"Chana Dal" Comfort Bowl

Ingredients:

Serves 2-4

2 cups chana dal, rinsed well and soaked over night
1 tbsp ghee or coconut oil
1 x onion diced
1 inch fresh grated ginger root
2 x cloves garlic
½ tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp garam masala
1/4 tsp mild chili powder
400g tinned peeled tomato
200ml filtered water
2 x carrot
2 x celery stalk
1 x red pepper

To serve:

Fresh coriander, salt, pepper, chili flakes
Optional - a tablespoon of cream cheese to soften and cool the taste for children.

Method:

Pressure or slow cook the soaked chana dal until soft and tender, store ready for use later. I slow cooked mine, it took eight hours - pressure cooker will reduce time!

Sauté the onion, fresh ginger, garlic. Add the spice mix to release the flavours, use water if necessary to avoid burning. Fine chop and add the carrot, celery and pepper, stir through for a minute or so, add some more water as necessary. Add the tinned tomatoes and more water, bring to the boil and then simmer for approximately 12-15 minutes until soft. Add the pre-cooked chana dal lentils and cook through for another 3 minutes.

Serve with coriander leaves stirred through, add salt and pepper to taste.

Note: My children found this a little too spicy, I added a tablespoon of cream cheese to each child serving, stirring it through and then they loved it!

Swede & Butter-bean Stew with shredded Organic Chicken

Ingredients:

Serves 2-4

400ml tin of butter-beans
2 x chicken breast (or 360g of firm tofu)
500ml vegetable stock
160ml coconut cream
1 x swede
3 x celery stalk
1 x leek
1 tbsp ghee or coconut oil
1 inch fresh grated ginger root
2 x cloves garlic (optional)
1 tsp ground turmeric
½ tsp ground cumin
1/2 tsp fennel seeds
1/2 tsp garam masala

To serve:

Basmati Rice & ground black pepper

Method:

Sauté the fresh ginger, garlic and the spice mix in the oil to release the flavours. Add the chicken (or tofu) and leek, stir through for a few minutes until cooked through, add some of the vegetable stock as necessary. Add the chopped vegetables adding the rest of the stock and coconut cream, bring to the boil and then simmer for approximately 12-15 minutes until soft. Adding the butter-beans to cook through in the last 3 minutes. Serve on a bed of basmati rice top with lots of black pepper.

Easy, 10 min, Green Lentil (kitchari-style) Soup

Ingredients:

Serves 2-4

400ml tin of green lentils
1/2 cup coconut milk
1 1/2 cups filtered water or vegetable stock
2 cups of vegetables, for example celery, carrot, garden peas, green beans
2 tbsp ghee (or flax-seed oil, or coconut oil)
1 inch fresh grated ginger root
2 cloves garlic (optional)
1 tsp ground turmeric
½ tsp ground cumin
1/2 tsp fennel seeds

To serve:

Fresh coriander, lemon juice

Method:

Sauté the fresh ginger and the spice mix into the ghee to release the flavours. Add the vegetables to soften for a few minutes, then add the coconut milk and filtered water and simmer for approx 6 mins. Add the lentils and continue to simmer until everything is heated through, approximately 3 mins.