. I love making this on cold Sunday mornings for Nathan and I along with a big mug of tea. This breakfast provides plenty of good nutrition to start your day whist also being a little sweet and decadent.

The almond milk I use is by the brand Nutty Bruce which can be found in the refrigerator section of most supermarkets – it is deliciously creamy!

The coconut yoghurt I use is by the brand Nakula and I would 100% recommend this, it’s my favourite coconut yoghurt. You can find it at most Woolworths stores and other independent grocery/health food stores.

My final tip is to make sure you are using 100% pure A grade Canadian maple syrup, not the synthetic stuff – nobody wants that fake shit!

If you make this recipe and share it on Instagram, please tag me or #KiahsKitchen – I would love to see your re-creations.

The full recipe is listed below, however if you want a downloadable PDF version, please click this link: Pear raspberry and walnut oats

Pear Raspberry and Walnut Oats Recipe

Yield: 2 servings     Prep time: 2 minutes     Cook time: 18 minutes


1 large brown pear

1 punnet of raspberries

1/4 cup water

1/2 tbsp maple syrup plus more to serve

1/3 cup walnuts

2/3 cup oats

1 cup of almond milk

1/2 tsp of cinnamon

Coconut yoghurt to serve


Cut the pear into quarters lengthways, remove seeds, then halve each quarter lengthways and slice into small chunks

Roughly chop the walnuts and set aside

Place a small pot on a medium heat, add the pear, water and maple syrup, bring to a simmer

Simmer stirring frequently for about 10 minutes until it starts to thicken and the pear begins to go a big mushy

Add the rolled oats, the almond milk, half of the punnet of raspberries, half the chopped walnuts and the cinnamon

Bring to a gentle simmer and stir frequently for 5-8 minutes until the oats are cooked, add more milk if required

Once the oats are soft, divide the mixture between two bowls,  top with remaining raspberries, a dollop of coconut yoghurt, the remaining chopped walnuts and drizzle with maple syrup

Serve immediately and enjoy!


Great for a lazy winter morning in! This recipe makes two medium servings, ingredients can easily be doubled to serve more people or provide larger portion sizes. Leftovers can be stored in the fridge for the next day, just add a bit more milk when reheating and don’t add yoghurt until serving. 

Vegan no-tuna salad sandwich

Vegan no-tuna salad sandwich

Let’s talk about lunch! This vegan no-tuna salad sandwich is a super easy, yummy and filling lunch option. It’s based off the idea of a tuna salad sandwich, sans tuna. The recipe makes enough for about three large sandwiches and the mixture stores really well […]