Soup · Uncategorized

Autumn spiced pumpkin soup

 

 

Back with more Autumn goodness this week…..Autumn spiced pumpkin soup!

This soup is perfect for warming you up on a cold Autumn day, it’s also a very healing soup, as squash is packed with vitamin C, while the anti-inflammatory properties of ginger and turmeric aid in recovery, supporting the body in fighting any colds or flues.

In my eyes, soup is the perfect meal prep food- it’s a one pot wonder, high in nutrition and cost effective! I always make it in batches and freeze it for the week ahead, it’s great for bringing to work too….(I find a jar or thermos flask, the best leak proof method for transporting it!)…paired with a thick slice of toasted sourdough, it makes for a filling lunch!

It’s also a great way to introduce the family to new vegetables and flavours, particularly for those that are a bit fussy….i’ts smooth texture lends itself to being alot more approachable to try than the vegetable just being chopped, steamed and put on the dinner plate ( which is equally delicious but not for everyone….particularly those trying a new vegetable!) Why not give this soup a try this week with some of the more fussy eaters in the house and see if they’ll give it a taste?!!I’m sure they’ll love it…maybe make it with a butternut squash first as they’re naturally sweet tasting which will make it even more enticing.

I hope you find time this week to try this recipe out…… I’m feeling very inspired by the delicious Autumn produce available at the moment…expect lots more hearty recipes to follow in the coming weeks!

 

Squash

 

Ingredients:

6 (250ml) portions

1 medium pumpkin(or squash, butternut squash works really well too!)

1 medium onion

3 garlic cloves

1 thumb size piece

1/2-1 red chilli

1 scant teaspoon of turmeric

1 eating apple

1/4 can coconut milk

1 organic stock cube

500-600ml boiled water

Salt & pepper

Pumpkin 1

 

Method:

  1. Peel and chop onions and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
  2. Peel and chop garlic, ginger and chilli, add to onions, along with the turmeric and cook off for 3-5 minutes.
  3. Peel and chop pumpkin and apple into one inch cubes, add to onion mix, along with 300ml of the vegetable stock. Cook until soft, this will take up to 20 minutes.
  4. Once all vegetables are soften add the coconut milk, remaining stock and blend. Add extra stock if soup is to thick.
  5. Taste and season.

This recipe will store well in a fridge for 3-4 days or you can portion it up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

 

Curries & Dals · Lentils · Uncategorized

Autumn walks & Sweet potato and lentil curry recipe!

Autumn is definitely my favorite time of year! Maybe it’s the fact that I was born in Autumn, I just love the crisp frosty mornings, the changing colours of the leaves and all the seasonal produce!

However, I must admit, I really miss Ireland in particular in Autumn….at home this time of the year I would be busy picking blackberries and apples…making jams, chutneys, tarts and crumbles….going for a  walk in the woods….listening to the leaves crunch underneath my boots and preparing the garden for winter….coming in from the cold to bowls of soups and stews….warming up in front of the fire….it’s my idea of bliss and it’s where my heart belongs this time of year!

That said, I am very grateful for all that I have here and all that I’ve learned. I am also very grateful that I live by the sea, where I can go for lovely long walks on cool crisp Autumn evenings, come home to a warm apartment and eat bowls of warm nutritious food, much of which is locally sourced through my local veg box scheme.

I love how the food transitions from summer to Autumn….from cooling crunchy salads to belly warming dishes filled with spices and chunky veg! For me, as soon as the weather starts to turn cooler my body immediately craves curries…curries bring natural warming affects to the body through the blend of spices we put into them, many of which are also healing to our bodies, particularly turmeric. Turmeric is a natural inflammatory and great for aiding recovery from colds and flues this time of the year.

Curries are one of my favourite meals, as I’m sure you can tell by the many curry recipes I have on here, if you haven’t already be sure to check them out!

Gina’s Dal

Mung bean and sweet potato curry

Red lentil, pea and turnip curry

Sweet potato, spinach and lentil curry

I hope you enjoy this curry recipe too. I think it’s my favourite to date!

