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 …
Tag: cruelty free
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, …
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 for planting, meal prepped lunches for the week and gave the house a speed clean.
As you can imagine, I worked up quite the appetite. One of my all time favourite go-to snacks is roast potato chunks with creamy avocado dipping sauce. I was craving it today and just had to make it, Nathan LOVED it and gobbled it down after helping me with the garden (when I say helping, it’s more like I was helping him if I’m honest, he did majority of the digging, but I suppose this epic plate of potatoes made up for it).
Both the potato chunks and the creamy avocado dip are super easy to make, providing a filling, delicious, healthy snack which can be adjusted to serve as many people as required! Vegan and plant based foods do not have to be boring, tasteless and complicated!
I hope you enjoy this simple yet flavourful recipe, if you make it let me know how you liked it and feel free to tag me on insta if you share it using #KiahsKitchen or @kiahs.kitchen or leave a rating with a comment down below, subscribe to my blog to be the first to learn about my new recipes!
Roast Potato Chunks with Creamy Avocado Dip
A super easy, healthy and flavourful recipe that can be tailored to serve as little or as many people as required! Great for a filling snack when you're hungry or even as an appetiser at a family barbecue!
- 6-8 whole white potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp smokey paprika
- 1 tsp mixed herbs
- 1 tsp garlic powder
- 1 pinch black pepper
Creamy Avocado Dip
- 1-2 medium avocados
- 0.5 tsp garlic powder
- 1 whole lemon
- 1 tbsp vegan mayonaise
- 1/4 cup fresh corriander
- 1 pinch salt
- 1 pinch black pepper
Roast Potato Chunks
Preheat the oven to 180 degrees Celsius (fan forced) and line a large baking tray with baking paper or a silicone baking mat
Wash potatoes and dice into 2-3cm cubes (or wedges if you prefer) and place on the baking tray
Drizzle the olive oil over the potatoes and sprinkle on the garlic powder, mixed herbs, paprika, salt and pepper, mix through thoroughly with your hands and ensure the potatoes are spread out on the tray
Place tray in the oven and set timer for 30 minutes, check halfway through and turn potatoes to make sure they are cooking evenly
At 30 minutes the potatoes should be cooked through and crispy on the outside, if they need a little longer, leave them in the oven for another 10 minutes
Creamy Avocado Dip
In a small blender (I use my NutriBullet) place the avocado, garlic powder, salt, pepper, juice of the lemon, vegan mayo and fresh coriander leaves
Blend until the mixture is smooth, taste and add any further ingredients desired
Serve up the roasted potato chunks on a platter with the creamy dip in a bowl on the side and enjoy!
This recipe can be easily adjusted to serve as many people as required, just double or even triple the ingredients to suit your needs!
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 …
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 …
Welcome! In the spirit of transitioning into winter (if you live in Australia like me) today I am sharing one of favourite my go-to winter dinners; Potato, Spinach and Chickpea Curry.
I love a good curry, they are hearty, comforting, flavourful and aromatic. They are also fairly easy to throw together on a cold winters night! I think the combination of potato, chickpeas and spinach works really well, but you can also do this with other veggies such as some eggplant, cauliflower or any others you fancy!
You can get all of the ingredients required for this recipe from most supermarkets, curry leaves are generally in the fresh herb section of the fruit/veg area. The coconut yoghurt that I use is by the brand Nakula, available in most Woolworths stores and it is honestly the yummiest coconut yoghurt with the best texture!
This recipe makes quite a few servings so you can take leftovers for lunch (the flavours are even better the next day), it also freezes really well so you can store it in the freezer and save it for a night when you can’t be bothered cooking but still want something delicious and healthy.
As always, if you make any of my recipes and share them on Instagram, please tag me @kiahs.kitchen or #KiahsKitchen I would love to see your recreations!
