With the current global pandemic and lockdown, food delivery slots are difficult to get and government advice is to reduce food-shopping trips as much as possible. So I’ve been trying to make the ingredients I have stretch as far as possible and avoid wasting food when it comes to cooking. I thought I’d post recipes for some of the meals I’ve made over the past couple of weeks. Some of these recipes are super easy and use minimal ingredients for when supplies are low and some use up more veg/are more of a treat meal.
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hope everyone is doing ok and staying safe during the lockdown! I'm going to be posting some recipes on my blog of meals I've made over the past couple of weeks so watch this space :-) I've been trying to use up as much as I can to avoid having to go food shopping often. Some of the meals are super easy and don't use many ingredients (when I've been low on stuff). Some meals used more ingredients but usually make lots of leftovers for other days 🌿🍠Here's recipe no. 1 🍠🌿 Tempeh, sweet potato and spinach curry (made with @tomsherlocked ) We made this recipe up as we went along because we were trying to use up some old veg. I'd never tried tempeh in a curry before but the plain one I ordered got substituted for a curried one. Definitely will do this again as it actually worked really well. The ingredients were: onion, green pepper, fennel, sweet potato, garlic, ginger, curry powder, spinach, a tin of tomatoes and coconut milk powder, + rice and flatbreads on the side! Will put more details up on my blog, link in bio soon :-) #vegan #mealideas #curry #homemade #sweetpotato #tempeh #veggie #stayathome
Recipe no. 1 is: Sweet potato and tempeh curry
- olive oil
- 1 onion
- 1 fennel
- 1 large sweet potato
- 1 pack of curried tempeh (the one I used came from Sainsburys)
- 1 green pepper
- 2 garlic cloves
- 1 small piece of ginger
- 2 heaped tsp of curry powder
- 1 tsp dried coriander
- a sprinkle of tumeric (optional)
- a sprinkle of chilli flakes
- 1 tin of tomatoes
- 2 tbsp of coconut milk powder
- 4 handfuls of fresh spinach
- white rice
Method: 1) Slice the onion and fry in some olive oil until soft. Chop the sweet potato up into fairly small cubes, slice the pepper, fennel, garlic gloves and ginger. Add these to the pan along with the spices and cook on a medium/high heat until the veg starts to cook down a bit. Add the tempeh.
2) Add the tin of tomatoes, a can of water and the coconut milk powder. Bring to the boil and give it a good stir then pop the lid on and simmer for 20 mins, then take the lid off, stir in the spinach and cook for a further 10 mins (to make the sauce a bit thicker).
3) Whilst the curry is cooking, cook some rice and heat up some flatbreads. The sweet potato in the curry should be nice and soft when it’s ready.
This recipe made enough for 4 big portions!