 

sweet-potato-lentil-curry-2.jpg

 

Ingredients:

1 medium onion

3-4 garlic cloves

1 thumb size piece of ginger

2 teaspoon curry powder

1 teaspoon black mustard seeds

1-2 teaspoon garam masala

1 can tomatoes

1/2 can coconut milk

1/2 cup red lentils

2 sweet potatoes

1/2 can water

Sea salt

Method:

  1. Peel and finely chop onion, add to a large sauce pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 10 minutes.
  2. Peel and grate garlic and ginger, add to onions and cook for a further 5 minutes.
  3. Add spices to onion mix, cook off for 5 minutes.
  4. Peel sweet potato one inch cubes, add to onion mix and stir well.
  5. Add all other remaining ingredients to the saucepan.
  6. Bring the mixture to the boil, then reduce the heat and cook for 25 minutes or until sweet potato and lentils have softened, be sure to check the mixture every few minutes to avoid the lentils sticking to the saucepan.

Serve with quinoa or brown rice.

Recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

Grain Salads · Salads · Uncategorized

Quinoa, butternut squash and cranberry salad

quinoa and butternut squash salad

Following my How to cook the perfect quinoa post, here’s a quick and tasty quinoa salad! Similar to my other two quinoa salads Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad this salad is also great for meal prep and perfect for work lunch boxes!

I created this recipe on my last visit at home in Ireland to serve for lunch to friends and family and it went down a treat, my Mum has made it many times since! This salad is crammed with nutrition and fibre, perfect for building your immunity up for the cold months ahead.

Here’s a brief breakdown of some the common nutrients:

Quinoa: Fiber, protein and essential amino acids

Butternut squash: Contains vitamin A, B and C

Cranberries & Orange: Vitamin C

Local honey: Anti- bacterial properties and contains good bacteria

Apple cider vinegar: Good for gut health and immunity

Pumpkin seeds: Magnesium, omega 3 and 6.

It’s really important when creating lunches or any meals for that matter that you optimize the nutrition of each meal, I always think, does this meal nourish my body as well as fill it? Food isn’t just about creating a feeling of being full, it’s the building blocks to our bodies development and recovery therefore its really important we create meals that provide us with a good balance of carbohydrates, protein and fats, as well as vitamins and minerals.

I find meal prepping really helpful with creating such balanced meals, my fridge staples are a batch of cooked quinoa, roasted veggies, lentils and beans, these ingredients can be quickly thrown together in a variety of ways to create quick, tasty and nutritious meals.

Enough of my chatting, here’s the recipe….I hope it becomes one of your lunch box staples this Autumn!

Ingredients:

Serves 4

1 cup cooked quinoa*

2 tablespoons of dried cranberries

Juice of ½ a medium/large orange

1 teaspoon apple cider vinegar

1 small butternut squash,2 medium sweet potatoes or medium pumpkin

1 tablespoon of olive oil

1 teaspoon of honey

1 teaspoon of fresh thyme

Salt

Toasted pumpkin seeds and pine nuts (optional)

butternut squash and thyme

Method:

  1. Cook quinoa, according to packet instructions (or see notes*).
  2. Place cranberries in orange juice and leave to soak.
  3. Peel and chop butternut squash into 1 inch cubes, place in a bowl and add olive oil, honey, thyme and a sprinkle of salt, mix well. Transfer to a lined baking tray and bake at 180c for 20 minutes or until soft. Once cooked remove from oven and allow to cool.
  4. Remove quinoa from heat and allow to cool. Also remove cranberries from orange juice, reserving the remaining juice for the dressing.
  5. Once everything has cooled, in a large bowl mix the quinoa, sweet potato and cranberries.
  6. For the dressing combine the apple cider vinegar with the reserved orange juice, pour dressing over salad and mix well.
  7. Just before serving top with toasted seeds.

