Red Cabbage and Peas.

Purple/ red cabbage is a great vegetable to add to your meal plan. It is rich in antioxidants, fiber, vitamins and minerals.

You can have it raw in a salad. Like we did here. Or sautéed with green peas that’s a lovely side dish for your rice and kids’ lunchboxes.

This lovely vegetable dish has the following ingredients:-

Half a red cabbage, sliced, two grated carrots, one sliced green pepper, 1 chopped onion, 1 cup of green peas, 1 tbsp ginger garlic paste. Spices used are 1 tsp each of black mustard seeds, cumin seeds and Kenyan curry powder. Salt and pepper to taste.

Method.

Heat your wide based pan and add 2 tbsp of coconut oil. As well as the cumin seeds and mustard seeds. Once they start sputtering, add the onion and let fry till translucent, before adding the crushed ginger garlic and mix well.
Add the curry powder and mix well, before adding the carrot and green pepper, salt and pepper. Let cook for about 3 minutes. Then add your cabbage. Mix well and let cook for another 3 minutes.
Add the peas and mix in well. Let cook till they are ready which is 5 or less minutes. Then switch off heat.
Squeeze some lemon juice and serve hot.

You can have the dish as it is for a light lunch. Or pair it up with rice or flaky chapati for a healthy vegetarian dinner meal.

It’s also perfect with some carrot rice. 😋

Healthy, tasty, colorful and filling. It will be a hit with you and the kids. Definitely worth a try.

Tasty Chickpea, Eggplant and Spinach Curry.

This curry is insanely delicious!

All you have to do is take your time and let it sit a while. As with all curries the flavors just melt into each other and are still delicious as leftover lunch.

This curry has eggplant, chickpeas, tomatoes, baby spinach and some coconut milk, making it an explosion of flavour that will please both meat lovers and vegetarians alike.

Ingredients are : a can of chickpeas, a small bag of baby spinach, two medium eggplants, one onion, 3 tomatoes, a heaped teaspoon of ginger garlic paste, some tomato paste, a pinch of sugar, cup and a half of thick coconut milk, and salt and pepper to taste, a small bunch of coriander, leaves and stalks separated and chopped. Our spices are 1 tsp paprika, 1/4 tsp ground turmeric, 1 tsp dhania jeera powder and a tbsp of Kenyan curry powder. Also used a tsp of black mustard seeds, cumin seeds and 1/2 a tsp of fennel seeds, as well as a bay leaf.

First off, drain and rinse off our chickpeas, set aside. Chop /Dice your eggplant and soak in salted water to remove bitterness and avoid them turning black.

Heat your pan on medium heat and add 1 tbsp of coconut oil, add the mustard, cumin and fennel seeds and bay leaf.

Once they start sputtering add the chopped onion and some coriander stalks. Mix well and let it cook till softened, before adding the ginger garlic paste.

Once that cooks, add your ground spices, lower heat and let the spices cook a bit. Add the tomato paste and mix well.

You can now add your drained and rinsed eggplant, add a splash of water, cover and let cook for 5-6 minutes. Then add the tomatoes. Add a bit of salt and pepper, then cover and let the tomatoes cook down. ( I do not rush this as I want the flavours to blend properly, also I usually season food as I cook).

Once the tomatoes cook down, add the chickpeas and about a cup and a half of thick coconut milk. Mix well, cover and let simmer on low for about 20 minutes.

Add your washed and drained spinach leaves and let cook for about five minutes more. Check seasoning, turn off heat and garnish with dhania leaves.

Serve hot with chapati or rice.

We had ours with coconut and pumpkin chapatis, whose recipe I will share soon.

Enjoy this meal as a quick weeknight curry that is great for the kids lunchboxes the next day too.

It is healthy, colourful, tasty and easy to make which as you already know, I love!

Try it and let me know what you think.

Love,

Wanjoro.

Easy Charred Eggplant and Peas.

Here is another delicious eggplant recipe that will have you wanting more of this amazing vegetable. It is spicy, has some heat, is filling, tasty, and colourful. The wonderful aromas and flavours are heightened with the addition of some coconut milk which adds to the richness and complexity of flavour to the dish.

All you need are two eggplants, sliced onion, garlic ginger paste, one sliced tomato, one cup of peas and one chopped potato. Spices used are mustard seeds, cumin seeds, dhana jeera powder, turmeric powder, red chilli powder and garam masala. Other ingredients are coconut oil, tomato paste and salt and pepper to taste and one cup of coconut milk.

First, chop your eggplant into thickish pieces and pan fry for about 12 minutes, 6 on each side until browned and a bit charred, set aside.

Heat your saucepan, add one tablespoon of coconut oil and a teaspoon of the black mustard seeds and whole cumin seeds, once they start sputtering, add your sliced onion. Mix well and let cook till onions begin browning at the edges then add your one teaspoon of crushed ginger and garlic.

Once the ginger garlic is cooked a bit, add one tbsp of the dhana jeera powder, a pinch of chilli powder, 1/4 tsps of the ground turmeric and one tbsp of tomato paste. Let cook and keep stirring so it doesn’t burn, then add your sliced tomato.

