Tag: family meal ideas

Simple Vegetable Curry.

On By WanjoroIn Recipes1 Comment

This is a simple vegetable curry that is full of flavour, filled with lots of healthy vegetables and comes together quite easily.

You can use any vegetables you have on hand. So feel free to mix and match as per your favourites.

I like this curry powder and this is the mixd spice blend I used this time round.

Our ingredients are:-

  • 2-3 tbsp of coconut oil. You can use ghee too if you wish.
  • 1 large chopped onion.
  • 1 tsp cumin and mustard seeds, and 1 bay leaf.
  • 2 tsps garlic ginger paste.
  • 1 tsp grated whole turmeric.
  • 1 tbsp tomato paste
  • 2 juicy tomatoes, peeled and chopped.
  • 1tsp mixed spice blend.
  • 2 heaped tsps Kenyan curry powder.
  • 1 tsp garam masala.
  • 1 cup already boiled chana dal.
  • 1 large potato, peeled and chopped.
  • 1 eggplant and I courgette, chopped and soaked in salty water.
  • 1 cup chopped green /French beans.
  • 1 small bunch coriander, separate the stems and leaves.
  • 1 cup, bell pepper, You can use any colour or all colours.
  • 1 can of coconut milk.
  • Salt and pepper to taste.

Tips:

*Boil your chana dal in a pinch of turmeric, 1 bayleaf, 3-4 cloves, and a cinnamon stick. It adds flavour and extra colour to the lentils.

Remember to skim off the foam as the lentils boil. Do not forget to discard the whole spices once boiled, drained and cooled.

Tip 2. *Soaking the eggplant and courgette (zucchini) in salted water lets them retain their shape and flavour once you cook them. Remember to drain and rinse before adding to the pan so the meal is not too salty.

Method.

Heat oil in your saucepan and add the cumin and mustard seeds.

Add onion, let cook till soft then follow with the turmeric and ginger garlic paste.

Add in the mixed spice and curry powder and let cook down a bit but make sure it doesn’t burn…

…then add the tomatoes, tomato paste and a pinch of salt. Cover and let cook down till tomatoes are mushy and oil starts leaving the sides of the pan.

Drain the soaked vegetables and add to the pan. Mix well and let cook a bit covered on low heat.The veggies will all release their liquid and absorb the spices’ flavour.

Once the vegetables are cooked a bit, add the coconut milk and garam masala as well as a small pinch of sugar. A teeny weeny pinch.

Cover and continue cooking on low for about 20 minutes.

Once done, give a final stir and check seasoning and if the veggies are cooked to your liking.

Garnish with the chopped dhania leaves then serve.

This dish goes well with some steamed rice or chapati.

We had ours with some butter naan and ndengu rice.

The curry is colourful, flavourful, filling and healthy. Definitely worth a try.

A great family meal to add to one’s repertoire.

Love,

Wanjoro.

Leo’s Banana Bread.

On By WanjoroIn Memories, Parenting, Recipes1 Comment

My son loves bananas. If there is one fruit that this household can never get enough of, it is this.

He likes helping me out a lot in the kitchen too and has a keen interest in how food comes together. I was therefore not too surprised when he asked to be taught how to bake banana bread.

He can fry up a mean egg. Helps in shopping (safely), stirring and cleaning up; he is my little sous chef and I am always happy to have the extra help.

So here is his banana bread Version. We used self raising flour, grated chocolate, coconut oil and love. Lots of love to make this heavenly coconut scented banana and chocolate loaf.

It is moist, fluffy, aromatic and so delish!

To make it you will need:-

  • 11/2 cups self raising flour.
  • 1/3 cup coconut oil.
  • 1-1/2 cups of really ripe mashed banana.
  • 2/3 cup brown sugar.
  • 2 eggs.
  • 1/4 cup unflavoured yoghurt.
  • 1 tsp vanilla extract.
  • 1tsp ground cinnamon.
  • 1/4 cup chopped dark chocolate.

Method.

1.Mix the bananas, oil, egg, sugar and yoghurt together. Add in the vanilla and ground cinammon, then the flour. Fold in the chocolate last.

2. Pour into a greased or parchment lined loaf pan and bake in a preheated oven at 180 degrees Celsius for 35-40 minutes.

3. Let cool in pan for 10 minutes, remove onto a rack to cool, and let rest 30 minutes before slicing.

The cake is moist, aromatic and so delicious, but not too sweet.

Perfect on its own, with some tea or hot chocolate, with some custard or vanilla ice cream.

It keeps well in a covered dish for a couple of days on the countertop, that is if you still have some leftover, which I doubt will happen.

Mmmh! looking at this image makes me crave it!

Stewed Mung beans with Eggplant.

On By WanjoroIn RecipesLeave a comment

Mung bean, green gram, moong, pojo or as we call it in Swahili, ‘Ndengu’, is a legume that is rich in nutrients, easy to cook and versatile as it blends in well with many flavour bases. In an onion, tomato gravy, sautéed with greens, in coconut milk, as a filling for savory pancakes or vegetarian samosas, it holds its own quite well. They are mostly sold as dry cereals, but one can sprout them too for added health benefits.

I like it uncomplicated, just simmered in an onion, tomato sauce with a bit of curry powder; I will definitely have a second helping. Ndengu also goes well with starchy sides such as chapati, rice and even ugali.

This time round I opted to add in roasted then mashed eggplant, it thickens the sauce and also adds a hint of smokiness in the dish.

Our ingredients are:-

  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 2-3 cups of already boiled legumes
  • 1 onion
  • 1 tbsp tomato paste
  • 2 tomatoes and 1 green pepper (capsicum) grated
  • 1 tsp ginger garlic paste
  • 1/2 tsp dhania jeera powder
  • 1 heaped tsp Kenyan curry powder
  • 1 large eggplant, roasted over open flame then mashed. You can also broil it for 20-30 minutes in the oven then peel and mash.
  • 2 tbsp cooking oil
  • 3 cups water or stock
  • Salt and pepper to taste.
  • 1/4 tsp ground turmeric, or if you have whole, cut a small piece and crush with the ginger and garlic.

Method.

Heat your pan, add oil and the cumin seeds, once they release their aroma and begin sizzling in the oil, add your finely chopped onion. Mix well and let cook till it is soft and translucent.

Add the crushed ginger, garlic and turmeric paste and let cook off the raw smell, before adding in the spices.

Lower the heat and let the ground spices cook well for them to release their oil, aroma and flavour. You can add a tablespoon of water so they do not burn, then add the tomato paste.

This will be followed by your grated tomato and capsicum mix.

Cover and let them cook down till it’s a bit dry and the oil starts leaving the sides of the pan.

Add in your mashed eggplant and some seasoning.

Once the eggplant in mixed in well, add the boiled ndengu / mung beans. Mix well before adding in the water or stock.

Simmer for 20-25 minutes on low till the stew is well flavoured, thick and cooked well enough.

Check your seasoning, garnish then serve.

I used the green part of some leftover spring onion to garnish.

A bowl of this is quite filling for a light lunch, for a heartier meal, you can have it with rice, ugali or chapati on the side.

We had it with some soft and delicious carrot and spring onion chapati.

Colourful, healthy, filling, easy to make and oh so tasty! Give it a try and let me know how you liked it.

Love,

Wanjoro.

Stewed Beef with tamarind and apricot.

On By WanjoroIn Recipes2 Comments

This is a thick and rich beef stew that’s sure to be a crowd pleaser when one is entertaining.

It goes well with many dishes and the leftovers can be great for a sandwich.

The addition of the dried fruits adds a bit of sweetness that blends in well with the other spices used.

You will need:-

1. Stewing Beef 1 kg, cut in medium chunks.

2. One large onion, chopped. One bay leaf.

3. Ginger garlic paste, 1 tbsp

4. Mixed spice blend, 1 tbsp. Divide in half.

5. Honey, a tbsp.

6. Apricots dried 1 cup chopped

7. Tomatoes 3, blended

8. Tamarind paste 1 tbsp

12. Bell pepper, chopped

13. Hot water / stock 2 cups

Method.

Rub beef with some oil and half the mixed spice blend. Rub all over well.

Heat pan and add oil.

Sear beef set aside.

Add oil if needed. Then bay leaf, onions and cook till soft. Add garlic ginger.

Next ground spices mixed well.

These are spices I used to make a spices blend for this dish, as well as a pinch of ground cinnamon.

Add tomatoes and tamarind and bell peppers.

I used some tomato paste too.

Let them cook down well. Return the beef.

I used raisins and apricots; you can chop the apricots too if you wish.

Cook low and slow for an hour then add the dried fruit mix. And some honey.

Add more water if needed.

Cook for another 30 or so minutes, on low, until meat is tender and sauce thick.

The meat is really tender at this point with a lovely aroma.

Check seasoning and garnish with chopped coriander leaves.

Serve hot over rice and salad on the side.

It makes an excellent main when entertaining or as a family meal. We had ours with some rice, potatoes and salad.
This is my go to beef dish when serving many people. It goes well with other dishes.

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Chickpea pilaf.

On By WanjoroIn RecipesLeave a comment

This is a delicious and flavour full one pot meal that’s tasty, healthy and easy to make.

Chickpeas are rich in nutrients; a great source of protein which is perfect if you don’t want to use meat in the dish. The greens used here (amaranth and spinach) are also great sources of vitamins and protein too.

Colourful and tasty.

I like one pot rice meals such as this as they come together so fast and one can put in what’s available to make a tasty meal.

You will need:-

  • 1 cup of rinsed and drained chickpeas.
  • One large onion, chopped.
  • Two tbsp coconut oil. Or ghee.
  • 1 tsp cumin seeds and one bay leaf.
  • One cup soaked basmati rice.
  • Ginger garlic paste. A tbsp will do.
  • 2tsp ground good quality pilau masala.
  • Salt and pepper to taste.
  • Greens of choice ( I bunch will do, chopped).
  • Chopped coriander.
  • 2 cups water or stock.

Method.

  • Heat your pan and add your coconut oil as well as cumin seeds and bay leaf.
  • Once they start sputtering, add onions, cook until starting to brown then add the ginger garlic paste. Mix well. Before adding the pilau masala.
  • Next go in the coriander stalks and the chickpeas, as well as salt and pepper, followed by the chopped greens. I used a mix of amaranth leaves and spinach I had leftover from a previous meal.
  • Add the rice and mix well. Then in goes your stock. Cover and simmer till all the water is drained and rice is cooked through.

Serve with a salad of your choice.

I had mine with a simple tomato cucumber and onion salad.

Perfect for a light dinner, quick lunch and a hit with the kids.

What’s not to love about this beautiful meal?