 

Notes*:

  • When cooking quinoa, bare in mind that it triples in quantity once cooked. To cook the quinoa for this recipe, add ½ cup of quinoa to 1 cup of cold water. Bring quinoa to boil then reduce heat to a low simmer, cook until all water has evaporated, this usually takes 12-15 minutes. Once cooked remove from heat and place lid firmly on pot, leave to steam in its own heat for a further 10 minutes.

This recipes will store well in the fridge for 2-3 days.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

Grain Salads · Kitchen tips & tricks · Quinoa · Uncategorized

How to cook the perfect quinoa

quinoa 2

I know, I know….bit of a bold title, but I find this method really does produce the perfect quinoa, with a light and fluffy texture. Trust me, it took me awhile to achieve perfectly cooked quinoa, I’m not sure why but it always went mushy on me! But thankfully through much trial and error I have successfully mastered a fool proof method, well I hope I have!

Quinoa is one of my favourite grains,  I always have a bag in the kitchen, its one of my store cupboard essentials as I previously mentioned in My top 10 store cupboard essentials post. Not only is it gluten free, it’s also packed with nutrition, providing a good source of complex carbohydrate and a source of plant protein. Quinoa is also super versatile grain, you can add it to salads, dinners and even add it to your breakfast, I often add a spoon or two to my morning porridge for extra nutrition and texture.

I have a few quinoa recipes already on my blog Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad and a few more to come, be sure and check them out!

quinoa 1

Here it is…the perfect method for cooking quinoa!

Ingredients:

1 cup quinoa

2 cups cold water

Method:

  1. Place quinoa in a sieve and rinse well under cold water, this removes the starch from the quinoa preventing it from going sticky.
  2. Place quinoa and water in saucepan and bring to boil.
  3. Set timer for 10 minutes.
  4. Once boiling, reduce to a medium heat and cook until all water is evaporated, this may take up to 12-15 minutes.
  5. Once all water has evaporate remove saucepan from heat and place lid firmly on pot, allow to steam in its own heat for another 10 minutes.

I hope you find this post helpful, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

Soup · Uncategorized

Potato and broccoli soup

 

Potato soup

The past week I’ve really felt a change in the weather….Autumn is creeping in slowly but surely. I must say though, Autumn is my favourite time of the year, watching the leaves change colour, feeling the air getting a little crisper and the evenings getting shorter….I enjoy all of it….well as long as I’m wrapped up in a blanket and cosy clothes!

Another thing I love about Autumn is the food, the comforting stews and soups, the apple tarts and berry crumbles, making pots of blackberry jam and apple chutney to store for the Winter, I find it all very comforting.

There’s nothing I love more than being at home in Ireland in Autumn, going for a long walk in the woods and field with my dog Ellie, then coming home to a warm fire and a big pot of homemade soup!

Soup is such a great dish to have prepared in the fridge all through Autumn and Winter, it’s packed with nutrition and keeps the body warm, there’s endless flavour possibilities too!

I created this soup recipe on my last visit home, switching it up from the traditional potato and leek soup, I decided to add broccoli instead and it worked beautifully!

 

soup lunch

 

Ingredients:

Serves 4

2 onions

3-4 cloves garlic

400g potatoes (peeled weight)

240g broccoli

1 teaspoon fresh thyme

700ml veg stock

Salt and pepper

Method:

  1. Peel and chop onions, finally chop thyme and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
  2. Peel and chop garlic, add to onions and cook off for 3-5 minutes.
  3. Peel and chop potatoes into one inch cubes, add to onion mix, along with 300ml of the vegetable stock. Cook until soft, this will take 15-20 minutes.
  4. Remove broccoli florets from stalk and set aside, peel and chop broccoli stalk and add to potatoes.
  5. Once potatoes have softened, add the remaining vegetable stock and broccoli florets,cook until tender, about 5-8 minutes.
  6. Once all vegetables are cooked, remove pot from heat and blend soup with stick blender, if necessary, thin with extra stock or hot water. Season with salt and pepper.
  7. Serve with a sprinkle of toasted seed on top and a drizzle of olive oil.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

Lentils · Uncategorized · Vegetable stews

Roast vegetable and lentil stew

garden 6
Home grown & local produce-picture styled and taken by my Mum & Dad

I spent last week at home in Ireland with my family, I had such a lovely relaxing stay, going for lots of walks and spent time in the garden but one thing I will say is…….it was FREEZING over there! The cold Irish weather really made me crave warming stews and soups, with that, I got cooking in the kitchen and managed to rustle up a few new recipes.