The recipe is detailed below, if you would like a printable PDF version, please click this link: Potato Chickpea and Spinach Curry
Potato, Spinach and Chickpea Curry
Yield: 6-8 servings Prep time: 10 minutes Cook time: 60 minutes
500g white potatoes
1 large onion
4 cloves of garlic
1 3 inch piece of fresh ginger
1-2 tbsp of olive oil
1 400mL can full fat coconut milk
1 400mL can diced tomatoes
2 400g cans chickpeas
2 tbsp curry powder
12 fresh curry leaves
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp red chilli flakes
1/2 heaped cup sultanas
1 bunch of fresh coriander
2 cups of basmati rice
1 cup of coconut yoghurt
Wash and dice the potato into 2cm cubes
Peel and finely chop the onion and garlic cloves
Peel and grate the ginger
In a large non-stick pot, heat the olive oil on high 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, turmeric, ground cumin, ground coriander, chilli flakes and fresh curry leaves, allowing to cook for abut 30 seconds until fragrant
Add the chopped potato to the pot, stir to coat well in spice mixture
Add the tin of coconut milk and the tin of diced tomatoes to the pot, stir well
Bring the mixture to a near boil and then reduce to a simmer, partially covered
Cook for 30 minutes stirring intermittently to ensure the mixture doesn’t stick to the pot
If required, add half a cup of water to give more liquid
At the 30 minute mark, start to cook the rice according to the packet instructions
Drain and rinse the chickpeas adding them to the pot
Add the sultanas to the pot and stir to combine
Once the rice is cooked (roughly 20 mins), check the potatoes (they should be soft so you can easily pierce them with a fork) if they are cooked through, add the spinach to the curry and stir well, if the potatoes aren’t ready yet, continue to simmer until they are before adding the spinach
As soon as the spinach has wilted, remove curry from heat and serve immediately on a bed of cooked basmati rice
Top with fresh lemon juice, a generous amount of fresh coriander and a dollop of coconut yoghurt
Consider serving with a side of coconut bananas, pappadam or vegan naan
This is a super versatile curry, you can swap out some of the potatoes for pretty much any other vegetable and just adjust the cooking time. I will often make this with eggplant in place of some of the potato, so yummy!
For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.
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 …
This recipe first came about as I was looking for something to meal prep for my weekly work lunches. Meal prepping is a lifesaver for me trying to keep on track with my health and fitness goals and generally just makes me a more efficient person.
In Australia we are in the middle of (a very hot) summer, so I was craving something fresh, green and packed full of nutrients. Tabbouleh sprung to mind! So I start googling recipes for a nice tabbouleh salad, majority of which call for bulgar wheat..which I do not have and can not find in my local shop (I seriously didn’t think it would be that hard to find!?). So naturally, my creativity strikes…AHAH! I can make it with cous cous. So I walk over to my pantry, pull out my jar of cous cous, open it up and realise it’s way past its use by date (WHYYY!?). It’s Sunday evening, I have no make up on, I am in p.j. shorts and I’m not wearing a bra, this is not the time for a drive into town! I stand in front of my cupboard while the cogs slowly turn in my brain (it was a big weekend guys) and finally my gaze settles on the tri-coloured quinoa….
This tabbouleh recipe is fresh, flavourful and thanks to my lack of motivation to drive to the supermarket, it is also gluten free (quinoa for the win!). Adding the cans of chickpeas provides an extra protein punch which kept me full all afternoon. If you would like to know how to make this masterpiece, read on.
If you make this Delicious Quinoa Tabbouleh with Chickpeas 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, click this link: Delicious Quinoa Tabbouleh with Chickpeas
Delicious Quinoa Tabbouleh with Chickpeas
Prep Time: 10 Minutes
Cook Time: 20-30 Minutes
Makes: 6 large main servings or 12 smaller side servings
1.5 cups Tri-Colour quinoa, rinsed
2 cups salt reduced vegetable stock
1 cup water
1 punnet mini-roma tomatoes, finely diced
2 small or 1 large tomato, finely diced
2 Lebanese cucumbers, finely diced
2 large bunches of parsley, finely chopped
2 tbsp. of garlic infused olive oil
3-4 spring onions, finely chopped
2 tins of chickpeas, rinsed
In a rice cooker, place the rinsed quinoa, two cups of vegetable stock, one cup of water and set to cook.
While the quinoa is cooking, chop the parsley, mini-roma tomatoes, normal tomatoes, cucumber and spring onions and add to a large bowl with the rinsed chickpeas. Place in the fridge.
Once the quinoa is cooked, fluff with a fork and place in a bowl to cool to room temperature (place in the fridge to speed this up).
Once the quinoa has cooled, add it to the bowl containing the other ingredients and thoroughly mix everything together.
Squeeze in the juice of one lemon and add the two tablespoons of garlic infused olive oil, stir to combine.
Serve immediately or store in the fridge in an airtight container for up to three days.