⭐️PLANT-BASED 45+ RECIPE E-BOOK
http://www.tishwonders.co.uk/ebook

Looking for some hearty, warming meal ideas? In this video I share with you some delicious and simple meal options. Full recipe and other details below. T

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⭐️MUSIC:
Boubou - Road trip

RECIPES:

// COCONUT LENTIL CURRY \\ (4 servings)

1 tbsp. coconut oil
1 cup red lentils
1 tsp. fennel seeds
1tsp. cumin seeds
1 tsp. turmeric
1 tsp. ginger powder
½ tsp. onion powder
1 ½ tsp. garam masala
¼ tsp. crushed chilli
1 tbsp. coconut palm sugar
10-12 fresh curry leaves
400ml full fat coconut milk
handful fresh coriander

Directions:

1. Heat oil on a low heat. Add the fennel and cumin seeds for 1 minute and stir.

2. Add the onions and garlic followed on by the turmeric, ginger powder, onion powder, garam masala, crushed chilli and salt. Cook until soft and then add the coconut palm sugar and fresh curry leaves.

3. Add the chopped tomatoes the pot. Add washed and rinsed lentils, coconut milk, and water. Cover pot and cook on a low-medium heat for approximately 25 minutes, stirring occasionally. Once the lentils are soft, stir in the chopped coriander. Serve as desired.

// BUTTERBEAN & OLIVE TAGINE W/ SWEET COUS-COUS \\ (4 servings)

2 cups cooked butterbeans (lima beans)
1 ½ cup passata
2 red onions
7-8 cloves garlic
4 cm piece ginger (grated)
2 medium carrots
1 pepper
½ c pitted black olives (I used kalamata but any will work/ rinse if necessary)
handful fresh coriander
1 ½ tbsp. coconut oil
1 ½ cups water
1 tbsp. coriander seed powder
1 tbsp. cumin seeds or powder
1 tsp. paprika
½ tsp. cinnamon
½ tsp cayenne (add more if you wish to)
1 1 /2 tbsp. dried parsley
1 tbsp. coconut palm sugar
black pepper
pink or sea salt

Directions

1. Heat oil on a low heat. Add onions, ginger and garlic cooking and stirring for a few minutes. Add all spices herbs and sweetener of choice: coriander seed powder, cumin seeds, paprika, cinnamon, cayenne, dried parsley, salt, black pepper and coconut palm sugar continue cooking for 2 minutes on a low heat (making sure spice do not burn!).

2. Add the passata and stir, wait a few minutes for passata to heat up and add the chopped carrots, butterbeans (washed and rinsed if you use canned), chopped peppers, black olives and water to cook everything. Mix everything in the pot and turn the heat up very slightly.

3. Cover the pot and cook for 15-20 minutes occasionally stirring to ensure you don’t scorch the bottom of the pot. Once the carrots are softened (ideally they will still have a crunch) add the fresh coriander and fresh lemon juice.

//COUS COUS\\ (4 servings)

1 ½ cups cous cous
2 cups piping hot water
1 tbsp. dried parsley
sea salt
black pepper
¼ cup raisins
olive oil

Directions:

1. Add dried cous cous, dried parsley, sea salt, black pepper, raisins to a medium bowl. Pour over the boiling hot water and cover immediately. Leave for 15 minutes.

2. Remove the cover from the bowl and fluff the cous cous up with a folk. Pour over a little olive oil and serve with butterbean dish.