This is a really hearty stew and is great for meal prepping ahead of time, it takes little effort to throw together on a Sunday evening, ready for the week ahead. It’s also a very versatile dish, it can be served with pasta, rice and quinoa or even made into a vegetable lasagne.  It also pairs really well with eggs and is delicious served with two poached eggs and a side of sourdough or served as shakshuka, by placing it into an oven proof dish, cracking the eggs on top and cooking it at 180c until the eggs are set.

I made a big batch the first day I was home and it was the perfect comfort food in the evenings to warm up after a long walk with my dog(aka puppy or princess Ellie!)

 

Ingredients:

Serves 4

2-3 red onions

2 courgettes

1 aubergine

1 bulb of garlic

1 can of tomatoes

1 carton of passata

1 tablespoon maple syrup

2 teaspoon mixed herbs

1 teaspoon of oregano

1 teaspoon cumin

200g canned green lentils (drained and rinsed)

Method:

  1. Chop red onions, courgette and aubergine into cubes, add to a lined baking tray and drizzle with olive oil, sprinkle with cumin and a pinch of salt. Drizzle garlic with a little olive oil, wrap separately in tin foil and place on tray. Bake at 180c for 25-30 minutes, or until all vegetables are soft.
  2. Place canned tomatoes, passata, maple syrup, herbs and lentils into a medium/large saucepan and place on a medium heat.
  3. When cooked, remove vegetables from oven and add to tomato sauce. Remove garlic from tin foil and mash 3-4 medium cloves with a fork, add to tomato sauce. (The remaining garlic can be stored in the fridge for up to five days and used to make garlic butter for garlic bread or added to further sauces.)
  4. Bring stew to boil, reduce heat and cook on low/medium for 20 minutes, stirring every so often.
  5. Serve with pasta, rice or quinoa.

This stew will keep well for up to four days in the fridge or can be frozen for up to 3 months.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

Baked oats · Uncategorized

Banana bread baked oats

 

 

Up until recently I never made or tried baked oats, which is such a pity because they’re so tasty and quick to make, this recipe is perfect for meal prepping as it makes 6 portions, that’s 6 breakfasts prepared in less than 20 minutes!

This is also a great recipe for the whole family, as everyone can customize it to their own liking with different topping or even pop it in their lunch box and eat it on the go! It also helps use up those overripe bananas that are lurking in the fruit bowl and can’t bare to throw out!

On the topic of using up fruit, here’s a few ideas for using it up:

  • Peel and chop bananas, pop them into the freezer and add them to smoothies, bananas give such a creamy texture to smoothies.
  • Bake up a loaf of banana bread to have in the freezer, overripe bananas make the best banana bread!
  • For apples or soft fruits at the end of their life, why not make a quick fruit compote. Simply peel, chop them up and add to a small saucepan with a couple tablespoons of water, 1 tablespoon of maple syrup/honey and a pinch of cinnamon and cook until soft. Most fruits break down well but if not give them a quick mash with a potato masher, then allow to cool and portion up into ice cube trays and freeze. Compotes are delicious added to porridge and yogurt.

If you follow me on Instagram, you’ll have seen on my stories I recently made a quick peach compote using the method above with three very sorry looking peaches and it turned out delicious!

I’d love to hear how you use up your fruit in the comments below?