Reduce heat and cover to let the tomatoes cook down. Once they are softened completely, add the potatoes and a cup of water. Cover and let simmer for a while till the potatoes are almost soft, then add your peas.

Let the peas cook a bit and mix well into the sauce, then add your eggplant and coconut milk. Cover once again and simmer for ten minutes on very low heat.

As it simmers, the flavours and colours will meld together into a beautiful sauce that will have an inviting aroma too.

Garnish with chopped dhania when ready, then serve with your main of choice.

The curry looks and smells amazing. The eggplant holds its shape well and is full of all the lovely spicy flavours with a hint of smokiness from the charred parts. Delish!

I had mine with some soft and flaky pumpkin chapati.
It also goes well with some basmati rice.

If you are looking for simple and delicious way to have your eggplant, this dish is a great option. Be it #meatlessmonday or #eggplantthursday, it ticks all the boxes for a colourful, decadent and tasty vegetarian curry.

Meatless Monday: Lentil Balls in Peanut Sauce.

This recipe is similar to this one with a few differences when it comes to flavour.

I used whole masoor dal, which we call “kamande” in my mother tongue as it’s an easily available, affordable and tasty source of protein that holds its shape well and blends well with whichever spices you choose to cook it with. In this case I used a store bought mixed spices blend.

It contains cinnamon, coriander seeds, nutmeg, cardamoms, cloves, ginger and bay leaves.
Our ingredients are 2 cups of already boiled lentils, salt, pepper, one grated raw potato, a pinch of paprika, a tsp of the mixed spice blend, a pinch of turmeric, some garlic powder and 2tbsp of all purpose flour. You can also use breadcrumbs.
Mix well in a bowl and roll into little balls.
Fry the balls in hot oil. Do it in batches to ensure even browning and crispiness.
It never hurts to taste one and check for seasoning.
In a large sauce pan, heat a tablespoon of oil and sauté one chopped onion till soft.
Add one tbsp of the mixed spice blend and let it cook before adding two chopped tomatoes and a tbsp of tomato paste. Mix well, lower the heat and cover. Let the tomato mixture cook down till the tomatoes are mushy and the oil leaves the side of the pan.

As the tomatoes cook, add two tablespoons of good quality peanut butter in a cup of cold water. Mix well till the peanut butter is completely dissolved.

Add the peanut butter solution to the tomato sauce and mix well. Let cook a bit and if it’s too thick just add some water. Ensure it doesn’t burn.

Tip: When seasoning keep in mind how salty or sweet the peanut butter you are using is, as you do not want your dish to be too salty.

Add the lentil balls into the peanut and tomato sauce. Cover and simmer for about ten minutes till the balls are heated through. Keep the heat low throughout so the sauce does not burn and stick to the bottom of the pot.
You will know it is ready when the sauce is thickened and the balls are heated through. Garnish with coriander leaves.
It’s best served with some steamed rice that will balance out the rich and creamy flavour of the sauce.

If you are looking for a decadent, tasty, finger licking vegetarian recipe, this is it. The kids and anyone else you make this for will love it.

The “meatless meatballs” hold their shape really well and the grated potato and breadcrumbs help maintain their crispiness. The lentils are full of flavour and have a meaty texture that will please the palate.

Vegetables are not boring and this is one way to jazz them up when feeling indulgent. Go on and give this recipe a try.

Colorful, tasty and filling just the way I like it. 😋

Perfect for #meatlessmonday right?

Tasty Stewed Lentils.

I know I am not the only one who craves a warming, filling and hearty stew on rainy days.

This recipe is tasty, easy to make, will fill you up well on a chilly day and keep well in the fridge, in case there are leftovers.

I love this vegetable stew as it enhances the authentic flavour of the vegetables used, and is full of nutrients too. Let’s get started.

Ingredients are:-

  • 1 1/2 cups small brown lentils (masoor dal)
  • 1 chopped onion.
  • 1 bay leaf.
  • 4 cloves of garlic, chopped.
  • 1 medium courgette and 1 medium eggplant, chopped and kept aside in salted water.
  • 1 large chopped tomato.
  • 1 large carrot, peeled and chopped.
  • 1 large potato, peeled and chopped.
  • Mixed herbs (thyme and basil).
  • 1 tbsp coconut oil.
  • Salt and pepper to taste.
Heat your pan, and add the oil. Add the bay leaf, then onion and fry till translucent then add your chopped garlic.
Add the carrot, mixed well then add your tomatoes and let cook a while.
Drain and rinse then add the eggplant and courgette, let cook a while before adding the potato.
Once the potatoes are cooked a bit, add the herbs, lentils and 3 cups of water as well as your salt and pepper. Cover and let simmer for 30 minutes until the lentils are cooked.
This is a hearty stew that will satisfy your comfort food cravings.
The best accompaniment to this is some crusty bread from Brood.

You can even have it on its own or with some dinner rolls. The kids like it with chapati and rice. Leftovers are great for their lunchboxes too.

Note: Soaking the eggplant in salted water removes the bitter taste and also reduces the water in the veggies, hence they are able to hold their shape well, and enhance their natural flavour.

This is a tasty one pot dish full of flavourful vegetables and nutrients that will please the eyes and palate, it is definitely worth a try and easy to make too.