Veg-Curry-A-_0770

People often ask me about what I eat and personally I tend to focus on eating plenty of whole fruits, veggies and quality protein, a lot of it being plant-based protein.

I suppose you could call me a part time vegetarian. It’s a great way of introducing a healthy plant based diet into your lifestyle whilst still enjoying the occasional lean piece of grass fed steak on your fork.  

Research from the American journal of nutrition suggests that a well –planned vegetarian diet can offer many health benefits from weight control and lowering blood pressure to helping protect against diabetes and various cancers.  Individuals who follow a natural foods plant based diet tend to have a lower risk of heart disease along with lower cholesterol levels as well as lower rates of obesity.  

An easy one bowl budget friendly meal that keeps well in the fridge for about 4 days and it freezes well too.

Serves 4

1 cup (180 g) yellow split peas, soaked overnight + drained
350 g pumpkin, chopped
250 g sweet potato, chopped with skin
1 tablespoon fresh grated ginger
1 onion chopped
2 garlic cloves, smashed
2 celery stalks, cut into small dice
1 medium carrot, grated
1/4 tsp ground turmeric
½ teaspoon cinnamon
2 tablespoon mirin
1 heaped tablespoon miso
1 handful coriander or flat-leaf parsley, chopped
1 lime
350 g organic tempeh or firm tofu

Method

  • Sauté onion, ginger, garlic, celery + carrot in a large pot for 3 minutes.
  • Add turmeric and cinnamon and cook for another minute.
  • Add drained split peas and 4 cups water.
  • Cook for 30 minutes over a low heat.
  • Add sweet potato and pumpkin and cook for another 20 – 30 minutes until tender, adding a little more water if necessary.
  • Dissolve miso in 2 tablespoons warm water and add to curry wit mirin, lime juice and herbs.  Taste and adjust seasoning.
  • Sauté chopped tempeh separately in a little olive oil until golden, add to the vegetable curry just before serving and enjoy.

 

Would to hear if you liked the recipe!