Baked oats:

Ingredients:

Serves 6

225g oats (I used gluten free)

1 medium banana

1 teaspoon maca powder (optional)

1 teaspoon cinnamon

1/2 teaspoon baking powder

2 eggs

220ml almond milk

1 teaspoon of vanilla extract

Method:

  1. Preheat oven to 180c and line a small baking tin, mine measured 10 x 6.5 inches.
  2. Measure out all dry ingredients into a mixing bowl and set aside.
  3. Peel and mash banana to puree consistency, add to a separate bowl. Crack and whisk eggs into banana puree, followed by the milk and vanilla extract.
  4. Add wet ingredients to dry and mix until combined.
  5.  Bake for 12-15 minutes or until mixture has set.
  6. Serve heated topped with yogurt and freshly chopped fruit.

Variations:

  • Add in a handful of blueberries
  • Add a sprinkle of nuts or seeds to the mix
  • Add a handful of sultanas
  • Add a spoonful of peanut butter

The recipe will store well in the fridge for 2-3 days, or can be portioned up and frozen for up to a month.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

Eggs · Uncategorized

Lunch box fillers-Mini chard, courgette and onion frittatas

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Here’s another quick and simple recipe, these mini frittatas are perfect for lunch boxes, picnics, parties and snacks.

Eggs are a great source of protein, which really helps stabilize your blood sugar levels throughout the day, in turn this reduces your cravings for sugary snacks and keeps your energy levels much more balanced.

This is also a great recipe to make with kids, as it’s simple to prepare, encourages healthy snacking and helps develop their taste buds through adding new flavours each time!

Ingredients:

Makes 6 small frittatas

4 eggs

150g courgette

1 small onion

1 clove garlic

4 stalks of chard

2 tablespoons milk

Salt

Pepper

Pumpkin seeds (optional)

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Method:

  1. Chop courgette in rounds and then into half-moons, place on a roasting tin, drizzle with olive oil and season with salt and pepper. Place in the oven at 180c and roast for 20 minutes.
  2. Peel and finely chop onion, add to a saucepan with a drizzle of olive oil and a pinch of salt, cook until soft, 5-8 minutes.
  3. Wash and finely chop chard, cook stalks along with onions.
  4. Peel and crush garlic, add to onions and cook for 3-5 minutes.
  5. Add chard leaves to onion mix, cook until wilted and soft, remove from heat.
  6. Remove courgettes from oven and add to onions, mix well.
  7. Whisk eggs with milk, season with salt and pepper and set aside while you prepare your muffin tin, you can use muffin cases or cut square pieces of parchment paper and press into the muffin tin.
  8. Place one table spoon of veggie mix into each muffin case, then top with egg mix and a sprinkle of pumpkin seeds.
  9. Place in preheated oven and bake for 15-20 minutes at 180c.

Variations:

These frittatas are very versatile, you can add all sorts to them, here’s a few flavour suggestions:

  • Squash and red onion
  • Cheese and herbs
  • Asparagus and pea
  • Wild garlic pesto
  • Tomato and pesto
  • Chopped garden herbs

The options are endless when it comes to frittata flavours, they’re also a great way of using up leftovers and creating a new meal of what you already have in the fridge!

The frittatas will store well in the fridge for 2-3 days.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

Salads · Uncategorized

Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad

 

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These salads are a complete power house of nutrition- packed with antioxidants, plant protein, complex carbohydrates, vitamins and minerals. They’re perfect for your lunch box or picnic hamper and can be prepared ahead of time!

I originally created these recipes for Sarah Greens Organics to showcase her beautiful farm grown produce and I have made them many times since! They’re easy to prepare and bursting with flavour, K has been bringing the ‘Quinoa, beetroot, apple and lentil salad’ to work the past few days and has found very filling and wholesome!

Quinoa, beetroot, apple and lentil salad

Serves 1 as a main or 2 as a side

150g cook quinoa*

½ apple

100g green lentils (canned)*

1 medium beetroot grated

Pumpkin seeds (toasted)

Dressing

2 tablespoons olive oil

2 teaspoon honey

1 teaspoon Dijon mustard

2 teaspoon apple cider vinegar

Method:

  1. Cook quinoa and lentils according to instructions on packet, allow to cool.
  2. Place pumpkin seeds in oven at 150c for 15-20 minutes – be sure to check on them after 10 minutes to make sure they do not burn.
  3. Place all dressing ingredients in bowl and mix well, set aside until needed.
  4. Peel and coarsely grate beetroot and place into a medium mixing bowl.
  5. Finally, chop half an apple and add to the beetroot.
  6. Once cooled, add quinoa and lentils to the beetroot mix, then add dressing and mix well.
  7. Sprinkle toasted pumpkin seeds on top.

Serving Suggestions:

  • Why not serve topped with flaked smoked haddock, boiled eggs or left over shredded chicken.

Notes*:

  • When cooking quinoa I use a ratio of 1 part quinoa to 2 parts cold water. Add quinoa to saucepan along with water and bring to boil, then reduce heat and cook for 10-15 minute until all the water is gone. Remove the sauce from the heat and leave to steam for another 10 minutes with the lid on.
  • When cooking lentils, I soak the lentil the night before, then the following morning I drain them and add them to boiled water, cook on a medium heat for 8-10 minutes until lentils are soft but not mushy.

 

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Quinoa, broad bean and mint salad

This is a lovely fresh and zesty salad, perfect for these warm sunny days!

Serves 1 as a main or 2 as a side

Ingredients:

150g cooked quinoa

200g shelled broad beans

2 stems of mint, finely chopped

½ small red onion, finely chopped

Pumpkin seeds(toasted)

Dressing

1 tablespoon olive oil

Zest of ½ a lemon

2 teaspoon lemon juice

1 teaspoon apple cider vinegar

Method:

  1. Cook quinoa according to instructions on packet, allow to cool.
  2. Place pumpkin seeds in oven at 150c for 15-20 minutes – be sure to check on them after 10 minutes to make sure they do not burn.
  3. Pod the broad beans and place in boiling water, boil for 3-5 minutes until tender. Remove from heat and allow to cool, once cooled remove the skins from the beans.
  4. Place all dressing ingredients in bowl and mix well, set aside until needed.
  5. Finely chop onion and mint, add to a medium bowl.
  6. Add beans, quinoa and pumpkin seeds to onion mix, add dressing and mix well.
  7. Garnish with extra mint and pumpkin seeds.

Serving suggestion:

  • Why not serve with smoked salmon, flaked poached salmon or shredded chicken.

 

These recipes will store well in the fridge for 2-3 days.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

Beans · Uncategorized

Black bean and lentil chilli

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Eeek, where does the time go! I try my best to keep up with posting, I always have the best of intentions every week but unfortunately my blog posts have slipped down my to do list recently!

But I’m getting back to it now! I’ve so many recipes I want to put up and new ingredients I want to try out, so I’m going to schedule in blog time each day and try my hardest to publish a new post each week!

For me, a big part of getting organised and sticking to my to do list is meal prepping, by preparing and planning my meals at the weekend it frees up my time during the week days, letting me focus on other side projects. If you are also struggling with your time I highly recommend trying out meal prepping. This recipe is great, as it has few ingredients and can be cooked in one pot….so no excuses…..get meal prepping!!!

Ingredients:

Serves 6 (250g portions)

1 red onion

2-3 cloves garlic

1 can green lentils

2 cans black beans

1 can chopped tomatoes

500g passata

1 tablespoon worcestershire sauce ( I use the one from Biona Organic, it’s gluten free and vegan)

1 tablespoon maple syrup

2 teaspoon ground cumin

1 teaspoon smoked paprika

Method:

  1. Peel and finely chop onion, add to a large saucepan with a drizzle of olive oil and a pinch of salt, cook until soft, 6-8 minutes.
  2. Peel and crush garlic, add to onion mix and cook for a further 3-5 minutes.
  3. Add spices to saucepan and cook for 1-2 minutes.
  4. Add all other ingredients to pot, bring to boil, then reduce heat and cook on a low to medium heat for 25-30 minutes, stirring every few minutes. If  the sauce starts to thicken too much add a small amount of water.
  5. Serve with rice, pasta, quinoa or a baked potato.

This recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx